plant-based meat and seafood alternatives

who helps you produce plant-based burgers? we do

Ashland webinar: improving the texture of alternative protein applications one bite at a time


webinar date and times:

NA/LATAM: Wednesday, 26 April 2023, 11:00 a.m. EDT
EMEA: Thursday, 27 April 2023, 11:00 a.m. CET
APAC: Thursday, 27 April 2023, 11:00 a.m, Bangkok time

The growing popularity of plant-based alternatives has spurred innovation in end applications, ingredients, and textures. Consumers have come to expect a similar eating experience to meat-based products; therefore, plant-based alternatives must mimic the texture of meat-based products.  Methylcellulose is the ingredient that helps provide a meat-like texture for meat alternatives.  

Benecel™ mx 100 methylcellulose is our new product for formulating innovative meat alternative products that consumers desire. 

key learning objectives: 

During this webinar you will learn:

  • how methylcellulose can be used to provide texture and structure to alternative protein applications
  • thermal gelation properties of different grades on methylcellulose
  • about NEW benecel™ mx 100 methylcellulose, suitable for large-scale, high production of meat alternatives
  • how methylcellulose can be used for economy formulation in processed meat

presenter information: 

Carmen Driskes
Technical Manager Food & Beverage - Ashland EMEA 

Carmen Driskes is the Technical Manager Food & Beverage for Ashland EMEA.Carmen is a graduated food engineer with more than 20 years of experience in the food industry in a number of functional areas: R&D, commercial scale-up, process optimization and process trouble shooting. Carmen is Diplom Ingenieur Food Technology, FH Lippe / Lemgo Germany

Mary Jean Cash
Technical Lead for Nutrition & Nutraceuticals –Ashland North America.

Mary Jean Cash is the Technical Lead for Nutrition & Nutraceuticals –Ashland North America.  She works with customers to provide solutions to their formulation needs with Ashland ingredients.  With over 20 years of experience in the food industry, she has research and development as well as applications experience in a wide variety of prepared foods particularly in the area of hydrocolloids. Mary Jean has a BS in Food Science and Technology from Virginia Tech and MS from University of Delaware.

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