Motif FoodWorks: High-impact ingredients that could dramatically improve plant-based meat, dairy
Boston-based synthetic biology specialist Motif FoodWorks is developing ‘high-impact’ proteins that could be added to plant- based meat and dairy formulations in small quantities but make a significant difference to the eating experience.
It’s also “trying to understand how structured fat systems could improve the juiciness, texture, and cooking performance of plant-based meats… we’re looking at novel processing techniques to create structured emulsions and pastes that can serve as a saturated fat replacement in plant-based meat, playing a similar role that coconut fat does today," says CTO Dr Mike Leonard.
