Texture and chew

Hi Everyone,

I am trying to develop a vegan meatball however the meatballs are too soft. can anybody suggest as to what will give the meatball a good texture and chew. Also, I am having trouble in activating the methylcellulose. The meatballs seem to be softer and doesn’t have the bite that could mimic meat.

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Please tell us more about your recipe and production process.

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You need to expand your understanding about vegetable proteins how it can be used to mimic animal.protein functionsal.performance…Its not a trial and error work but carefully planned product development backed by solid science…