Plant-based protein consumers have expressed concern over methylcellulose, a chemically modified cellulose derivative used as a binding agent in products that resemble animal meat. To meet these preferences and improve the formulation of plant-based proteins, researchers at the Universit?t Hohenheim's Institute of Food Science and Biotechnology have created a clean label binding agent. Their solution, made from pea protein and apple pectin, gives meat analogues a more realistic consistency with natural ingredients. Doctoral student Pascal Moll explained his team’s work in a recent article for Food Technology magazine: https://hubs.la/Q01BCfPb0 #FoodTech #PlantBasedProtein #FoodInnovation #ScienceOfFood
Amazing… so many people looking to replace methylcellulose. Looking forward to reading more about this in the future and see if alternatives will have the same verstility that Methylcellulose has.
IFT Florida
2 年
?? hmmmm... very interesting! We are just at the very beginning of analogue meat innovation!
Mike Sittig
2 年
I will never understand how people rather put chemicals in there body instead of real food! How many animals get killed when you grow soy beans or any other beans and corn? EVERYTHING in the field, if not from the machine, then from the chemical fertilizer!!! I wish, humans would still use there brains and read a ingredient label.
Lucy Kaminsky
2 年
True vegetarians don’t eat meet substitute. Meat analog hype is for small group. But health effects from all these technological advances is yet to be seen. Health of human being is more important.
Alex McHardy
2 年
We use gellan gum and bamboo fibre for a cleaner taste and structure
congratulations @ Pacal moll & his Team
Anoop Mathew
2 年
Thanks for sharing
Pascal Moll interesting read.
Consultant
2 年I've never understood why your food needs to mimic meat if you're a convinced vegetarian...