Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 20%. Where a rigid gel is required the pectic substance is preferably reacted with a di- or tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate or a natural pectin source, for example citrus peel, in which the pectic substance has the required low level of esterification, for example by enzymatic or chemical treatment of the natural material. Food products employing the thickener or gelling agent of this invention include canned meat products containing meat or meat by-product pieces in a gel or thickened gravy formed by the pectic substance, meat loaf and similar products in which the gel forms a rigid binder for the meaty material, formed products such as sausage or simulated meat pieces based on vegetable proteins, and semi-moist products based on comminuted meaty materials in which the pectic substance provides a coherent elastic texture.