Plant based protein and meat alternatives

who sprouts solutions for plant-based proteins? we do.

There has been a growing popularity of plant-based foods and meat alternatives. Motivations for eating plant-based proteins include those seeking variety in their diet, a concern for animal welfare, allergen avoidance, a desire to reduce meat consumption, health improvement and taste preference, to name just a few. This variety of needs has increased innovation in end applications, ingredients and textures.

Proteins serve a functional as well as a nutritional purpose in the end applications. Replacing animal-based proteins with plant-based proteins is not always easy. However, the right hydrocolloid helps you deliver a product with the desired eating quality and texture. Because of their versatility, hydrocolloids can help deliver sensory and functional benefits. Formulators use hydrocolloids to replicate the “bite” of a meat-based product, improve moisture retention, improve binding or help replace an allergic binder, like eggs.

Benecel™ MX modified cellulose is specially formulated for meat alternative and vegetable-based applications. It can provide a firm bite for products meant to simulate meat products, binding to replace eggs, and can help retain moisture to provide an enjoyable eating experience.  Two unique properties of Benecel™ MX modified cellulose is its low temperature gelling profile and its thermo reversibility. These properties make Benecel™ MX modified cellulose the hydrocolloid of choice for certain applications. Benecel™ MX can provide a very desirable texture for plant-based proteins which are eaten warm. This product is versatile and works with a variety of vegetable fats and other ingredients and does not impart additional flavor or color.  

Have questions about how Benecel™ MX can help you overcome your plant-protein challenges?  See our sell sheet or contact an Ashland solver.


shrimp for web2.jpg

Benecel™ MX modified cellulose could provide the good bite texture that consumers want as well as help to make the plant-based shrimp shape visually appealing as seen in photo above.


Plant-based protein products are listed below.

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Benecel™ mc and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is...

Benecel™ methylcellulose & hydroxypropylmethylcellulose

for plant based foods The growing popularity of plant based foods and meat alternatives has spurred innovation in end applications, ingredients and textures. Although products are usually suitable for vegetarian or vegans, they may also appeal to a wider audience. Some of the broader motivations for eating plant based proteins include those seeking variety in their diet, concern for animal welfare, allergen avoidance, a desire to reduce the amoun...

Benecel™ MX modified cellulose


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