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Plant-based ingredients specialist Planteneers has unveiled a new methylcelluose-free texturizing blend, responding to demand for cleaner label meat alternatives.

Methylcellulose is a methyl ester of cellulose, a natural fibre found in plants and vegetables. However, it is derived from a complex chemical refinement process, yielding a synthetic food additive.

While research from Nectar found that methylcellulose had a positive impact on taste experience, consumers’ purchase intent was also found to decrease when it is labelled as an ingredient. Additionally, Innova Market Insights found that the third biggest barrier to consumption of plant-based foods is the perception that they are too processed or include artificial ingredients.

Responding to this demand for more natural alternatives, Planteneers has introduced its methylcellulose-free blend, designed to enable plant-based brands to create food products with an attractive bite and great taste in hot and cold formats.

The solution utilises a functional yeast protein in combination with specially selected ingredients, in a specifically optimised process that is feasible for use on common machinery.

Heading up Planteneers’ R&D team, Dorotea Pein, director of technology and innovation, said: “Consumers are becoming more critical of ingredients like methylcellulose in plant-based alternatives, as it's often seen as a synthetic additive rather than a food ingredient you'd find in a home kitchen”.

Pein added: “With the rise of new, innovative plant-based proteins that can replicate the desired texture and bite without the need for such additives, there's a growing expectation for cleaner formulations. People want to feel good about what they're eating – not just nutritionally, but also emotionally and ethically – and that starts with recognising and trusting every ingredient on the label.”