Methylcellulose is a distinctive ingredient found in various products, highlighted by its chemical name and the laboratory processes required for its synthesis, which makes it prominent on food ingredient labels. While consumers of heavily processed foods with numerous chemical additives may overlook methylcellulose, those searching for plant-based alternatives are likely to take notice. These consumers often prefer products they perceive as healthier or possessing “clean labels,” typically characterized by ingredients that are familiar and easily recognizable.
Methylcellulose is widely utilized because many plant-based ingredients lack effective water retention properties, thus enhancing texture and binding. However, it has also been criticized by activists who view it as an unnatural component in plant-based meat. For instance, the use of methylcellulose by Beyond Meat has been highlighted in a pending lawsuit from competitor Don Lee Farms.
In response to this demand for alternatives, Meala claims to offer a solution that not only replaces methylcellulose in plant-based meat products but also improves their texture to resemble real meat more closely. According to Meala’s co-founder and chief technical officer, Liran Gruda, their ingredient mimics a fat-like quality in meat analogs, resulting in a juicier and more succulent product without any aftertaste.
Meala is not alone in its quest for a more natural substitute for methylcellulose; two other technology-driven ingredient companies are pursuing similar goals. Shiru, in collaboration with CP Kelco, is leveraging bioinformatics, artificial intelligence, and machine learning to identify protein functions and find replacements within the plant kingdom. Additionally, Sigma’s partnership with the Live Green Group aims to replace chemical food additives, including methylcellulose, by utilizing algorithms based on traditional uses of plant ingredients worldwide.
As part of the Israel Innovation Authority’s incubator program and supported by Strauss Group’s The Kitchen FoodTech Hub, Meala has successfully completed proof-of-concept trials with various meat alternative manufacturers and foodservice providers. Initially focusing on meat analogs, the company plans to further develop a methylcellulose substitute for plant-based egg and dairy products.
While Meala is among several firms working on alternatives to methylcellulose, the market is likely to accommodate multiple solutions. The ongoing debate surrounding this ingredient, its extensive use in food products, and the burgeoning plant-based sector present significant opportunities for development.
Moreover, the intersection of health trends with products like Kirkland magnesium calcium zinc supplements highlights the increasing consumer interest in nutritious and clean-label options. As the market evolves, it is clear that there will be a demand for innovative solutions that prioritize both health and ingredient transparency, including the exploration of alternatives to methylcellulose.