Vegetarian & Vegan
More and more consumers are seeking alternative sources of proteins in order to reduce their meat consumption or avoid food allergens like egg products. Vegetarian and vegan products are a growing trend due to health concerns, animal welfare and sustainability aspects. Furthermore, many manufacturers are increasingly looking for ways to remove egg products from their recipes to reduce costs and avoid seasonal fluctuation in egg quality.
Derived from plants and completely free of any animal-sourced content, our METHOCEL™ stabilizer product family can mimic the structural functionality of meat and eggs. This allows food manufacturers to create best-in-class, free-from food products that satisfy the dietary needs and health concerns of consumers without compromising on taste, look, or feel.
Meat & Egg Replacement Solutions
Meat & Egg Replacement
METHOCEL™ plant-based stabilizers improve 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.
Furthermore, METHOCEL™ helps replace the overall egg content in vegetarian products that use egg protein as a binder. Each of our METHOCEL™ SuperGel stabilizer, METHOCEL™ MX stabilizer or METHOCEL™ Bind stabilizer provide key benefits for vegetarian products.