This Company Is On The Mission To Make Plant-Based Meat And Cheese Taste Better

Plant-based food technology company Motif FoodWorks is working to make plant-based food taste better and more nutritious. Many of the challenges in creating desirable plant-based meats and cheeses stem from the difficulty of replicating the look, feel and eating experience of animal products. 

Motif announced it has gained exclusive access to two technologies with the potential to transform the consumer experience with plant-based meat and cheese. These two technologies will help to achieve melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.

The Prolamin technology uses plant-based ingredients to improve the texture of plant-based cheese, allowing it to melt, bubble, and stretch like animal-derived dairy.  The Extrudable fat technology is a unique oleogel technology that replicates animal fat, allowing for more authentic fat textures, such as marbling, in plant-based meats. 

Motif's will acquire exclusive commercial rights to these technologies developed in collaboration with the University of Guelph in Ontario, and Dr. Alejandro Marangoni, founder of Coasun, Inc., and Tier I Canada Research Chair in Food, Health and Aging at Guelph. 

"Today's plant-based meat and cheese alternatives lack the pleasure associated with eating the real thing. We want to change that at Motif," said Stefan Baier, Motif's Head of Food Science. "Leveraging two exclusive technologies through our collaboration with Coasun and the University of Guelph, Motif will enable performance in plant-based foods previously unheard of—from plant-based cheese on a sandwich or pizza that actually stretches and melts to plant-based meat with marbleized fat just like a ribeye or a NY strip."

Motif FoodWorks is Boston-based food technology company working to make plant-based foods better tasting, more nutritious and so desirable that people actually crave them. Motif is pioneering a whole science approach that combines insights and technology in novel ways to get new, better answers to critical plant-based food challenges, benefiting everyone and our planet.