29 Sep 2022 Innovating towards cleaner labels in meat analogues
A major criticism of the burgeoning meat analogue sector is that they’re ultra processed products and packed with ingredients – definitely not clean label. A start-up in Israel is looking to change this.
Start-up Meala FoodTech is breaking new ground in cleaning up labels in meat analogues using veggie protein.
Meala’s proprietary platform creates functionally activated proteins designed to replace 1:1 methylcellulose and other hydrocolloid and gums widely used in meat replacements as binding and gelling agents.
“Our multi-functional proteins vastly improve the texture of meat alternatives to more compellingly mimic the organoleptic qualities of real meat,” claims the press release.
While the plant-based category continues to gain momentum, alt-protein food formulators still struggle to raise the clean-label and mouthfeel of their products up to par with traditional animal-based counterparts.
Currently, popular meat alternatives such as veggie burgers and sausages typically contain a long list of ingredients, some with complex chemical names unfamiliar to consumers. This renders them as “ultra-processed” products and risk rejection. One of the more popular of these is methylcellulose.
Methylcellulose (food additive E461) is a water-soluble polymer that has been chemically modified from natural cellulose. It appears in a broad scope of meat, dairy, and egg analogues as a thickener, emulsifier, binder, stabiliser, and gelling agent. It gels when exposed to heat, giving a more meat-like sensation but returns to its viscous state when cooled.
As plant-based proteins have low water retention capacity and can’t bind, hydrocolloid like methylcellulose are essential.
Hitting the clean label spot
“Most meat alternatives on the market contain veggie protein (usually soy) combined with water, methylcellulose, additional stabilisers, flavours, colours, and fat and at large fail to meet the clean-label standards today’s consumers’ demand,” says Hadar Razmovich, CEO and co-founder of Meala.
“But more than that, they still don’t quite hit the desired meat–like sensation.
“If you break down the ingredients list of a real meat burger, its composition will be meat, fat, some carbohydrates, spices, salt and pepper. Our vision is for plant-based alternatives to sport a similar short list of simple, recognisable ‘home kitchen’ ingredients while delivering the same full-bodied flavour and texture of real meat.”
Alt-meat makeover
MEALA’s solution is produced using naturally occurring biocatalysts, enabling it to function as “an exceptional methylcellulose replacer”.
“Our platform works with a versatile range of plant proteins, creating from them a stable hydro-gel when heated, but without changing its behaviour when cooled. This platform can be easily integrated into CPG products through existing manufacturing lines,” asserts Liran Gruda, CIO, chef, and co-founder of Meala.
“In lab trials, our product demonstrated superior water retention capabilities and gelation properties. It exhibits a more fat-like quality when infused into meat analogues, tendering a juicier and more succulent bite.
“Meala is an all-encompassing solution that can replace not only methylcellulose but a whole system of stabilisers that are commonly used. It significantly improves texture in meat analogues, with no aftertaste yet with a nicely ‘polished’ label.”
Meala’s products will appear on an ingredient panel simply as a protein, such as pea or soy, and makes up roughly 4% of the end product.
The company says that its protein has already passed proof-of-concept trials in plant-based burgers, kebabs, dumplings and similar meat analogues manufactured for alternative meat producers and foodservice. Meala will focus on this sector before expanding to dairy, fish, and egg alternative products.
“Some of the leading plant-based meat brands sparked a true revolution with products that much more closely imitate ‘meaty’ textures and flavours,” says Amir Zaidman, Chief Business Officer of The Kitchen FoodTech Hub.
“Unfortunately, it is challenging to replace additives consumers do not want in their foods. We are extremely excited about Meala’s breakthrough B2B platform and the possibilities it opens for plant-based brands. We believe this can be a giant step in making plant-based foods the standard.”
Meala was founded in 2020 by product innovation specialist Hadar Ekhoiz Razmovich; Dr Tali Feldman Sivan, entrepreneur and business strategist; and Liran Gruda, an expert in culinary arts and molecular cuisine.
After scouring the meat alternative category in depth, the trio joined forces on a mission to bridge the gap between heavily processed vegan products currently available, and break down the last barriers between meat and meat analogues. The start-up is one of an impressive portfolio of promising companies enjoying the backing of Israel’s The Kitchen FoodTech Hub.