Ready-to-eat meals
- Replace vegetable fat in bouillon cubes
- Reduce splashing in microwave, heat stability
Your trusted partner in the development of healthier foods
At IFF Food Solutions, we provide unique ingredients that help you design healthier foods and improve texture, structure and physical stability. Discover how our renewable cellulosic ingredients —METHOCEL™, WELLENCE™ and ETHOCEL™— can help you improve both the health profile and the eating qualities of your food products.
Healthier foods made possible with WELLENCE™, METHOCEL™ and ETHOCEL™
WELLENCE™ and METHOCEL™ are our water-soluble food ingredients. Produced in our state-of-the-art facilities in the USA and Germany, METHOCEL™ is particularly notable for its thermoreversible gelation properties, allowing it to form a gel when heated and revert to a liquid state upon cooling. This innovative feature provides precise control over texture and stability, making it ideal for developing consistent, high-quality products.
WELLENCE™ and METHOCEL™ are also versatile renewable food ingredients. They help support creativity in food design. From gluten free baked goods to plant-based meat alternatives, and reduced-fat fried foods, METHOCEL™ and WELLENCE™ are considered formulation standards in the food industry.
ETHOCEL™ is our oil-soluble ingredient. This unique feature allows the thickening and texturing of oils. ETHOCEL™ allows the reduction of saturated fats in a wide range of products, from processed meats to baked goods.
Discover how WELLENCE™, METHOCEL™ and ETHOCEL™ can enable healthier foods!
Gluten free baked goods
With a growing population who suffer from gluten intolerance, or Celiac disease, gluten-free goods are now common food choices in food service and supermarkets. For over two decades, our WELLENCE™ and METHOCEL™ ingredients have been the formulation standard for gluten-free products.
WELLENCE™ and METHOCEL™ can substantially improve gluten-free bread and other gluten-free baked goods eating qualities:
- Provides viscosity to dough to improve firmness, stability and ease of processing
- Thermal gelation stabilizes bread volume and texture
- Uniform crumb and softer baked texture
Plant-based meat alternatives
Many health-conscious consumers are turning to plant-based meat alternatives. In the last decade, as plant-based meat alternatives took off in the processed foods market, WELLENCE™ and METHOCEL™ have become the premium brands to formulate plant-based meat alternatives:
- Provide gelation and binding, through processing, thawing and cooking
- Superior meat-like texture and juicy mouthfeel
- Stabilization and fat replacement in emulsified products
- Helps reduce oil content, or eliminate saturated fats and cholesterol
Fried foods and snacks
Delicious fried foods are often associated with a high-calorie diet. WELLENCE™ and METHOCEL™ can reduce oil pick-up during frying, and provide a significant reduction in caloric content, without compromising taste, texture and eating qualities.
- Enable reduced oil pick-up in fried foods
- Maintain good taste, texture and eating qualities
- Forms a thermal gel during frying, reducing the amount of oil absorbed by the product.
- Helps retain the crispiness and texture of fried foods.
- Enhances the nutritional profile of foods by reducing their fat content
Baked goods
Many baked foods use saturated fats and butter. Healthier products can be obtained by reducing the fat content or changing the type of fat. ETHOCEL™ can structure oils and create oil gels that can substitute butter and other hard fats using soybean, canola and other types of vegetable oils. ETHOCEL™ is a unique ingredient:
- Substitute butter, fat, and margarine in puff pastry, danishes, and other pastry products.
Other applications of our products include:
Processed meats
- Protein extension and cost reduction
- Improved stability in emulsified products
Plant-based spreads
- Replace hydrogenated fats in plant-based spreads
- Replace animal fat in cold cut applications
- Replace dairy fat in vegan dairy products
Confectionery
- Fully or partially replace palm fat in chocolate spread and filings
Dairy alternatives
- Stabilization and emulsification
- Foam stabilization in non-dairy whipped creams
- Improve mouthfeel and texture
Tell me more or Contact us to learn more
Explore some of our cellulose ingredients
Product | Application benefits |
|---|---|
METHOCEL™ E4M | Forms a thermal gel when heated, creating a barrier that minimizes the amount of oil absorbed during frying. This results in lower-fat, healthier fried foods without compromising on taste and texture. |
WELLENCE™ Gluten Free | A standard ingredient in gluten-free baked goods. Excellent texture and moisture retention. |
WELLENCE™ Smart Fry | Perfect for reducing fat content in food products without compromising on taste or texture. |
WELLENCE™ VegEForm183 | Designed for plant-based meat alternatives, WELLENCE™ VeggieForm183 enhances texture and binding, delivering a meat-like experience. |
METHOCEL™ A4C | Great for sauces and dressings, offering superior viscosity and emulsion stability. Helps to prevent boil-out. |
Partner with IFF’s Food Solutions team
Ready to create your next high-performance drug product? We can support you along your drug development journey. Connect with one of our experts today to learn how we can help to unlock the potential of your pharmaceutical formulation with ease, speed and effectiveness.
