Since plant-based proteins have low water retention capacity and in general do not bind well, hydrocolloids like methylcellulose are essential in the production of vegan meats. But hydroxypropyl methylcellulose (E461 in the EU) has received a bad rap in recent years, to say the least. Widely used as a stabiliser in the food industry and as a thickener to mimic a meat-like texture, methylcellulose has various other applications and is used clinically as a laxative and as a carrier for eye drops. The ingredient has accumulated a negative reputation, especially in anti-vegan messaging, often used in the argument against processed plant-based foods. As such, various clean alternatives have arrived on the market in recent years. For example: ARGANA, Vienna – starch-based solution Eggmented Reality, Israel …
A study funded by the Master of Food Technology (MoFT) program at Universiti Putra Malaysia, exploring healthy and sustainable binders for plant-based meat, found that citrus fiber is optimal for replacing synthetic ingredients like methylcellulose (MC). The researchers evaluated the physicochemical and sensorial properties of plant-based meat patties made with protein texturates and tested pea, citrus, and apple fibers as possible candidates. Their focus was to understand the influence of these fibers on key attributes such as taste, color, texture, moisture retention, strength, pH, emulsion stability, and overall acceptability. The scientists prepared five types of patties to compare and choose the best binder to replace MC: a negative control without MC or enzymatically treated fiber, a positive control with MC, and three patties incorporating enzymatically treated pea, citrus, and …
Horst Hartl has been Managing Director of AGRANA Starch since 2009 and is responsible for sales, supply chain management as well as research and development. After studying agricultural economics at the University of Natural Resources and Life Sciences in Vienna, he began his career in the Austrian sugar and starch industry and then moved to the agricultural machinery industry, where he worked primarily in Eastern Europe and the former CIS countries. Over the last 25 years, he has built up extensive experience in international sales and marketing, both in the food industry and across agribusiness. Could you share some of the most significant achievements or developments for Agrana in the plant-based sector during 2023? What were the key drivers behind these successes? Producers of meat …
US duckweed ingredients company Plantible Foods and ICL Food Specialties, a leading manufacturer of functional ingredients, have introduced ROVITARIS, a “revolutionary” clean label binding solution for plant-based meat and seafood applications. ROVITARIS is described as a functional protein system designed to replace chemically processed binders, such as methylcellulose, without compromising the taste and texture of foods. Moreover, it makes plant-based meat products “taste better and perform more authentically,” says Plantible. The new ingredient features RuBisCO, a protein that Plantible extracts from the aquatic plant Lemna (duckweed) commercialized as the Rubi Protein. It contains all nine essential amino acids and can mimic the functions of animal proteins, including emulsifying and binding. The Rubi Protein is also neutral in color, odor, and flavor. “Plant-based protein formulators have been searching for a …
Israel’s Meala FoodTech has raised $1.9 million in pre-seed funding to further develop its multifunctional protein platform. The startup is working to replace ingredients commonly used in plant-based meats, such as methylcellulose, with clean-label alternatives. The aim is for alt meats to have a short list of components that can easily be recognised by consumers. To achieve this, Meala has developed multi-functional proteins that improve texture while also acting as binding and gelling agents. The platform works with several types of meat alternatives, including burgers, sausages, and nuggets. Proteins for use in egg and fish alternatives are also under development. The pre-seed funding round was led by The Kitchen FoodTech Hub and DSM Venturing, with participation from Milk & Honey Ventures. Meala will use the …
Burcon NutraScience Corporation announces that its joint venture company, Merit Functional Foods Corporation, has developed an innovation utilizing its non-GMO Peazazz® pea protein as part of a 100% protein-based clean label solution to replace methylcellulose, a synthetic ingredient widely used in food and meat alternative applications. With consumers looking for advanced plant-based products that provide meat-like texture and cooking qualities, while not being highly processed, many food manufacturers in the plant-based industry are demanding methylcellulose-free solutions to achieve a cleaner label. Clean label texturizing solution Merit Functional Foods is looking to position Peazazz as a recognizable clean label ingredient for meat alternatives. According to the company, the pea protein solution offers water binding and emulsification properties, as well as strong gelling properties that allow formulators …
Fiberstar, Inc. has used its biggest product, Citri-Fi®, for many years in order to improve the taste and texture of meat and dairy products, processed foods, beverages, and pet foods. The company has now found that the sustainably-sourced citrus alternative to methylcellulose provides many benefits to vegan products ranging from plant-based meats, non-dairy ice cream, sauces and dressings, spreads and dips, and pastries.
Wisconsin-based biotechnology company, Fiberstar, Inc., introduces Citri-Fi,® a natural, citrus-based alternative to synthetically produced methylcellulose. Sustainably produced from a by-product of the juicing process, Citri-Fi® is an effective replacement due to its gelling emulsion binding ability.
