FoodNavigator-USA ‘Exceptional gel strength and elasticity…’ Merit Functional Foods touts methylcellulose replacer

Recent applications work has demonstrated that Merit Functional Foods’ Peazazz pea protein isolate – in combination with an enzyme called transglutaminase – can replace methylcellulose, a binding and gelling ingredient widely used in meat alternatives that many firms are desperate to replace in order to ‘clean up’ product labels.

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