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New video resource: Your guide to TVP, flavors, and methylcellulose in plant-based meats

A brand-new series of 10 bite-sized videos is now available to enhance your understanding of plant-based meat R&D. Whether you’re refining your skills or looking to deepen your knowledge, this video series covers the three foundational pillars that are crucial to creating better, tastier, and more functional plant-based products.

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TVP

PART 1|10 – Introduction to TVP and its types

Explore what TVP is and the main types used in plant-based meat.

PART 2|10 – How to choose the right TVP

Key criteria to match TVP functionality with your product goals.

PART 3|10 – How to work with TVP effectively

Tips for hydrating, blending, and integrating TVP for best results.

Flavors

PART 4|10 – Introduction to flavors

Understand the role of flavor systems in plant-based meat.

PART 5|10 – Masking off-notes in proteins

Strategies to reduce unpleasant notes originating from  plant-based protein raw materials such as isolates and concentrates.

PART 6|10 – Masking off-notes in finished products

Final-step solutions to deliver a clean, meaty taste.

MethylCellulose

PART 7|10 – Different types and differences of methylcellulose

Learn how various grades impact texture and performance.

PART 8|10 – How to prepare and use methylcellulose gel

Step-by-step guide to making heat-activated gels.

PART 9|10 – Applications in the protein industry

The functionalities and unique properties of methylcellulose which make it invaluable for food production.

PART 10|10 – Applications in plant-based foods

Specific applications of methylcellulose across plant-based products.

The three main topics explored are: Texturized Vegetable Proteins (TVP), MethylCellulose,& Flavors. Each video offers practical insights to make your work with plant-based meats more efficient and successful.

We’re releasing this plant-based meat R&D video series to address the growing demand for accessible, practical content for food engineers and technical professionals entering the alternative protein space. Despite increasing interest, there’s a gap in clear, science-based resources for those new to the unique challenges of plant-based meat development. These videos aim to bridge that gap, providing focused insights into key components of plant-based meat formulation, grounded in real-world R&D experience.

The videos were created in collaboration with Gruda Food Lab, an industry-leading application lab known for its expertise in plant-based food formulation and its pivotal role in Israel’s alt-protein ecosystem.

We’ve chosen to spotlight textured vegetable protein (TVP), flavors, and methylcellulose because they are foundational to product design in this space. TVP is a cost-effective protein base that defines texture and bite, with hydration and particle size being key factors. Flavors are essential for mimicking the complexity of animal meat, especially in masking off-notes and enhancing umami. Methylcellulose remains the industry standard for thermal binding, crucial for water retention and juiciness in plant-based meats. Together, these components form a high-impact starting point for mastering the science of plant-based meat and advancing toward flavor and texture parity with animal meats.

Explore the Full Series

Get practical insights into TVP, flavors, and methylcellulose for plant-based food development.