A recent study conducted by French ingredient developer MANE and higher education and research institution ONIRIS VetAgroBio, has examined alternative ingredients that could replicate the textural properties of methylcellulose in plant-based meat products. The research focused on developing a formulation that maintains the structural integrity of soy-based burgers without relying on this common additive.
“We are committed to addressing every challenge with scientific rigor”
Methylcellulose is widely used in meat substitutes for its gelling and binding properties, but industry interest in cleaner-label alternatives has driven research into viable replacements. While consumer data suggests that only a small percentage of European shoppers actively avoid the ingredient, manufacturers continue to explore options that align with growing demand for simplified ingredient lists.
The study tested a combination of faba bean protein, the enzyme laccase, and sugar beet pectin to replicate the functionality of methylcellulose. The enzyme facilitated protein cross-linking, while the pectin acted as a mediator to support the formation of protein bonds. A total of 17 soy-based burger formulations were developed and evaluated by a sensory panel, assessing key textural attributes such as firmness, juiciness, and stickiness in comparison to a control product containing methylcellulose.
Promising results, but challenges remain
Results indicated that the alternative formulation achieved a high desirability score of 0.94, demonstrating its potential as a replacement strategy. However, researchers concluded that a fully clean-label solution that replicates the performance of methylcellulose without compromise has yet to be found. The findings showcase progress in ingredient innovation while also underscoring the challenges in matching the precise functionality of existing additives.
While further refinement is needed to achieve a complete substitute, the study provides insights into alternative structuring systems for plant-based meat products. The research will serve as a foundation for future development efforts aimed at improving the formulation and scalability of methylcellulose-free solutions.
Fanny Dézert, business development manager at MANE, noted the company’s commitment to a research-driven approach, stating, “We are committed to addressing every challenge with scientific rigor. Our collaboration with ONIRIS reflects this approach, leveraging innovation to deliver solutions that benefit both the industry and consumers.”
