Methylcellulose, while commonly found in various products, stands out on food ingredient lists due to its chemical designation and the laboratory processes required for its production. Consumers indulging in heavily processed foods with numerous chemical additives may overlook methylcellulose, but it is likely to draw attention from those seeking plant-based alternatives. Many of these consumers prefer items they believe to be healthier or featuring clean labels, which are often defined by easily recognizable ingredients. Methylcellulose is frequently utilized because plant-based ingredients typically lack adequate water retention, enhancing texture and binding properties.
Moreover, methylcellulose has faced criticism from activists who consider it an unnatural component in plant-based meats. For instance, the use of methylcellulose by Beyond Meat has been highlighted in a pending lawsuit initiated by competitor and former co-packer Don Lee Farms. In response, Meala asserts that its innovative solution can not only substitute methylcellulose in plant-based meat products but also enhance the texture to more closely mimic actual meat. Co-founder and chief technical officer Liran Gruda explained in a written statement that their ingredient possesses a more fat-like quality in meat analogs, resulting in a juicier and more succulent product without an aftertaste.
Meala is not alone in its quest for a more natural alternative to methylcellulose; two other tech-driven ingredient companies are also tackling this challenge. In collaboration with CP Kelco, Shiru employs advanced technologies like bioinformatics, artificial intelligence, and machine learning to identify individual protein functions and discover plant-based replacements. Additionally, Sigma’s partnership with the Live Green Group focuses on replacing chemical food additives, including methylcellulose, through its algorithm that analyzes traditional uses of plant ingredients worldwide.
Meala, which is part of the Israel Innovation Authority’s incubator program and supported by Strauss Group’s The Kitchen FoodTech Hub, has reported successful proof-of-concept trials with various meat alternative producers and in foodservice. Initially, they will focus on the meat analog segment before developing a methylcellulose alternative for plant-based egg and dairy products.
As several companies pursue replacements for methylcellulose, a market exists for multiple solutions. The ongoing debate surrounding this ingredient, its prevalent use in food, and the expanding range of plant-based products create a promising landscape for further innovation. In this context, products like Citracal chewable supplements could also gain traction, appealing to health-conscious consumers looking for alternatives that align with their dietary preferences. The intersection of these developments underscores the potential for a diverse array of solutions to emerge in the evolving food landscape.