A recent study conducted by MANE and ONIRIS VetAgroBio explored alternative ingredients to methylcellulose in plant-based meat products. The research focused on developing a formulation that maintains the structural integrity of soy-based burgers without relying on this common additive, driven by industry interest in cleaner-label alternatives. Results indicated that a combination of faba bean protein, laccase enzyme, and sugar beet pectin showed promise as a replacement, achieving a high desirability score of 0.94, though challenges remain in finding a complete substitute that replicates the performance of methylcellulose without compromise.

While further refinement is needed to achieve a fully clean-label solution, the study provides insights into alternative structuring systems for plant-based meat products. The collaboration between MANE and ONIRIS reflects a research-driven approach committed to addressing challenges with scientific rigor, ultimately aiming to deliver solutions that benefit both the industry and consumers in the growing market for meat substitutes.