Wilmington, Del., February 21, 2023 - Ashland has announced the launch of Benecel? MX 100 methylcellulose, tailored to enhance production efficiency for meat alternative products on a large scale, promising consumers an elevated culinary experience. This latest addition to Ashland's Benecel? MX lineup is poised to revolutionize the nutrition industry by offering innovative solutions for plant-based protein formulations.

Ashok Kalyana, Senior Vice President and General Manager of Life Sciences at Ashland, expressed the significance of the new Benecel? MX 100 methylcellulose, stating, "Ashland’s new Benecel? MX 100 methylcellulose for plant-based protein applications offers an important step forward in the development of satisfying meat alternative products." He emphasized the company's commitment to market innovation, aiming to enhance both product quality and processing efficiency.

Designed specifically for meat alternatives and other vegetable-based products like vegan chicken and seafood, Benecel? MX 100 methylcellulose creates a gel during cooking, imparting a firm texture reminiscent of meat. Its formulation caters to the demands of large-scale, high-speed processing, ideal for meeting the production requirements of plant-based alternatives.

Jennifer Rodriguez, Senior Marketing Specialist at Ashland, highlighted the importance of texture in alternative protein products, stating, "When enjoying alternative protein products, consumers desire a similar eating experience to meat-based products, therefore, plant-based alternatives must mimic the texture of those foods." This underscores the company's dedication to meeting consumer preferences and advancing the plant-based food industry.