Israeli food tech startup develops plant-based multifunctional proteins

With the growing popularity of plant-based diets, plant-based products such as veggie burgers and sausages are emerging as new options for a growing number of consumers. However, the long list of complex chemicals on the ingredient lists of various plant-based products, one of the most common of which is methylcellulose, can be quite discouraging to the consumer. An Israeli food technology start-up has revealed it has developed a new plant-based protein designed to replace methylcellulose and other adhesives and gels used in 1:1 plant meat.

The plant protein is reported to be a methyl cellulose substitute in powder form that can be widely added to a variety of plant-based meat products without adjusting the formula. In addition, the vegetable protein significantly improves the texture and taste of the plant meat, and does not produce any odor. Thus far, it has successfully passed verification tests for veggie burgers, kebabs, dumplings and other foods. Next, the company will apply the ingredients to dairy, fish and egg replacement products.