Creating alternative protein meat products - also known as “Alt Meat”- that satisfy consumers' taste and texture preferences can pose challenges, but there is a unique ingredient that can help address these texture issues.
This special ingredient is methylcellulose, a naturally sourced, vegan, non-GMO, allergen-free thermally gelling hydrocolloid known for its exceptional functionality. Ashland has recently introduced Benecel™ MX 100 methylcellulose, characterized by very high viscosity and a low gel-temperature, designed specifically for alternative meat and seafood applications.
This innovative methylcellulose is ideal for large-scale, high-speed production of alternative protein products and serves as an effective binder and stabilizer for hybrid and meat-based items. At this webinar, the featured speakers will emphasize how methylcellulose, which is vegan, non-GMO, and allergen-free, can be economically utilized in the formulation of processed meat without compromising taste or nutritional value.
Participate in this webinar to explore the formulation of alternative protein meat applications using methylcellulose. Attendees will gain insights into enhancing the sensory experience of alternative protein meat to promote greater consumer acceptance.
Register here to attend this webinar that will be hosted on September 20, 2023, 10:00 a.m. EDT (17:00 - Israel time) : Enhancing the Consumer’s “Alt Meat” Protein Experience - Xtalks
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