Bioeconomy
Teesside University's National Horizons Centre (NHC) collaborated with Myco Foods Ltd. to develop a natural alternative to Methylcellulose (MX) in their plant-based meat substitute, Hooba®. The project aims to meet consumer demand for healthier, sustainable, and less processed food products, while reducing costs and improving the product’s taste and texture.
Myco Foods Ltd. faces the challenge of aligning their products with the growing consumer demand for natural ingredients while addressing a decline in sales within the plant-based food industry. Hooba®, their flagship meat replacement product, currently uses MX, a processed binding agent. Although there are no significant issues with MX, consumers are increasingly avoiding ultra-processed ingredients. The challenge was to eliminate MX from the Hooba® formulation and replace it with a natural alternative without compromising the product's texture, taste, or cost-efficiency.
Myco Foods Ltd. partnered with Teesside University to access expertise and advanced food science laboratories at the NHC. The team evaluated Hooba®'s texture and tested multiple natural alternatives to MX. Through a series of trials, they developed and refined several new formulations of Hooba® that maintain the original product’s texture and taste while utilising natural ingredients. Sensory evaluations confirmed that the new recipes met key consumer expectations for taste and texture, leading to the successful development of Hooba 4.0.
The project resulted in three viable, natural alternatives to MX, enhancing Hooba®’s appeal to health-conscious consumers. By eliminating ultra-processed ingredients, Myco Foods Ltd. expects a significant increase in sales, with the potential to grow their turnover by £500,000 to £1,000,000 per year. This innovation positions the company to meet evolving market demands, opens opportunities for new product lines, and solidifies Myco Foods’ standing as a leader in sustainable food solutions. Additionally, this transition supports their goal of reducing costs and boosting profitability during the cost-of-living crisis.
