Veterinary university researchers develop protein-rich powder from Pangas catfish

In a breakthrough that blends nutrition, sustainability and culinary innovation, researchers at Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) have developed Fish-Pro-Max, a protein-rich powder derived from Pangas catfish (Pangasianodon hypophthalmus). The product promises to redefine how fish protein is consumed and incorporated into everyday food.

Created through a simple water-based extraction and drying process, Fish-Pro-Max yields an impressive 18-20 per cent protein content on a dry weight basis. Each 5-gram sachet delivers 3.6 grams of protein, along with 0.2 grams of fat, 0.2 grams of minerals and 18.6 kilocalories of energy, making it a compact and potent nutritional supplement.

“Fish-Pro-Max is a step forward in value addition and waste utilisation. It offers a clean-label, nutrient-dense option for modern diets while supporting sustainable aquaculture practices,” said Dr Meera D Ansal, Dean, College of Fisheries, GADVASU. “Its versatility makes it suitable for both traditional Indian dishes and contemporary global cuisines.”

The powder’s culinary applications are wide ranging. Researchers have demonstrated its use as a condiment and taste enhancer in ready-to-eat and ready-to-cook foods—such as soups, pizzas and gravies—without compromising on flavour or texture. Unlike many commercial protein powders that rely on synthetic additives or complex processing, Fish-Pro-Max maintains a natural profile, appealing to health conscious consumers.

Sensory evaluations conducted during trials yielded a high score of 8 out of 9, indicating strong consumer acceptance. The powder also boasts a shelf life of up to three months at room temperature, making it a practical choice for households, institutional kitchens and food manufacturers.

Beyond its nutritional and culinary appeal, Fish-Pro-Max represents a sustainable solution to fish byproduct utilisation. Pangas catfish, widely farmed in India, often generates processing waste that goes unused. By converting this into a high-value protein source, GADVASU’s innovation supports circular economy principles and reduces environmental impact, said VC, GADVASU, Dr JPS Gill.

The development aligns with growing trends in functional foods and protein fortification, especially as consumers seek alternatives to dairy and plant-based proteins. With further refinement and commercial scaling, Fish-Pro-Max could emerge as a game-changer in the protein supplement market—bridging the gap between tradition, innovation and nutrition, said Dr Gill.