Finding a reliable texturised plant-based meat supplier that delivers consistent, functional, and versatile products can transform your production line. In this article, you’ll discover how Sanygran’s texturised proteins integrate seamlessly into industrial processes, the benefits of different formats, and how their properties enable the development of innovative, nutritious products ready for multiple channels.

Industrial Supply of Texturised Plant-Based Meat for Food Processors and HORECA

A reliable supply of texturised plant-based meat allows you to reduce costs and expand your product range without modifying existing machinery. Our dry extrusion process converts soy, beans, and rice into a unique texturised product with a complete nutritional profile, providing all essential amino acids.

Key Benefits:

• Continuous supply for prepared meals, catering, or hybrid products
• Predictable industrial performance, with homogeneous batches easily integrated into production lines
• Versatile applications, from empanada or fajita fillings to Bolognese sauces or meat replacements in prepared meals

Role of a Texturised Plant-Based Meat Supplier in B2B Environments

A specialised supplier offers more than just raw materials. Key services include:

• Industrial manufacturing with controlled parameters
• Quality control and batch traceability
• Reliable supply and volume planning
• Technical support and adaptation to different production lines

Difference Between a Generic Plant Protein Supplier and a Texturised Meat Supplier

While generic suppliers provide only raw plant protein, a specialised texturised plant-based meat supplier delivers:

• Knowledge of texturised behaviour in industrial processes
• Formats tailored to each application: fine textures for fillings and sauces, thicker cuts to simulate fillets
• Ongoing technical support, optimising texture, hydration, and integration in cooking and freezing processes

What a Texturised Plant-Based Meat Supplier Offers Food Manufacturers

Industrial Supply for Continuous Production

A reliable supply enables:

• Planning volumes according to season and demand
• Integration into continuous lines without interruptions
• Reduced product waste due to inconsistencies

Ready-to-Use Texturised Plant-Based Meat for Industrial Processes

Our texturised proteins are designed for direct integration:

• Fine format: ideal for fillings, fajitas, meatballs, burgers, or Bolognese-style sauces.
• Bite-sized pieces: structured textures where bite and mouthfeel are key, with custom cutting or seasoning options.
• Ready-to-cook formats (hydrated, breaded, and flavoured): such as our Golden Milanesa, a pre-formulated plant-based fillet that only requires frying—perfect for prepared meals, collective catering, and foodservice solutions.

Custom Development of Texturised Plant-Based Meat for End Products

We collaborate with clients to:

• Adjust texture and size for specific applications
• Ensure uniform performance in thermal or freezing processes
• Optimise integration in chilled, frozen, or prepared meals

Technical Capabilities a Texturised Plant-Based Meat Supplier Should Offer

Control of Texture, Hydration, and Behaviour

• Consistent water absorption
• Uniform expansion and bite after hydration and cooking
• Stable performance in industrial mixes and processes

Stability in Thermal and Freezing Processes

• Maintains cohesion and juiciness after pasteurisation, freezing, or thawing
• Consistent performance in ready-to-eat prepared meals

Homogeneity in Supply

Batch-to-batch consistency reduces variability, supports industrial planning, and ensures every production meets expected quality standards

Sanygran’s Approach to Custom Texturised Plant-Based Meat Solutions

Partnering with an experienced industrial supplier of texturised plant-based meat reduces risk, optimises processes, and accelerates new product development. At Sanygran, we act as a technical partner, helping you turn an idea into a scalable, market-ready solution.

Contact us to explore customised texturised plant-based meat solutions:
📞 +34 948 488 501 | ✉️ info@sanygran.com

Finding a reliable plant-based chunks supplier can make a real difference in your production line. In this article, you’ll discover how Sanygran offers a standardised format of plant-based chunks that’s easy to integrate into various industrial applications, with a complete nutritional profile and adaptable flavour options to meet your needs.

Industrial Supplier of Plant-Based Chunks for Prepared Foods

Sanygran supplies ready-to-use plant-based chunks for inclusion in prepared meals—chilled, frozen, or ready-to-eat—suitable for retail and foodservice. A reliable supply helps reduce costs, ensure consistency, and scale production without modifying existing equipment.

Plant-Based Chunks Designed for Industrial Processes

Our chunks are engineered to integrate seamlessly into industrial lines, ensuring format stability, uniform performance, and batch-to-batch repeatability. This guarantees that every prepared dish meets expected standards of texture, flavour, and presentation.

Texture and Format of Sanygran Plant-Based Chunks

The standard format is perfect for applications where the ingredient should remain visible, such as salads, bowls, and mixed dishes. It offers a firm, compact, and juicy texture, with a pleasant chunk and consistent quality across all batches.

Formulated with water, soy protein, extra virgin olive oil, flavouring, salt, and optionally spices or vitamins (B2, iron, zinc), it achieves a clean label.

Even with a standard format, Sanygran can customise texture and flavour to client requirements. Currently, we offer versatile flavours such as chicken, roasted chicken, and Mediterranean chicken, packaged in 160 g trays for retail or bulk boxes for foodservice or direct integration into production lines.

Performance in Thermal Processes

Our chunks maintain cohesion and juiciness during cooking, freezing, thawing, or microwaving, ensuring uniform and safe results in both chilled and frozen dishes.

Plant-Based Chunks as a Functional Ingredient in Prepared Meals

These chunks provide high-quality protein, core texture, and satiety, acting as a structural component that sets your product apart from other plant-based ingredients. Their consistent flavour and texture make them versatile and easy to integrate into various recipes.

Applications Across Product Categories

• Salads & bowls: add protein and texture without overpowering other ingredients
• Stir-fries & mixed dishes: maintain juiciness and presence on the plate
• Filled products & hot snacks: ensure uniformity and speed of preparation
• Prepared chilled or frozen meals: direct integration without quality loss
• Foodservice & large-scale distribution: adaptable to different lines and volumes

Custom Development of Plant-Based Chunks for B2B Clients

Sanygran can tailor flavour, texture, nutritional profile, and format to client needs, delivering exclusive solutions for private label or retail brands with industrial scalability.

Personalisation for Private Label and Retail Brands

From flavour adjustments to channel-specific versions, we provide technical support to ensure our chunks integrate perfectly into the final recipe while maintaining consumer experience and production reliability.

Reliable Supply and Scalability

Our industrial capacity allows us to plan volumes according to demand and season, ensuring continuous production and secure supply, giving clients confidence and predictability.

Continuous Production and Quality Control

Standardised processes and strict quality checks guarantee that every batch meets agreed specifications, reducing risks and waste during production.

Plant-Based Chunks for Retail and Large-Scale Distribution

Our chunks meet cost, shelf-life, labelling, and stability requirements, facilitating acceptance on the shelf and by the end consumer.

Ready-to-Use Plant-Based Chunks for Commercial Products

Delivered ready to incorporate into recipes, they reduce development time and technical risks, making them ideal for prepared meals, frozen dishes, or foodservice solutions.

Sanygran as a Strategic Plant-Based Chunks Supplier

Partnering with Sanygran means having a reliable industrial supplier with expertise in product adaptation, technical support, and tailored solutions for your production line.

Contact us to explore how to efficiently and cost-effectively integrate our plant-based chunks into your product range.
📞 +34 948 488 501 | ✉️ info@sanygran.com

In the formulation and industrial production of plant-based foods, a constant challenge is ensuring that ingredients retain their functionality through demanding heat processes. Thermal resistance in plant-based ingredients is not just a technical concept – it directly impacts the texture, stability, and sensory experience of the final product. This translates into reduced waste, higher operational efficiency, and more predictable products for your production line.

What Do We Mean by Thermal Resistance in Plant-Based Ingredients?

In an industrial context, thermal resistance refers to an ingredient’s ability to maintain its functional properties – such as structure, water retention, and texture – when subjected to high temperatures during cooking, extrusion, pasteurisation, or regeneration at point-of-sale.

This concept is particularly relevant for complex plant matrices, where proteins, starches, and fats interact to create a structure that the consumer perceives as stable or homogeneous after heat treatment.

Thermal Resistance vs Functional Stability

Although often used interchangeably, thermal resistance and functional stability are distinct:

• Functional stability can refer to the behaviour of the ingredient in a cold state or finished product.
• Thermal resistance is the ingredient’s ability to withstand structural changes under heat.

Without adequate thermal resistance, an ingredient may appear stable at room temperature but fail in production, causing batch variations, increased waste, and rework – all of which raise costs and compromise product consistency.

Impact of Heat Treatment on the Functional Properties of Plant-Based Ingredients

Plant-based ingredients react differently to heat depending on their composition. Understanding this behaviour not only improves formulation but also helps design more robust manufacturing processes.

Behaviour of Plant Proteins Under Heat

Plant proteins can denature, lose gelling or emulsifying capacity, and alter water retention when exposed to heat. This directly affects the texture, juiciness, and final structure of products such as meat analogues or protein bases, making it critical for applications requiring industrial moulding and cooking.

Thermal Stability of Starches and Carbohydrate Systems

Starches undergo processes such as gelatinisation and retrogradation during heating, affecting texture, viscosity, and stability during cooking or regeneration. If the thermal resistance of these components is not correctly adjusted, performance in ready meals or ready-to-eat products may be compromised.

Response of Vegetable Fats and Oils to High Temperatures

Vegetable fats and oils can oxidise or separate under sustained heat or repeated thermal cycles, impacting texture and juiciness. Selecting fats with suitable thermal resistance helps maintain emulsified or cohesive structures in products exposed to high temperatures.

Importance of Thermal Resistance in Final Product Quality

Thermal resistance affects more than production – it determines whether a product meets consumer expectations.

Texture, Juiciness, and Water Retention After Heat Processing

Ingredients with good thermal resistance help maintain a homogeneous texture and water retention after cooking or reheating, particularly in ready meals, frozen products, or foodservice solutions, improving yield and reducing line incidents.

Colour and Flavour Stability in Processed Plant-Based Products

Heat exposure can degrade pigments and aromatic compounds if ingredients are not thermally resistant, leading to products with dull colour or inconsistent sensory profiles – directly affecting consumer perception.

Industrial Applications Where Thermal Resistance Is Critical

Thermal resistance is especially crucial in sectors combining high heat and functional demands:

Chilled and Frozen Ready Meals

These products undergo multiple heat treatments (cooking, freezing, transport, regeneration). Ingredients with strong thermal resistance help preserve texture and juiciness, reducing returns and quality variations.

Ready-to-Eat Products and Foodservice Solutions

In foodservice, where products are quickly regenerated before serving, using ingredients that withstand thermal fluctuations ensures a consistent experience and saves processing time.

Thermal Resistance as a Competitive Advantage in Plant-Based Product Development

Investing in heat-resistant ingredients is not just a technical detail – it is a strategy that enhances competitiveness. Ingredients with strong thermal resistance reduce rework risks, improve operational efficiency, and accelerate the time-to-market for new launches.

Furthermore, with the plant-based ingredients market projected to grow significantly over the next decade – potentially exceeding USD 40 billion globally by 2035 with an annual growth rate of around 8% – the pressure on formulation and functional performance will increase for those competing on innovation and quality (Market Research Future).

Thermal resistance in plant-based ingredients is essential for maintaining texture, juiciness, and appearance throughout production, distribution, and regeneration. Ingredients that withstand heat reduce waste, improve efficiency, and ensure consistency in every batch.

As a manufacturer of plant-based products, Sanygran not only supplies heat-resistant ingredients but also develops market-ready products that meet high standards of quality and stability.
Trust us to turn your recipes into reliable, consistent products ready to impress consumers.
Discover our plant-based solutions and see how we can support your product development.

Plant-based food development has become a strategic focus for companies seeking to innovate with sustainable, high-quality products that offer functional value. This article explores how to create competitive, efficient, and safe plant-based solutions, highlighting trends, technical challenges, and strategies to optimise your formulations.

Trends Driving the Demand for Plant-Based Solutions

The plant-based market continues to grow steadily, driven by consumer demand for healthy and sustainable alternatives. According to The Green Revolution 2025, consumption of plant-based products in Spain increased by 15% in 2024, highlighting the need for reliable, scalable solutions in the industry.

Key Opportunities for Innovation in Plant-Based Foods

The categories with the highest potential include:

• Ready-to-eat meals, such as stews, bolognese, or vegetable curries.
• Meat analogues and protein bases, adaptable to various industrial applications.
• Breaded and plant-based snacks, offering versatility and functionality in production lines.
• Sauces and culinary bases enriched with plant proteins.

These opportunities allow companies to expand their product range, meet sustainability requirements, and optimise production and logistics efficiency.

Critical Technical Challenges in Industrial Plant-Based Food Development

Scaling a plant-based product industrially presents specific challenges that can affect texture, stability, and performance. Key issues include:

• Texture inconsistencies during large-scale production.
• Thermal stability issues in cooking, pasteurisation, or freezing processes.
• Costly operational adjustments due to formulations not adapting to the production line.

Sanygran supports overcoming these challenges through expertise in protein matrices, dry and wet extrusion, and tailored formulations for each application.

The Texture-Protein Equation: Achieving Consistency Without Compromising Functionality

Delivering consistent bite, juiciness, and stable cooking performance requires control over:

• Hydration rate
• Water retention
• Fibrous structure
• Protein profile and solubility

These variables ensure plant-based products maintain uniform texture and functionality.

Masking Flavours and Enhancing the Sensory Profile

A major challenge is neutralising residual legume or cereal flavours. Using high-quality plant proteins and extrusion technologies, it is possible to achieve neutral bases, allowing the creation of complex flavour profiles tailored to the product category.

Stability, Shelf Life, and Performance in Industrial Processes

Plant-based products must withstand thermal changes, freeze-thaw cycles, direct cooking, and prolonged storage without losing texture or juiciness. Sanygran’s solutions are designed to maintain cohesion and stability throughout the production cycle, minimising issues and returns.

Customised Plant-Based Solutions: Optimising Formulations and Reducing Operational Costs

For R&D teams, the challenge is not only to create a plant-based product but to ensure its industrial viability and stability.

Strategic Selection and Combination of Protein Ingredients

Balancing functionality, nutritional value, and cost depends on the choice of proteins: pea, soy, wheat, or customised blends. At Sanygran, we use high-performance, versatile ingredients such as pea protein concentrate and pea starch, obtained via dry fractionation, free from additives and suitable for clean-label products. These same ingredients are also supplied to our clients, helping their formulations maintain consistency, quality, and regulatory compliance.

Texturisation and Structuring Systems for Specific Applications

Technologies such as:

• Dry extrusion (TVP)
• Wet extrusion (HME)
• Gelation and fibrosification

Allow the creation of fibres, gels, and textures that mimic meat, fish, or dairy, optimising functionality in nuggets, breaded products, meat analogues, and protein bases.

Versatility in Plant-Based Foods: From Meat Analogues to Ready Meals

Examples of applications using Sanygran solutions:

• Vegetable bolognese and stews: Recipe
• Plant-protein fillings: Recipe
• Nuggets and breaded products
• Protein bases for toppings or sauces
• Plant-based burgers: Recipe

These plant-based solutions enable clients to diversify their offering without compromising quality or consistency.

Competitive Advantage: Investing in Customised Plant-Based Ingredients and Products

Reducing Time-to-Market with Specialised Developments

With Sanygran’s support, projects move from concept to production more efficiently, reducing technical iterations and ensuring consistency from the first pilot line.

Mitigating Technical Risks and Accessing Specialised R&D

Outsourcing part of the development with Sanygran means fewer failed trials, more stable prototypes, and formulations tailored to each client’s needs.

Regulatory Compliance and Essential Certifications for Global Markets

Sanygran ensures each product meets standards for:

• EU and US labelling
• Full traceability of raw materials
• Certifications: IFS, Eurohoja, CCPAE, V-Label
• Requirements from major retailers and importers

Sanygran: A Technical Partner to Scale Your Plant-Based Production

Plant-based food development goes beyond replacing a single ingredient. It requires technical expertise, precise formulation, and industrial capacity to scale reliably.

With Sanygran, companies gain access to:

• Proprietary ingredients
• Dry and wet extrusion capabilities
• Specialised R&D in plant matrices
• End-to-end manufacturing of plant-based products

This enables businesses to capture the real value of this growing category, developing reliable, innovative, and scalable products.

The IFS food standard has become one of the main criteria when selecting a reliable food manufacturer capable of integrating into demanding supply chains. With this certification, your plant-based project gains security, consistency, and faster product approval.

In this article, you will discover what IFS certification really entails, why it has become an international standard, and how it directly impacts your supply chain and product launches.

What is the IFS Standard and Why Has It Become a Global Benchmark?

The International Featured Standards (IFS) are a set of requirements designed to evaluate the food safety, legality, and quality of food manufacturers and processors.

Unlike other standards, IFS focuses on the actual capabilities of the manufacturer: how they operate, the controls they apply, risk management, and how they ensure every batch meets expectations.

Why IFS Certification is Critical for Plant-Based Suppliers

For manufacturers of plant-based alternatives or innovative vegetable solutions, IFS is not an “extra” — it is an operational requirement that ensures:

• Reduced legal risks: validated systems to manage allergens, critical points, and traceability.
• Compliance with international retailers: many chains only accept IFS-certified suppliers.
• Minimised recall risk: rigorous control over sensitive ingredients, plant proteins, and complex matrices.

Working with a plant-based solutions provider without IFS certification means more audits, extra controls, and possible delays. With IFS, much of this verification is already covered.

Critical IFS Requirements Specific to Plant-Based Production

While the IFS food standard applies across the industry, the plant-based sector presents specific challenges that this certification helps control.

Allergen management and cross-contamination in multifunctional facilities

Plant-based facilities often handle diverse ingredients: pea protein, soy, nuts, gluten, spices…
IFS requires clear strategies to prevent cross-contamination: line segregation, validated cleaning, formulation change protocols, surface and ATP controls, allergen testing at critical points.

Traceability and labelling: Challenges in complex plant matrices

Plant-based products often contain protein blends, fibres, oils, spices, functional additives, and sometimes ingredients from multiple suppliers.

This complexity makes traceability critical. IFS requires a system that identifies where each ingredient comes from, which batch was used, on what date, and to which customer it was shipped.

For buyers, this level of traceability is essential to approve suppliers quickly and ensure audits run smoothly.

Process control and critical parameters in plant protein transformation

The plant-based sector relies on technological processes where small deviations can dramatically affect outcomes. IFS requires monitoring and recording parameters such as temperature, humidity, pH, process times, or extrusion speed.

This control reduces variability, ensures batch-to-batch consistency, and prevents deviations that could compromise the final product.

How Your Supplier’s IFS Certification Directly Impacts Product Approval

Choosing an IFS-certified manufacturer accelerates your time-to-market by:

• Reducing rejections in external audits
• Facilitating access to international channels
• Minimising costs associated with non-conformities
• Ensuring stability and confidence in the supply chain
• In a competitive market, this time saving can make the difference between entering a category … or missing the window.

IFS Certification as a B2B Trust Mark: How Sanygran Ensures Excellence for Food Industry Clients

As a provider of plant-based solutions, Sanygran integrates IFS into daily operations:

• Certified facilities guaranteeing consistent food safety
• Total traceability across all categories
• Validated processes for plant protein transformation and other vegetable-based solutions
• Industrial flexibility for MDD, private label, or bespoke developments

Our Commitment to Food Safety: Beyond the Certificate

IFS is not just a seal — it is a working method that reduces risks, improves product stability, and gives peace of mind to those trusting their brand to Sanygran.

If you are looking for a reliable industrial partner aligned with the strictest standards, contact us today to ensure maximum safety and quality in your plant-based projects.

📞 +34 948 488 501 | ✉️ info@sanygran.com

At Sanygran, we supply high-quality pea protein concentrate, ideal for plant-based food applications. Our goal is to provide manufacturers and foodservice businesses with reliable solutions that enhance the nutritional profile, functionality and stability of their products, ensuring confidence in every formulation.

Why Choose Us as Your Pea Protein Concentrate Supplier

Working with a specialised supplier guarantees consistent and trustworthy products. Our expertise, quality certifications such as IFS, and strong commitment to traceability and sustainability make us a strategic partner for your business.

Quality and Purity in Every Batch

• Homogeneous and safe product with a 50±5% protein concentration, free from additives and chemicals.
• European origin (Spain), prioritising local raw materials.
• Marketed under strict quality control standards.

Full Sustainability and Traceability

• A process carried out without water or chemicals, reducing carbon footprint.
• Full batch-by-batch traceability to guarantee consistency and reliability.
• Technology that enhances fibre quality and functional performance.

Key Benefits for Your Plant-Based Business

Our pea protein concentrate provides clear advantages for a wide range of plant-based food applications.

Improved Nutritional Profile

• Rich in essential amino acids, low in fat and carbohydrates.
• Adds value for consumers focused on health and nutrition.

Superior Texture and Functionality

• Solubility and emulsifying capacity that optimise consistency and stability.
• Provides functionality and reliability across multiple plant-based applications.
• Some of our own plant-based solutions include this ingredient, boosting texture and industrial performance.

Specialised Technical Support

• Guidance on formulation and regulatory compliance.
• Experience solving challenges related to texture, stability and functionality in plant-based products.

According to The Green Revolution 2025, the consumption of plant proteins grew by 15% in Spain in 2024, reflecting the increasing need for reliable and functional ingredients across the industry.

Move Towards Food Innovation with Pea Protein Concentrate

At Sanygran, we support manufacturers looking to buy pea protein concentrate in bulk, offering guaranteed quality, full traceability and technical assistance to optimise every formulation. Our expertise in ingredients and plant-based solutions allows us to adapt to the needs of any food innovation project.

Working with Sanygran gives you access to:

• High-quality ingredients and finished products.
• Tailored solutions for innovative plant-based developments.
• Technical guidance to maximise performance in your product range.

Get in touch to discuss your project:
📞 +34 948 488 501 | ✉️ info@sanygran.com

At Sanygran, we help manufacturers, retailers and foodservice providers develop innovative, high-quality products in the growing plant-based food sector, making us the ideal plant-based solutions provider. Our expertise, technology and complete portfolio allow us to create products that stand out in flavour, texture and industrial performance.

Why you need a plant-based solutions manufacturer

Demand for plant-based food is growing rapidly: in Spain, the market volume increased by 15% in 2024 (The Green Revolution 2025). Developing consistent products is challenging: flavour, texture and clean labelling are common hurdles. Partnering with a specialised manufacturer helps overcome these challenges, reduce risks and optimise costs without compromising quality.

The boom in plant-based solutions

Over 30% of Spanish households purchase plant-based alternatives at least once a month (Euromonitor, 2024). This growth presents a strategic opportunity to differentiate your business with high-value plant-based solutions.

Overcoming technical challenges with an expert

Creating plant-based products comes with technical challenges: achieving the right texture, ensuring product stability, retaining moisture, and maintaining clean labelling. Sanygran provides experience in process, formulation and R&D to deliver reliable, scalable plant-based solutions, tailored to each client’s needs, from eco-friendly burgers and nuggets to tofu and hummus.

How we innovate as your plant-based solutions manufacturer

We offer complete, innovative and customised plant-based solutions, avoiding generic products. Every development meets specific requirements for flavour, texture, format and shelf life.

Ingredients for plant-based solutions that make a difference

Our portfolio includes:

• Eco-friendly products: burgers, tofu and hummus in a variety of flavours.
• Conventional products: burgers, dry and wet-textured extrusion products simulating meat or fish, coated items and spreads.

All ingredients are selected for their plant origin, sustainability and functionality, delivering texture, juiciness and stability.

Technology for perfect texture

We work with multiple technologies —wet and dry extrusion, mixing, whipping, kneading, forming and coating— to adjust structure, moisture and consistency for each project. This allows us to create stable and appealing products, from textured proteins to tofu, hummus or burgers.

Our plant-based solutions development process

At Sanygran, we follow a clear and efficient process, ensuring consistent results for every plant-based food project.

From your idea to a viable prototype

From the initial briefing to formulation and sample testing, we collaborate closely with each client to develop prototypes that meet their requirements and market expectations.

Industrial scalability and consistent quality

From pilot batches to industrial production, we maintain full process control, ensuring reproducibility, food safety and operational efficiency, optimising costs and simplifying your plant-based product line management.

More than a plant-based solutions manufacturer, your strategic partner

Working with Sanygran means having an ally beyond production:

• Flexibility and convenience as an integrated provider for retailers, brands and foodservice.
• Customised solutions tailored to each client.
• Constant innovation and fast adaptation to market trends.
• Credibility, reliability and strong client relationships.
• Flexible packaging adapted to different shelf lives and formats.

Technical and regulatory support

We assist with labelling, regulatory compliance and nutrition claims, simplifying market entry for your plant-based food products.

Flexibility for private-label plant-based solutions

We develop products under the client’s brand or fully customised solutions, adjusting formulation, texture, flavour and format to their needs.

Take the next step in plant-based food innovation

Sanygran combines experience, technology and a complete portfolio of plant-based solutions to help you create differentiated, scalable and appealing products. Contact us to discuss your plant-based food project and discover how we can support you at every stage of development.
📞 +34 948 488 501 | ✉️ info@sanygran.com

Methylcellulose is a key functional ingredient in plant-based foods, used to improve texture, juiciness and stability in plant-based products such as burgers, nuggets and vegan escalopes.

In this article, you will discover what it is, how it is obtained, its unique properties and the main uses in the plant-based industry. You will also see how Sanygran, as a manufacturer of plant-based solutions, strategically integrates its use to deliver innovative and high-quality products.

What is Methylcellulose and How is it Obtained?

Methylcellulose is a derivative of plant cellulose, processed to obtain a pure, water-soluble powder with unique functional properties, making it ideal for the plant-based industry.

Origin and Natural Manufacturing Process

It is obtained from the cellulose of plants and trees, chemically transformed through a controlled process that ensures purity, safety and consistency. This makes it a clean and reliable ingredient, suitable for all types of plant-based formulations, from burgers and nuggets to vegan escalopes.

The Unique Properties of Methylcellulose for Plant-Based Foods

Methylcellulose stands out for its functional capabilities, enabling the creation of plant-based products with exceptional texture, juiciness and stability.

How it Works as a Versatile Plant-Based Food Gelling Agent

Its most unique feature is thermoreversible gelation: it solidifies when heated and returns to liquid when cooled. This allows for structures that maintain their shape during cooking and melt attractively in the mouth, highly valued in burgers, sausages and vegan nuggets.

Why it is an Effective Thickener and Stabiliser

Methylcellulose acts as a thickener and stabiliser, helping maintain mixture uniformity and preventing syneresis (water loss). This improves consistency and extends the shelf life of sauces, fillings or prepared plant-based products.

If you want to explore other binding agents, we recommend reading our article on The Role of Binding Agents in Plant-Based Products where we explain how these ingredients transform plant-based foods.

How it Contributes to Water Retention in Your Products

Water retention is key to ensuring juiciness in plant-based products.

Methylcellulose acts as an agent that locks water within the food matrix, reducing dryness and enhancing the final sensory experience. We also apply this principle in our plant-based burger formulations to ensure cohesion and industrial performance (see Methods to Improve Cohesion in Plant-Based Burgers).

Main Uses of Methylcellulose in the Food Industry

Methylcellulose is versatile and used in multiple products: from cheeses and sauces to plant-based meats and desserts, providing texture, stability and juiciness.

How it Improves the Texture of Your Plant-Based Meat Alternatives

As suppliers of plant-based solutions, we know that methylcellulose is essential for creating a fibrous and cohesive texture, mimicking the bite and elasticity of real meat in burgers, nuggets and vegan escalopes. Its use allows the delivery of more appealing and satisfying products for consumers.

Ideal for Plant-Based and Vegan Products

It is a key solution for brands seeking realistic, gluten-free textures, enabling the development of innovative plant-based products that meet current market expectations. Its neutral sensory profile ensures the authentic taste of the final product.

Enhances Texture and Stability Without Altering Flavour

Due to its plant-based origin and allergen-free profile, methylcellulose helps maintain consistency and juiciness without interfering with flavour. This makes it an essential ally for chefs and R&D teams developing high-quality plant-based products.

Plant-based solutions that combine innovation and realistic texture

At Sanygran, we develop plant-based solutions that, in some cases, incorporate methylcellulose to achieve cohesive and stable textures. Our experience as a B2B Plant-Based Solutions manufacturer allows us to advise on when and how to use this ingredient to maximise results, always tailored to your specific needs.

If you want to optimise your formulations and discover how methylcellulose can improve your plant-based products, contact us:
📞 +34 948 488 501 | ✉️ info@sanygran.com

Finding a plant-based meat analogue supplier is not just about production capacity — it means choosing a partner who masters the technology, understands market trends, and ensures consistent quality in every batch.
In this article, you’ll discover why working with a specialised supplier like Sanygran can make all the difference in developing your plant-based products — from innovation to industrial scalability.

Why you need a specialised plant-based meat analogue supplier

In an increasingly competitive market, working with a non-specialised supplier can result in inconsistency, low quality, and launch delays.
Meat analogues require technological precision: texture, moisture retention, or thermal behaviour can vary dramatically if extrusion or protein formulation are not properly mastered.

At Sanygran, we’ve been working with dry extrusion for over 15 years, gaining in-depth knowledge of plant proteins and how they behave in food matrices.
With the addition of high-moisture extrusion (HMMA), we’ve expanded our capabilities to create fibrous, realistic textures — bringing us closer than ever to the true sensory experience of meat.

Partnering with an expert supplier not only ensures stable industrial performance and optimised costs but also provides a solid technological foundation for building your plant-based developments.
While we handle the development and production, you can focus on marketing, distribution, and commercial growth — significantly reducing your time-to-market.

Key factors when choosing your meat analogue supplier

Before deciding who to work with, it’s important to evaluate more than just price. Your choice of supplier will determine the product’s final quality, scalability, and consumer perception.

Assess their innovation and development capacity

A good supplier doesn’t just manufacture — they innovate with you.
At Sanygran, we combine our extrusion expertise with a specialised R&D team that adapts textures, sizes, and compositions depending on the final application: burgers, nuggets, bites, plant-based fillings…

We also work with a carefully selected range of natural flavourings that deliver authentic taste, essential for replicating the sensory profile of meat and enhancing consumer acceptance.

Our focus is clear: to transform technology into a competitive advantage for your brand.

The importance of quality certifications

Certifications are not just a requirement — they’re a guarantee of reliability. Make sure your supplier meets the highest standards in quality, traceability, and food safety.

At Sanygran, we ensure maximum consistency and safety at every stage of the process. All our production facilities are IFS-certified, complying with the most demanding national and European standards.

Production flexibility to meet your demand

Your supplier should be able to support your brand’s growth.
At Sanygran, we offer a scalable production structure capable of adapting to your needs — from pilot tests to full-scale industrial volumes.

Our technological versatility — with both textured vegetable protein (TVP) and high-moisture extrusion (HMMA) lines — allows us to cover the entire plant-based spectrum, adjusting format, structure, and functionality to the final application.

In addition, we have coating and moulding capabilities, enabling us to offer complete solutions — such as plant-based burgers, fillets, or nuggets — from ingredient to finished product, optimising time and logistics costs.

Our tailored meat analogue manufacturing process

Every project begins with a shared goal: to develop a product that combines sensory realism, industrial performance, and brand coherence.

At Sanygran, we work hand in hand with your technical and development teams to adapt every parameter — from ingredient selection to final format — to your specific requirements.

How do we ensure the perfect texture and flavour?

Thanks to our expertise in both dry and wet extrusion, we precisely control variables such as moisture, temperature, and pressure, allowing us to fine-tune fibre structure, elasticity, and bite according to product category.

Combined with carefully selected natural flavourings, this enhances the meaty profile and creates realistic, differentiated sensory experiences.

The result: plant-based meat analogues that stand out for their quality, stability, and ability to connect with consumers.

Take the next step — become our next success story

At Sanygran, we help manufacturers, private labels, and retailers create plant-based solutions tailored to their market and strategy.

If you’re looking for a plant-based meat analogue supplier with experience, technology, and the ability to support you throughout the process, contact us:

📞 +34 948 488 501 | ✉️ info@sanygran.com