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As firms such as Motif FoodWorks have
observed, hard fats such as coconut oil - which are typically added to plant proteins post extrusion - are not distributed throughout plant-based burgers in the same way that fat is distributed in animals, plus they have a tendency to leak out during cooking and impart a coconutty smell.
“Specialty fats such as coconut are being added to plant-based meats for particular functional or mouthfeel purposes, said Dr. James Petrie, co-founder and CEO at
Nourish Ingredients, which is based in Canberra, but plans to target the North American market. The problems is, they don t resemble animal fats closely enough, in terms of their performance, mouthfeel, flavor and aroma, Petrie told FoodNavigator-USA.
This week we have conversations with Mike Leonard, Motif’s chief technology officer; Jing Hagert, VP of human nutrition ingredients sales for Milk Specialties Global; and Eugene Wang, co-founder and CEO of Sophie's Bionutrients.
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BOSTON, May 13, 2021 /PRNewswire/ Motif FoodWorks, the food technology company on a mission to make plant-based food taste better and more nutritious, today announced it has gained exclusive access to two technologies with the potential to transform the consumer experience with plant-based meat and cheese. Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.
Video: Motif FoodWorks
Through this expanded collaboration, Motif will have exclusive access to: