Pea Protein Could Replace Additive in Blended Burgers
Shoppers of beef-and-plant burgers may see a binder swap, based on a small taste panel.
Updated on Nov. 5, 2026 in Vegetarian
Israeli ingredient company Meala FoodTech has released sensory data suggesting its pea protein can replace methylcellulose as a binder in blended beef-and-plant burgers. In a blind panel of ten trained tasters, a patty made with 58% extender and 42% beef showed no statistically significant difference from an all-beef patty on beef flavor, flavor intensity, bitterness or sourness.
Why it matters
Methylcellulose, a chemically modified cellulose additive, is commonly used to help plant extenders hold together in blended meat products, so an alternative binder could matter to shoppers who want shorter ingredient lists. The data comes from a company-commissioned panel rather than an independent trial, and it reflects a broader industry push toward blended products.
This is a blind sensory panel of ten trained super-tasters run by New Sense and commissioned by Meala FoodTech. Blended patties were tested unseasoned and without buns, and the Meala-bound blend differed significantly from beef in darker browning, internal color, lower juiciness and a less fatty texture.
The players
Meala FoodTech
An Israeli ingredient company based in Haifa that develops plant protein texturizing technology for meat alternatives and blended products.
Lidl
A European discount grocery chain that reported selling blended beef and plant protein burgers in Belgium.
Albert Heijn
A Dutch supermarket chain that launched 15 blended meat and dairy products in 2025.
The details
Plant extenders do not bind well on their own, so many blended recipes add methylcellulose to hold the patty together. Meala says its proprietary texturizing process gives plant proteins binding, gelling and water-retention properties, allowing the protein to take that role. In the tested recipe, the Meala blend also produced fewer non-meat off-notes than the methylcellulose version and was the most-liked of the blended formulations.
Timeline
June 2025: Start of the period covered by Lidl's Belgian blended burger sales figures.
2024: Lidl first brought a 60/40 beef and pea protein mince to Dutch stores.
2025: Albert Heijn launched 15 blended meat and dairy products.
Health Landscape
Blended products such as Albert Heijn's 2025 range of 15 meat and dairy items and Lidl's 60/40 beef and pea protein mince show retailers moving toward lower-meat formulations. Ingredient suppliers are now competing to replace methylcellulose, a common additive, with plant-based binders.
If you eat blended burgers or meat-and-plant mixes, the ingredient list may increasingly show a plant protein binder in place of methylcellulose. Those who want to reduce additives or meat intake can check labels, though taste and texture still differ from all-beef products.
The takeaway
Blended products are becoming more common on supermarket shelves, and ingredient swaps like this one are part of how they taste closer to beef. Readers who avoid additives can look for binders on labels and discuss dietary changes with a registered dietitian if they are adjusting their protein intake.
Further reading
For more on meat-free eating and the ingredients behind it, browse our Vegetarian coverage.
