Motif FoodWorks gets access to plant-based meat and cheese t

Motif FoodWorks gets access to plant-based meat and cheese texture enhancers


Dive Brief:
Motif FoodWorks has received exclusive access to two technologies to improve plant-based food. One is an extrudable fat technology that can create more authentic fat textures in plant-based meat, and the other is a prolamin technology using plant-based ingredients to improve the texture of plant-based cheese.
These technologies came to Motif through its ongoing partnership with Canada's University of Guelph and tech company Coasun's founder Alejandro Marangoni, who is a research chair at the university. Motif has acquired the fat technology from Coasun and is licensing the prolamin technology from the university.
Plant-based foods are often at a competitive disadvantage because they don't behave like their animal-based equivalents. Some of the conventional ingredient solutions to bridge this gap are high in saturated fats and not healthy.

Related Keywords

Alejandro Marangoni , Jonathan Mcintyre , Stefan Baier , Canada University Of Guelph , University Of Guelph , Dive Brief , Motif Foodwork , Food Science Stefan Baier , New Culture Foods , Change Foods , ஜொனாதன் முசந்த்ிரே , ஸ்டீபன் பையர் , கனடா பல்கலைக்கழகம் ஆஃப் க்ல்ஃப் , பல்கலைக்கழகம் ஆஃப் க்ல்ஃப் , டைவ் சுருக்கமான , புதியது கலாச்சாரம் உணவுகள் , மாற்றம் உணவுகள் ,

© 2025 Vimarsana