Bakers Journal

Methylcellulose-free solutions for meat substitutes

December 13, 2021
By Bakers Journal

Fiberstar Inc. has launched methylcellulose-free Citri-Fi TX20 texturizing citrus fibre, which can be used with specific plant-based proteins such as potato and/or canola to produce methylcellulose-free meat substitutes.

Since the plant-based boom, companies have been seeking alternatives for methylcellulose. At the same time, the market realizes there is no one-to-one substitution. Fiberstar’s methylcellulose-free solutions for meat alternatives is designed to satisfy a range of product requirements.

Citri-Fi TX20 provides firmness, thickening power and a meat-like texture, the company said in a press release. “We cater to a variety of customers ranging from those who need allergen-free options to those who are trying to create healthier products without coconut or palm fat,” said president and chief executive officer John Haen. “These plant proteins work synergistically with Citri-Fi to create the meat-like texture, succulence and hot bite that customers expect.”

The company’s standard Citri-Fi 100 citrus fibre line binds water and emulsifies to create a juicy texture. When used in these new methylcellulose-free solutions, it provides additional benefits including heat and freeze/thaw stability.


The Citri-Fi products are sustainably derived from citrus fruit. The process, which is free from chemical modifications, produces a high-fibre product containing equal amounts of soluble and insoluble fibre.

They are clean label and have no E-number. Labelling options include citrus fibre, dried citrus pulp or citrus flour. Citri-Fi is allergen-free, gluten-free and Non-GMO Project certified.

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