methylcellulose

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Ingredients

Study Explores Viable Alternatives to Methylcellulose in Meat Substitutes

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. 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 …

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Newform Foods partners with the Plenty Foundation

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Cultivated Meat

Newform Foods Launches the Plenty Foundation to Fight Food Insecurity With Cultivated Protein

South Africa’s Newform Foods (previously Mzansi Meat) has launched the Plenty Foundation, a nonprofit aiming to address food insecurity and malnutrition in Africa through biotechnology. While plant-based proteins will be an important part of this strategy, the Foundation will also work with Newform Foods to enhance the taste and nutrition of plant-based foods with cultivated proteins. As part of its overall strategy to reduce undernourishment rates, the Plenty Foundation will combine philanthropy, commercial R&D, and market partnerships. Currently, the organization is pursuing its first funding round, while also aiming to form partnerships with a wide range of stakeholders. “The Plenty Foundation is more than just another not-for-profit; it’s a movement aimed at revolutionizing how we think about food and nutrition in Africa,” said founder Arturo …

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revyve's healthy foods made with BSY proteins

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Meat- and Fish Alternatives

Survey Unveils Surprising Similarity in Taste Preferences for Vegan Burgers Among French and British Consumers

MANE, the French leader in the Fragrance and Flavour industry, contacts vegconomist to discuss the results of an exclusive survey regarding consumer preferences in flavours for vegan beef burgers. The survey conducted for MANE by an independent research agency delves into the key taste features that drive consumer preferences regarding plant-based burgers. During the blind-testing, six beef burger alternatives available on the market along with three MANE prototypes were sampled by 248 consumers from the UK and France to obtain feedback regarding colour, texture, and aromatic profile. Surprising similarities The findings revealed that consumers in France and the UK have remarkably close preferences regarding texture and aromatic profile, despite the highly distinct consumption habits between the two cultures. For instance, grilled and smoky flavours are …

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