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

In this article, you will discover what psyllium is, how it works from a technical perspective, and why it is a strategic ingredient for manufacturers of plant-based foods. We will explore its botanical origin, functional behaviour, and key applications in innovative formulations, highlighting how it can improve texture, juiciness and clean labelling.

What Is Psyllium and Why Is It Essential for Your Food Business?

Psyllium, essentially the fibre derived from Plantago ovata, is a natural, primarily soluble fibre renowned for its ability to form gels and retain high amounts of water (Kassa et al., 2024).

From a food industry perspective, psyllium plays a functional and technological role in plant-based products because it:

• Provides structure and cohesion in gluten-free formulations.
• Functions as a stabiliser or gelling agent in complex matrices.
• Serves as an ingredient with a clean-label profile, meeting consumer demand for transparency (Noguerol et al., 2022).

From Plant Origin to Your Key Ingredient

The Plantago ovata plant is mainly cultivated in India and Iran, and the industrially relevant part is the seed husk, which is processed to obtain high-quality psyllium (Strkalj et al., 2025). This processing involves cleaning, husk separation, drying, and milling, ensuring the functional properties required for food applications (Qureshi et al., 2015).

Psyllium Seeds: Natural Origin and Industrial Applications

Psyllium seeds constitute a premium raw material, subject to industrial quality standards in purity, particle size, and moisture content (Katke et al., 2020), guaranteeing traceability, consistency, and reliability in production.

Psyllium Fibre: Your Ally for Gluten-Free Textures

In gluten-free formulations, the technical distinction is important: the psyllium husk is the purest, most concentrated form, while psyllium fibre is typically the milled husk or combined with other ingredients (Noguerol et al., 2022). Thanks to its water-retention and gelling capacity, it can effectively replace gluten, maintaining sponginess, elasticity, and reducing costs in industrial doughs.

Applications of Psyllium in Your Plant-Based Products

Psyllium is a technological tool that solves common challenges in plant-based manufacturing: lack of structure, moisture loss, and insufficient texture (Geremew et al., 2024).

Achieve the Perfect Texture

Thanks to its role as an emulsifier, stabiliser, and fat replacer, psyllium enhances juiciness, mouthfeel, and product stability, a critical factor when working with low-cohesion plant matrices (Noguerol et al., 2022).

Thickens and Gels for Clean Labelling

Psyllium’s gelling power is superior to other ingredients such as chia or flax. It allows the reduction or elimination of additives like xanthan gum or modified starches, supporting a cleaner and more appealing label for discerning consumers (PMC, 2021).

Replaces Gluten and Improves Doughs

In specific formulations such as plant-based burgers or sausages, psyllium provides elasticity and consistency, recreating the cohesion normally provided by gluten. This is a key advance for the plant-based industry, enabling products with cohesive texture and pleasing sensory quality (Katke et al., 2020; Noguerol et al., 2022).

In this related article, you can find detailed information about the methods to improve cohesion in vegetable burgers.

Psyllium: Your Key to Success

Psyllium is a comprehensive solution that provides texture, cohesion, and opportunities for clean labelling, helping you innovate and stand out in the plant-based market.

If you want to optimise your formulations and understand when and how to use psyllium effectively, contact Sanygran: +34 948 488 501 | info@sanygran.com

The tofu market is experiencing unprecedented growth, expected to reach USD 7 billion by 2033, with an annual growth rate of 10.8%.

This surge reflects a global trend towards healthier, more sustainable, and protein-rich diets, where organic tofu is gaining prominence due to its versatility and nutritional value.

In this context, understanding organic tofu certifications is essential for any company aiming to position itself in the plant-based segment with guarantees of quality, traceability, and consumer trust.

Why You Need Organic Certifications for Your Organic Tofu

Organic certifications are much more than a label on the packaging: they represent a commitment to food safety, sustainability, and transparency.

For manufacturers and retailers looking to launch or expand their plant-based portfolio, certified tofu ensures:

• Compliance with European organic production regulations
• Access to distribution channels requiring audited and traceable products
• Consumer trust and brand reputation

At Sanygran, as a certified organic tofu manufacturer, we implement rigorous quality processes and use non-GMO organic soybeans, aligned with current demand for sustainable and OGM-free products.Our range includes:

• Natural tofu
• Smoked tofu
• Flavoured tofu such as curry, apple, escalivada, fine herbs, or green olives

These products are designed to meet the expectations of increasingly discerning consumers and to integrate seamlessly into private label brands or retail chains.

Key Certifications in Europe

These certifications ensure that tofu meets European and global organic standards, providing value for both manufacturers and distributing brands.

European Organic Certification (EU Organic)

The EU leaf logo is the official organic label of the European Union. It guarantees that the product is made without:

• Synthetic pesticides
• Genetically modified organisms (GMOs)
• Unauthorised additives

Additionally, it requires that raw materials come from certified organic farms and that labelling is transparent and verifiable.

At Sanygran, all our organic tofus carry the EU Organic certification, ensuring a high-quality product and environmental commitment.

Spanish Organic Certification (CAAE / CCPAE)

The CAAE is one of the most recognised certification bodies in Spain and a reference for plant-based organic products.

It supervises that tofu complies with European regulations, ensuring full traceability and absence of prohibited chemicals or additives.

Our organic tofus are certified with CCPAE (Consell Català de la Producció Agrària Ecològica), the reference body controlling and certifying organic production in Catalonia.

Soil Association and Other International Certifications

For manufacturers aiming to expand beyond Europe, certifications such as Soil Association (UK) or USDA Organic (USA) provide a passport to export.

These international certifications strengthen the credibility of organic tofu in markets where transparency and sustainability are decisive for consumers.

Benefits of Certifying Your Organic Tofu

Organic certification not only ensures legal compliance, but also adds competitive and commercial value to your product.

Access to New Markets

These labels facilitate:

• Entry into major retail chains and distribution networks
• Participation in exports and public tenders
• Compliance with regulatory requirements in each country

Consumer Trust and Reputation

Certified organic tofu is associated with:

• Healthy eating
• Environmental responsibility
• Clean, non-GMO labels

Here you have everything you need to know about the benefits and varieties of tofu. This drives purchase decisions and aligns with consumers increasingly seeking organic products.

Competitive Advantage

In a growing market, organic certifications act as a differentiator. Offering certified tofu:

• Reinforces credibility with partners and distributors
• Communicates tangible sustainability and quality attributes
• Positions your brand as reliable and modern in the plant-based market

Practical Steps to Certify Your Organic Tofu

The organic certification process typically includes several stages to ensure regulatory compliance:

1. Initial evaluation: review of raw materials and suppliers
2. Document audit: control of processes and traceability
3. Implementation of improvements: adjustments to meet standards
4. Certification and monitoring: certificate issuance and periodic audits

Looking for a Certified Organic Tofu Manufacturer?

At Alimentos Sanygran, we produce certified organic tofu with EU Organic and CCPAE, offering retailers and brands the opportunity to develop their own organic tofu line with full regulatory guarantees.

Thanks to our industrial capacity and formulation expertise, we adapt each project to the client’s needs, from product design to final packaging.

As the market evolves towards innovative, non-GMO flavoured tofu, our catalogue includes offerings aligned with these trends.

Contact us and discover how Sanygran can help you create organic products that resonate with today’s conscious consumer:
📞 +34 948 488 501 | ✉️ info@sanygran.com

If you are looking for a vegan tuna supplier capable of delivering authentic textures and flavours, this article explains how our product can seamlessly integrate into your portfolio, offering culinary versatility and added value to your business. As manufacturers, we can adapt recipes, formats, and presentations to meet your retail, horeca, or private label requirements.

Discover Why Your Business Needs Vegan Tuna

The plant-based product category is rapidly growing across Spain and Europe. Vegan tuna meets the rising demand for sustainable, allergen-free alternatives, without mercury, while offering exceptional culinary versatility.
Incorporating this product allows restaurants, distributors, and brands to create appealing and healthy dishes that resonate with conscious consumers seeking new culinary experiences.

The plant-based fish market was valued at over USD 800 million in 2022 and is expected to grow at a 5.5% CAGR between 2023 and 2032, driven by the demand for sustainable and healthy alternatives to conventional fish products. (Global Market Insights Inc.)

Benefits Compared to Traditional Tuna

Vegan tuna not only replicates the texture and flavour of traditional fish but also addresses several key challenges:

Sustainability and Lower Environmental Impact

Producing plant-based tuna significantly reduces pressure on oceans and emissions associated with industrial fishing. Each ton of vegan tuna helps preserve marine ecosystems while ensuring a stable and predictable supply, giving your brand environmental consistency.

According to the FAO, nearly 35% of global fish populations are overexploited. Choosing plant-based alternatives is both a market decision and an environmentally responsible choice.

Enhanced Safety and Traceability

By eliminating risks associated with traditional tuna, such as heavy metals or parasites like anisakis, your brand offers a safe and reliable product. Full traceability ensures transparency throughout the production chain, reinforcing customer and consumer trust.

Nutrition and Culinary Versatility

Vegan tuna provides high-quality plant proteins and fibre, and its juicy, fibrous texture makes it perfect for salads, empanada or sandwich fillings, vegan spreads, and other culinary applications. This allows restaurants and brands to create innovative dishes that stand out in a competitive market.

Success Stories with Vegan Tuna

Restaurants and Foodservice

Restaurants, fast-food chains, and catering services have successfully incorporated vegan tuna into salads, poke bowls, sandwiches, and tapas. Its ease of use in the kitchen and positive consumer reception make it a practical and profitable solution.

Retail Brands and Private Label

Supermarkets and distributors have launched their own ranges of canned or prepared vegan tuna products. This innovative item allows brands to grow in the retail channel while attracting conscious consumers seeking sustainable and nutritious alternatives.

How We Support You as a Vegan Tuna Supplier

Innovation in Textures and Flavours

Our technology and R&D enable us to replicate the authentic look, juiciness, and flavour of real tuna. The irregular strands of our soy-based extruded product provide firmness, fibrous texture, and authentic appearance, resulting in dishes that appeal to discerning consumers.

Scalable Production for Your Brand

As manufacturers, we can customise recipes, formats, and sizes to suit your retail, horeca, or private label needs. This allows for large-scale production without compromising taste, texture, or quality, ensuring every batch meets your client standards.

Get in Touch with Your Vegan Tuna Supplier in Spain

If you are looking for a reliable, flexible, and industrially experienced vegan tuna supplier, discover how our solutions can help you expand your plant-based finished products range with high-quality products ready to scale.

Contact Sanygran today and take the next step in your sustainable food strategy. + 34 948 488 501 | info@sanygran.com

If you are looking for a supplier of plant-based seafood alternatives that allows you to expand your plant-based offering with products featuring authentic texture and flavour, this article will show you how our solutions can be integrated into your portfolio. As manufacturers, we can adapt recipes, formats, and presentations to your retail, horeca, or private label needs, ensuring consistency and versatility in every batch.

Discover how to reinvent seafood with plant-based alternatives

The consumption of plant-based alternatives to fish and seafood is increasing globally, driven by consumers seeking sustainable options without compromising on the gastronomic experience. Including plant-based fish and seafood alternatives in your offering allows restaurants, distributors, and brands to differentiate themselves with innovative products that connect with conscious consumers curious to try new culinary experiences.

What are plant-based fish and seafood alternatives?

Plant-based fish and seafood alternatives are products made from alternative proteins, designed to replicate the flavour and texture of traditional fish or seafood. These proteins can come from different sources—plant-based, fungal, or even insect-based—depending on the formulation and target market.
At Sanygran, all our developments are based on 100% plant proteins, produced via wet extrusion to achieve juicy textures very close to the original product.

Advantages of choosing plant-based seafood proteins

• Environmental sustainability: reducing intensive fishing and preserving marine ecosystems.
• High-quality proteins: nutritious alternatives suitable for vegan diets.
• Allergen reduction: free from mercury and anisakis, safe and reliable.
• Consumer trend: customers value conscious, healthy, and versatile options.

Benefits of choosing our plant-based seafood alternatives

By choosing us as your plant-based seafood supplier, your business gains commercial and technical advantages: premium, scalable, and innovative products, with industrial support that facilitates integration into your offering.

Realistic textures and authentic flavours

Our products replicate the appearance, texture, and flavour of seafood. Our current range includes:

• Vegan salmon spread: creamy with an intense flavour, ideal for snacks, tapas, or starters.
• Vegan surimi-style spread: smooth and versatile, perfect for fillings or canapés.
• Plant-based tuna flakes: fibrous and firm texture, ideal for salads or cold preparations.

As specialised manufacturers, we can also develop bespoke formulas and formats to meet each client’s requirements, ensuring consistent, high-quality results in every project.

Innovation for your plant-based product line

Plant-based fish and seafood alternatives can also be used in:

• Vegan sushi and poke bowls
• Battered and breaded products
• Plant-based canned goods
• Other foodservice preparations

This enables each brand to expand and diversify its offering, providing innovative and attractive dishes for consumers.

Why trust a specialised plant-based seafood supplier like us?

Choosing a manufacturer with expertise in plant-based fish and seafood guarantees know-how, innovation, and commitment to quality.

Quality control in every ingredient

Our production centres are IFS-certified (International Featured Standards), one of the most recognised standards worldwide for food safety and quality.
This certification ensures that every stage of production—from raw material selection to final packaging—meets the strictest requirements for traceability, hygiene, and process control.

Custom development for your brand

We offer personalised co-development, from R&D to pilot tests and industrial scaling, adapting to the specific needs of retail, horeca, and private label.

Market trends in plant-based fish and seafood

In 2024, the global plant-based seafood market was valued at USD 600.4 million and is projected to grow at a CAGR of 8.6% until 2030 (Grand View Research).

This growth is driven by conscious consumers seeking to reduce their environmental impact without compromising the gastronomic experience.

Growing demand for sustainable alternatives

The global market for plant-based seafood is expected to reach USD 972.2 million by 2030, with steady growth driven by innovation and consumer acceptance. Consumers are increasingly interested in plant-based fish and seafood, motivated by environmental, ethical, and health concerns.

Opportunities to differentiate your offering

Including plant-based fish and seafood alternatives allows your brand to stand out from the competition, retain customers, and attract new consumers interested in innovative plant-based solutions.

Take the next step with your trusted plant-based seafood supplier

If you are looking for a reliable, flexible, and experienced plant-based seafood supplier in Spain, discover how our solutions can help you expand your plant-based range with high-quality, scalable products.

Contact Sanygran and take the next step in your sustainable food strategy.
+34 948 488 501 | info@sanygran.com

To ensure your perishable plant-based products reach the end customer with freshness, texture, and flavour intact, it is essential to understand how to manage the cold chain for perishable plant-based products. At Sanygran, as manufacturers of plant-based solutions, we implement processes that maintain product quality from production to point of sale, protecting your investment and helping you consistently deliver products your clients expect.

Why Proper Cold Chain Management is Essential for Plant-Based Products

Maintaining a reliable cold chain is critical for plant-based products. Temperature fluctuations or prolonged exposure to unsuitable conditions can compromise quality, shorten shelf life, and increase the risk of customer dissatisfaction. Effective cold chain management for plant-based solutions ensures products retain their freshness, texture, and flavour, reducing losses and safeguarding your brand reputation.

How Temperature Impacts Shelf Life

Excess heat accelerates the degradation of plant-based proteins and fresh vegetables, while extreme cold can affect texture and appearance. Keeping perishable plant-based products at consistent, appropriate temperatures preserves freshness, taste, and overall product quality until they reach the consumer.

Risks to Your Products

Key risks to consider include:

• Oxidation of plant-based proteins, which can alter texture and colour.
• Bacterial growth in high-humidity conditions.
• Accelerated spoilage caused by temperature fluctuations during storage or transport.

Understanding these risks allows manufacturers to design processes and choose packaging that prolongs freshness and quality for every batch.

Steps to Correctly Store Perishable Plant-Based Products

Proper storage in cold conditions is vital for extending the shelf life of the products we manufacture:

• Cold room zoning: separate items based on temperature sensitivity.
• Stock rotation (FIFO): older products are used or shipped first.
• Continuous monitoring: log temperatures and humidity to catch deviations quickly.

Recommended Temperatures for Different Plant-Based Products (Industry Guidelines)

• Plant-based burgers and cooked legumes: 0–4 °C
• Plant-based dairy and fresh tofu: 2–4 °C
• Fresh vegetables and ready-to-cook mixes: 0–2 °C

The Role of Packaging in Cold Chain Efficiency

Appropriate packaging safeguards against humidity, odours, and temperature fluctuations. Using high-quality barrier materials and reliable seals helps maintain the freshness, texture, and flavour of your plant-based products, ensuring they reach the end customer in optimal condition.

Common Cold Chain Mistakes and How to Avoid Them

Frequent errors that can compromise perishable plant-based products include:

• Leaving cold rooms open too long or too often.
• Storing products with different temperature needs in the same zone.
• Neglecting maintenance of refrigeration units or temperature sensors.

Clear protocols and continuous monitoring help manufacturers maintain the integrity of each batch.

Deliver Consistent Quality with Plant-Based Products

At Sanygran, we produce plant-based solutions ready for commercialisation, including burgers, hummus, tofu, and meat and fish alternatives, as well as ready-to-eat items. With our rigorous production processes and quality control, you can confidently offer perishable plant-based products that retain freshness, texture, and flavour until they reach the end customer.

Contact us to discover how our range of products and manufacturing expertise can help you offer attractive, reliable, and high-quality plant-based options in retail, horeca, or foodservice.

What keeps a plant-based burger from falling apart? Or helps vegan croquettes hold their shape after frying?

The answer often lies in binding agents. In this article, we explain what they are, why they’re essential in plant-based food, and how we work with them as manufacturers to ensure structure, juiciness and consistency in the final product.

What Are Binding Agents and Why Do Plant-Based Products Need Them?

Binding agents help maintain product shape, improve texture, and keep ingredients together during cooking, processing or consumption — especially in the absence of animal protein.

Without them, plant-based products may:

• Break apart easily
• Lose moisture
• Feel dry or grainy in the mouth

Why Texture Matters in Plant-Based Protein Manufacturing

Plant proteins like soy, pea or lentil lack the natural cohesiveness of animal proteins. That’s why we, as manufacturers, work with functional binding systems to ensure the right texture and mouthfeel in every product — from burgers to croquettes.

How Binding Agents Help Us Create Better Plant-Based Foods

Retaining Moisture and Fat

Helps preserve juiciness and prevents the product from drying out after cooking.

Maintaining Shape and Stability

Ensures the product holds its shape during industrial processing, packaging and cooking.

Improving Mouthfeel

Contributes to a better bite and more meat-like texture in plant-based alternatives.

How Sanygran Works With Binding Agents in Product Development

We don’t supply binding agents — we develop and manufacture plant-based products that include them as part of the formulation.

In every development project, we take into account:

• The protein source
• The production method
• The final format and expected consumer experience

Examples from our manufacturing process:

• For gluten-free options: we avoid certain starches and work with alternatives that ensure cohesion
• For vegetable-rich formulations (e.g. spinach or aubergine): we use systems that help keep everything together

Choosing the Right Binding System for Each Plant-Based Recipe

Our R&D team tailors each formula based on client needs and protein type:

• For legume- and vegetable-based mixes: we use neutral-flavour agents that boost cohesion
• For delicate products like tofu or hummus with toppings: we use gentle solutions that respect texture and structure

Clean Label Trends in Plant-Based Food Manufacturing

According to a study by Innova Market Insights (2023), two out of three consumers say that clean labels influence their purchasing decisions. As a result, more and more brands are looking to remove complex or hard-to-understand additives from their labelling. Many current solutions therefore focus on:

• Naturally modified starches
• Functional plant fibres
• Proteins that act as clean-label binders

We help develop products that meet these expectations without compromising performance.

Looking for a Plant-Based Manufacturer?

At Sanygran, we develop and manufacture a wide range of plant-based products, including:
Vegetable burgers
Breaded snacks: vegan Nuggets, croquettes…
Hummus
Tofu
Meat alternatives and more
Always with solutions that guarantee structure, juiciness and texture.
If you’re looking for a trusted plant-based food manufacturer, we’d love to hear from you. 📩 info@sanygran.com

Meat alternatives are no longer just for vegetarians. Today, they represent a real opportunity to innovate your portfolio and meet the needs of clients seeking healthier, more sustainable, and creative options. This article explores the most relevant foods to replace meat, their benefits, and how to integrate them into your offer.

Meat-Free Diet: What Plant-Based Alternatives Are and Why They Matter

Plant-based meat alternatives are products designed to replicate the flavour, texture, and nutritional value of meat. They are trending in retail, hospitality, and for brands looking to differentiate with a competitive plant-based range. Understanding what to eat to replace meat is becoming essential for consumers who want sustainable and healthy options.

Key Benefits for Your Business:

• Health and growing demand: lower in saturated fat and cholesterol, high in protein.
• Sustainability: production generates up to 70% less CO₂ emissions and uses less water than red meat (FAO, 2021).
• Profitability and differentiation: perfect as meals to replace meat in new product launches or premium lines.
• Clean label: made with recognisable ingredients and reliable processes.

Top 5 Meat Alternatives to Expand Your Catalogue

Legumes: The Most Versatile Protein Base

Chickpeas, lentils, and peas are foods that replace meat, nutritious and cost-effective. At Sanygran, we transform them into plant-based burgers adaptable to multiple channels and formats. They are a meal to replace meat that combines flavour, texture, and functionality.

Tofu and Tempeh: Versatile and Nutritious

Our tofu, available in flavours like smoked, fine herbs, escalivada, curry, or apple with green olives, absorbs marinades and spices easily, making it a tasty, versatile ingredient for any recipe.

Tempeh, firmer in texture, is ideal for stews and stir-fries. Both are meals to substitute meat that integrate smoothly into vegetarian menus, offering healthy and attractive alternatives.

Seitan: Meat-Like Texture

Known as “wheat meat,” seitan provides a vegetarian meal to replace meat with a firm, chewy texture, perfect for skewers, stews, or dishes requiring meat-like consistency.

Nuts and Premium Combinations

Almonds, walnuts, and seeds add protein, healthy fats, and vitamin E. For example, our Vistteca with spinach, gorgonzola cheese, and walnuts differentiates your plant-based offer, providing foods to replace meat with a gourmet touch.

Soy and Extrusion for Meat Analogues

Beyond tofu, soy allows the production of plant-based bites via extrusion. At Sanygran, we manufacture meat substitutes ready to integrate into menus, product catalogues, or plant-based lines without major industrial investment. They are the ideal solution for those seeking how to replace meat sustainably and profitably.

Reducing or Eliminating Meat: Opportunities in the Plant-Based Market

More and more consumers are choosing to reduce or remove meat from their diet. This trend creates opportunities to innovate and retain customers with an appealing and sustainable offer. Plant-based solutions not only replace meat, but also allow the launch of high-value products aligned with current consumption trends and answering the question what to eat to replace meat.

Why Choose an Industrial Partner for Your Meat Alternatives Line

Launching a range of meat and substitutes requires technical expertise and infrastructure. As specialised manufacturers, at Sanygran we:

• Internalise the full process: ingredient selection, recipe development, production, packaging, and logistics.
• Provide complete plant-based solutions: from organic hummus and tofu to meat and fish analogues, burgers, breaded products, and ready-to-eat items.
• Adapt to different channels: retail, horeca, and foodservice.
• Ensure consistency: in texture, flavour, and clean labelling.

Meat substitutes are a strategic category to diversify your offer and attract new consumers. At Sanygran, we help you create plant-based solutions that strengthen your brand and provide guidance on what meals to substitute meat with in your portfolio.

Ready to launch or expand your plant-based products range? Contact Sanygran and discover how to turn these trends into real business opportunities: +34 948 488 501 | info@sanygran.com