• Skip to main content
  • Skip to primary sidebar

Meala’s Functionally Charged Proteins as Meat Alternatives

Asia Food Journal
  • Home
  • Latest News
  • Channels
    • Packaging
    • Processing
    • Ingredients
    • Industry
    • Automation
    • Guest Posts
    • Market Trends
  • Subscribe
  • Advertise
  • Event Calendar
  • Contact Us
    • Submit Guest Posts
Share
Leaderboard of Asia Food Journal




Meala’s Functionally Charged Proteins as Meat Alternatives

September 21, 2022 by Asia Food Journal

meat alternatives

Courtesy of Meala

Meala’s activated protein platform replaces methylcellulose and artificial fillers boost sensory attributes

Start-up Meala FoodTech Ltd. is breaking new ground in cleaning up labels in meat alternatives using veggie protein. Meala’s proprietary platform creates functionally activated proteins designed to be a 1:1 replacement for methylcellulose and other hydrocolloid and gums widely used in meat alternatives as binding and gelling agents. Meala’s multi-functional proteins vastly improve the texture of meat alternatives to more compellingly mimic the organoleptic qualities of real meat.

Leaderboard of Asia Food Journal

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 “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 analogs as a thickener, emulsifier, binder, stabilizer, 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, hydrocolloids 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 stabilizers, flavors, colors, and fat and at large fail to meet the clean-label standards today’s consumers’ demand. 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,” explains Hadar Razmovich, CEO and co-founder of Meala. “Our vision is for plant-based alternatives to sport a similar short list of simple, recognizable ‘home kitchen’ ingredients while delivering the same full-bodied flavor 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. Its platform works with a versatile range of plant proteins, creating from them a stable hydro-gel when heated, but without changing its behavior when cooled. Meala’s platform can be easily integrated into CPG products through existing manufacturing lines.

“In lab trials, our product demonstrated superior water retention capabilities and gelation properties,” asserts Liran Gruda, CIO, chef, and co-founder of Meala. “It exhibits a more fat-like quality when infused into meat analogs, tendering a juicier and more succulent bite. Meala is an all-encompassing solution that can replace not only methylcellulose but a whole system of stabilizers that are commonly used. It significantly improves texture in meat analogs, with no aftertaste yet with a nicely ‘polished’ label.”

First target: alternative meat

Meala’s products will appear on an ingredient panel simply as a protein, such as pea or soy, and makes up roughly 4 percent of the end product. The company reveals that its protein has already passed proof-of-concept trials in plant-based burgers, kebabs, dumplings, and similar meat analogs manufactured for alternative meat producers and food services. 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 flavors,” admits 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.”

About Meala

Meala was founded in 2020 by product innovation specialist Hadar Ekhoiz Razmovich; Dr. Tali Feldman Sivan, serial 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 the perception that plant-based products are “better for you” and break down the last barriers between meat and meat analogs. The start-up is one of an impressive portfolio of promising companies enjoying the backing of The Kitchen FoodTech Hub.

Visited 1 times, 1 visit(s) today

Other Topics: alternative protein, Clean label, healthy ingredients, Ingredients, meala, meat alternatives, plant-based ingredients, Processing, sustainability

Related Articles

  • ModulaSENSE

    Courtesy of dsm-firmenich

    dsm-firmenich launches new ModulaSENSE® maskers: unlocking the full potential of Vertis™ CanolaPRO® in ready-to-mix drinks and protein bars
  • Immersive Experience Hub

    Courtesy of IFF

    IFF expands innovation center in Singapore with new immersive experience hub 
  • precision fermentation

    Courtesy of 21st.BIO

    ADM and Asahi Group sign exclusive distribution agreement for innovative postbiotic designed to support stress, mood, and sleep 
  • precision fermentation

    Courtesy of 21st.BIO

    21st.BIO launches precision fermentation program for bovine alpha-lactalbumin
  • new ice cream creations

    Courtesy of Hydrosol

    From dairy ice cream to sorbet – fresh ideas for new ice cream creations  
  • Euromed Ecovadis

    Courtesy of Euromed

    Recognition for outstanding sustainability and ethical credentials
Leaderboard of Asia Food Journal

Primary Sidebar

Stay Connected

Your browser does not support the video tag. Learn More

Trending News

  • Inspection technologyTethered caps: KHS optimizes its inspection… Tethered caps have been mandatory for all non-returnable PET bottles…
  • Euromed EcovadisRecognition for outstanding sustainability and… Euromed, a leading producer of botanical ingredients, has once again…
  • mega prime foodsMega Prime Foods turns 50 with growth plans and… Maker of country’s #1 sardines brand, Mega Sardines, sets sights…
  • greatviewGreatview operates aseptic carton packaging facility… Greatview, a leading global supplier of aseptic carton packaging solutions,…
  • Immersive Experience HubIFF expands innovation center in Singapore with new… Immersive Hub to accelerate innovation, deepen customer collaboration, and strengthen…
  • precision fermentationADM and Asahi Group sign exclusive distribution… ADM (NYSE: ADM), a global leader in innovative solutions from…
  • Bem BrasilBem Brasil optimises storage for 500,000 tonnes of… Bem Brasil is the leading producer of pre-fried frozen chips…

Subsribe to Our News Letter

Subscribe To
Our Newsletter


By submitting this form, you consent to receive marketing emails from Asia Food Journal. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email.

© 2025 Harvest Information. All rights reserved. Privacy Policy.

Become an F&B industry insider

Your go-to resource for all the latest trends, innovations, and news about the food and beverage industry!

 

By submitting this form, you consent to receive marketing emails from Asia Food Journal. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email.

Disclaimer: Translations on this website are automated using Google Translate. While we strive for accuracy, please be cautious, as machine translations may contain errors. For critical or sensitive content, consider seeking professional human translation. We are not liable for any reliance on the translated content.