Planteneers Builds Clean Label Systems Without Methylcellulose or Carrageenan

German food ingredients company Planteneers has introduced functional systems for plant-based meat and dairy alternatives that remove two ingredients facing growing consumer scrutiny: methylcellulose in meat and sausage substitutes, and carrageenan in dairy alternatives.

The company defines clean label as formulations that do not require the declaration of E-numbers. Its “no additives” claim refers to products free of preservatives, flavor enhancers, and added artificial flavorings, with natural flavors and seasoning mixes used in their place. According to Planteneers, consumer surveys point to shorter ingredient lists and familiar components increasingly shaping purchasing decisions.

Methylcellulose-free meat alternatives

In the meat and sausage alternative category, the company has developed systems within its fiildMeat line that are free of both declarable additives and methylcellulose, a binder commonly used across the segment. The wheat-protein systems cover products such as meatballs, smash burgers, and jerky, with the option to incorporate mushrooms, visible vegetable pieces, or higher fiber and protein content. A separate wheat-protein system targets salami alternatives, extending to chorizo- and pepperoni-style variants and heat-resistant pizza toppings.

Planteneers Builds Clean Label Systems Without Methylcellulose or Carrageenan — Image supplied by Planteneers

Carrageenan-free dairy formats

For dairy alternatives, Planteneers has developed carrageenan-free systems across its fiildDairy NEB series. Fully plant-based applications include mixed milk beverages, pudding alternatives with up to ten percent protein, and a clean-label ice cream premix free of declarable E-numbers, additives, and flavorings. The series also covers a hybrid beverage that reduces conventional dairy content by up to half, which is not a plant-based product. Plant-based bases range across almonds, rice, oats, buckwheat, coconut, and soy.

Dr. Pia Meinlschmidt, Head of Product Management at Planteneers, set out the reasoning behind the carrageenan removal.

“Carrageenan is a highly effective tool for stabilizing texture and mouthfeel in plant-based milk and yogurt alternatives. It helps inhibit the sedimentation of proteins and other components, and provides a creamy, homogeneous consistency,” she said.

She added, “However, consumers are critical of this ingredient, as it is strongly associated with highly processed foods and controversial health debates, regardless of its proven safety on the regulatory side. Therefore, for many consumers ‘carrageenan-free’ can be a more tangible message than a general clean label claim can. It directly addresses one of the most common consumer concerns and thus supports the acceptance of plant-based products.”

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Methylcellulose-free meat alternatives

Carrageenan-free dairy formats

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