Enhancing alternative protein applications3 Oct 2023
Formulating alt protein products with the taste and texture consumers desire can be difficult, but methylcellulose can help. MC is commonly used in meat alternatives to improve texture and binding.
There continues to be a growing popularity of alternative protein foods, not only meat alternatives but also seafood and dairy alternatives. Motivations for eating alternative proteins include concern for animal welfare, environmental awareness, allergen avoidance, and health improvement. This variety of needs has increased innovation in end applications, ingredients, and textures. Meat alternatives are possible with a meat-like texture and characteristics to appeal to not only those adhering to vegetarian and vegan choices but also to the wider and growing flexitarian consumer group.
Formulating alternative protein products with the taste and texture consumers desire can be difficult, but there is one unique ingredient that can help overcome texture challenges. That ingredient is methylcellulose. Methylcellulose (MC) is commonly used in meat and seafoods alternatives to improve texture and binding. Benecel™ methylcellulose is specially formulated for alternative protein applications. It provides a firm bite for products meant to simulate meat products. Benecel™ methylcellulose is a sustainably sourced, vegan, non-GMO, allergen-free, thermally gelling hydrocolloid with a functionality that is unmatched by any other ingredient. During cooking, Benecel™ methylcellulose creates a thermal gel that provides a firm meat-like texture which remains as the product cools to eating temperature.
Benecel™ methylcellulose offers the following features and benefits:
- Strong thermal gelling provides a meat-like texture
- Emulsification stabilizes fat and water to retain moisture
- Low gel temperature grades provide a firmer bite at eating temperature
- High viscosity grades provide superior shape retention
Ashland’s Benecel™ methylcellulose portfolio is comprised of 4 grades with varying gel firmness and thermal gelation properties allowing formulators to dial in the texture they desire. Thermal gelation is a unique property of methylcellulose that provides structure and texture to alternative protein applications. Methylcellulose gels during the cooking process and maintains gel firmness as the product cools allowing bite integrity to remain at comfortable eating temperatures. The gel onset temperature for Benecel™ methylcellulose ranges from 35 to 65°C. Gel firmness is an indication of the level of texture a hydrocolloid can contribute to an alternative protein product. Benecel™ MX 100 methylcellulose has the highest gel firmness providing the greatest amount of meat-like texture alternative protein applications.
Benecel™ methylcellulose can be used in alternative protein applications in two ways: emulsion method or direct addition. The emulsion method is primarily used for high viscosity methylcellulose grades that provide superior texture and stability to oil-in-water emulsions. Benecel™ MX and MX 100 methylcellulose can replicate a solid fat with liquid oils. When blended with liquid vegetable oils and cold water under high shear Benecel™ MX and MX 100 methylcellulose create a fat-like emulsion ideal for mimicking the appearance and texture of animal fat in alternative protein applications, facilitating formulation and cost flexibility. Many processors use direct addition, where the methylcellulose is added along with other dry ingredients. Benecel™ methylcellulose grades are effective at providing texture using this method as well.
Benecel™ methylcellulose is also suitable for hybrid meat applications as well as processed meat. The same unique properties of methylcellulose that enhance the texture and stability of alternative meats can also be beneficial for hybrid and processed meat applications.
Roquette at Fi Europe: Empowering people and planet via plant-based innovation [Interview]
26 Jan 2024
Presenting its latest F&B solutions under the banner of ‘Empowering healthier and more sustainable food choices’, Roquette’s appearance at the most recent edition of Fi Europe coincided with the innovative company’s 90th anniversary.Read more
Emsland at Fi Europe 2023: Leading the field in sustainability and future-proofed food [Interview]
26 Jan 2024
Germany-headquartered Emsland is a vegetable protein and fibre pioneer responding in earnest to the food sector’s sustainability challenge, while supporting its customers to develop plant-based, clean label and nutritionally enhanced products through “...Read more
Stand out from the shelf and put Health First with Prebiotic Chicory Root Fibres
22 Jan 2024
If you are looking to differentiate from all other products on the market, then innovating with proven prebiotics should be your next New Product Development. When it comes to food and drink choices, consumers often take into consideration a manif...Read more
SYNBALANCE ANNOUNCES ITS FIRST CAPSULE COLLECTION FOR INCLUSING HEALTH
20 Dec 2023
SynBalance, the biotics-oriented company, focused on delivering highly scientifically evidenced probiotic solutions, is proud to present THE ART OF WELL-BEING capsule collection.
Bioriginal expands the business in The Netherlands and Japan
13 Dec 2023
Bioriginal Food & Science Corp has completed two significant acquisitions that will expand the company’s global footprint in the EU and Asia.Read more
Bioriginal expands in Germany acquiring plant-based oil products company
13 Dec 2023
Bioriginal has expanded into Germany with the acquisition of Pflanzenölmühle Kroppenstedt GmbH operating as Kroppenstedter Ölmühle, a century-old, family-owned mill that specializes in the pressing of plant-based oil products from c...Read more
Bioriginal Acquires Softgel Co. To Expand Nutrition Products
13 Dec 2023
Bioriginal has expanded further into the United States with the acquisition of all the operating assets of Softgel Co. ("Softgel"), including a state-of-the-art softgel, squeeze tube and tincture manufacturing facility that specializes in enc...Read more
ACT Expands Global Presence: New Sales Office in Spain in Febuary 2024
13 Dec 2023
ACT proudly announces the inauguration of a new sales office in Spain as of 1st of February 2024. This strategic expansion marks a significant milestone in the company's global growth initiative, aiming to strengthen its foothold in the European ma...Read more
Bunge’s Beleaf™ PlantBetter: Elevating Plant-Based Alternatives to Match Dairy Butter - A breakthrough for taste, texture, and versatility on par with dairy butter
12 Dec 2023
Zaandam, The Netherlands, 20 November 2023 – Bunge, a global leader in food and agribusiness, introduces Beleaf™ PlantBetter, a ground-breaking plant-based alternative crafted to satisfy the growing demand for superior-tasting and environme...Read more
ofi's Carbon Scenario Planner wins prestigious Food Ingredients Europe Award
12 Dec 2023
ofi’s Carbon Scenario Planner (CSP), a new digital tool developed to help food and beverage manufacturers model the impact of different scenarios for reducing greenhouse gas emissions has won the 2023 Sustainability Innovation Award at Food Ingre...Read more