In collaboration with ONIRIS VetAgroBio1, MANE has conducted an in-depth scientific study to explore alternatives to methylcellulose, a key ingredient in meat substitutes. This initiative exemplifies the company’s commitment to addressing challenges through scientific research while meeting market demands.
What is methylcellulose?
Methylcellulose is a widely used additive in meat substitutes, valued for its gelling, emulsifying, and binding properties. It plays a crucial role in the texture and structural integrity of plant-based products, particularly in plant-based burgers. According to Mintel, 38% of meat substitute products launched in Europe include methylcellulose in their recipes, while the remaining 62% contain at least one other additive. Traditional products like tofu, however, do not rely on it.
Consumer research conducted in April 2024 revealed that only 12% of European consumers actively avoid methylcellulose, far fewer than those avoiding salt or saturated fats. These findings suggest that replacing methylcellulose may not be an immediate priority for most consumers, contrary to prevailing industry assumptions.
A science-first approach
For MANE, the focus is not merely on addressing isolated challenges but on delivering robust, science-backed solutions for the meat alternatives industry. “We are committed to addressing every challenge with scientific rigour. Our collaboration with ONIRIS reflects this approach, leveraging innovation to deliver solutions that benefit both the industry and consumers,” said Fanny Dézert, Business Development Manager.
This philosophy underpins the study conducted with ONIRIS VetAgroBio, which explored the potential of using a combination of pectin and enzymes to replicate the textural qualities provided by methylcellulose in a soy-based meat substitute.
Thorough and methodical research
The research focused on three key factors influencing the texture of soy-based burgers without methylcellulose:
1. The protein substrate: a faba bean isolate combined with soy-based textured vegetable proteins to enhance enzyme activity;
2. The enzyme: laccase, which facilitates protein cross-linking in the presence of a phenolic mediator;
3. The phenolic mediator: sugar beet pectin, enabling laccase to create protein bonds.
A comprehensive experimental design was implemented, resulting in 17 samples of soybased burgers evaluated by an expert sensory panel. Key texture attributes, including firmness, juiciness, and stickiness, were compared to a reference burger containing methylcellulose.
Promising results
The optimisation process identified an optimal formulation with a desirability index of 0.94, demonstrating the feasibility of this approach:
While this research represents a significant step forward, it also confirms that a perfect cleanlabel solution that would allow researchers to obtain the same results as with methylcellulose has yet to be achieved. These findings will help guide future research efforts towards the most viable pathways.
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