Starches, fibers, and gums are co-products constituting the majority composition of plant materials. They are emerging as destination ingredients in a market that is increasingly averse to synthetic ingredients and also questioning the regular use of animal-based ingredients.

Having a stabilized gel emulsion with moisture control properties is critical for a meat-like texture and juiciness. Formulators heavily rely upon methyl cellulose to provide functional benefits that make plant-based meats convincing.