Clean-Label Alternatives Emerge for Plant-Based Meat

Plant-based meat products often rely on additives, but cleaner alternatives are available. Ingredients like chickpea flour, oats, and psyllium husk can replace common additives while adding nutritional value.

Consumer demand for clean-label foods, which use few and recognizable ingredients, is driving reformulation efforts in the plant-based sector. Amy Williams, nutrition lead at the Good Food Institute Europe, stresses that not all additives are harmful. However, Valentina Gallani, health and nutrition research manager at ProVeg International, sees an opportunity. "We see an opportunity to move beyond simply removing additives and instead explore recognisable, nutritionally valuable ingredients that can also contribute useful technological functions," Gallani says.

Methylcellulose and Legume Alternatives

Methylcellulose is a widely used binder that gives plant-based burgers and sausages a firm, juicy texture. It has become symbolic of the ultra-processed nature critics associate with some alternatives.

Legumes and legume ingredients like chickpeas, beans, soy, and lentils can provide structure and binding while contributing protein and fibre. Gallani notes that less-refined ingredients such as chickpea or bean flours are already being explored as functional components in these products.

Carrageenan and Whole Grain Swaps

Derived from seaweed, carrageenan is a thickener and stabiliser that controls water separation and improves texture. Its technical name, however, conflicts with clean-label trends.

Whole grains and cereal ingredients like oats, barley, and wheat can improve texture and viscosity, offering a more substantial mouthfeel. These ingredients also provide fibre, carbohydrates, and micronutrients, adding nutritional benefits.

Xanthan Gum and Psyllium Husk

Xanthan gum is another thickener and stabiliser known for its performance across various temperatures and pH levels. It has faced consumer distrust and been linked in one study to gut inflammation.

Psyllium husk, a fibre known for digestive health benefits, can act as a clean-label alternative. According to Saurabh Gandhi of Grand View Research, it can handle binding, thickening, and moisture retention. Nandini Roy Choudhury of Future Market Insights confirms it is already used for binding in some plant-based meats.

Lecithin and New Protein Emulsifiers

Lecithin, an emulsifier derived from soybeans, helps mix oil and water-based ingredients and is considered clean-label. However, supply disruptions and concerns over GMOs and allergens present challenges.

Researchers at the University of Liverpool have developed an AI to discover plant-based proteins that can act as emulsifiers. The technology has identified nearly 800 proteins so far, offering potential alternatives to dairy-based emulsifiers like caseins and whey.

Gallani emphasizes that many additives play key technical roles and should not be removed simply due to unfamiliar names. Yet the market push for cleaner labels persists. The shift involves replacing functional additives with ingredients that consumers recognize and that can offer additional nutritional value.