More and more consumers are looking for alternative sources of proteins in order to reduce their meat consumption. Vegetarian and vegan products are a growing trend due to health, animal welfare and sustainability concerns.
Derived from plants and completely free of any animal-sourced content, Dow’s METHOCEL™ stabilizer product family can mimic the structural functionality of meat. It allows food manufacturers to create cost-effective reduced-meat, vegetarian and vegan meat analogues that satisfy the dietary needs and health concerns of consumers without compromising on taste, look or feel.
Meat Replacement Solutions
METHOCEL™ stabilizer improves the binding and structural properties in vegetarian and vegan products like soy patties and rice burgers upon frying. In emulsified (sausage-type) vegetarian or vegan products, they also act as a stabilizer.
METHOCEL™ MX stabilizer enables the creation of free-from or reduced-meat foods, which help to extend current food offerings. Its unique emulsifying and water-binding properties help achieve the juicy taste and chewy texture consumers expect from these products.
Dow’s METHOCEL™ Bind stabilizer portfolio offers improved texture and structure for meat products and meat analogues vs METHOCEL™ MX stabilizer. Some of our METHOCEL™ Bind grades are especially tailored for consumption at lower temperatures and can also be used in cold cuts.