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.