Motif FoodWorks, a company focused on animal-free ingredients, is collaborating with the University of Queensland in Australia to investigate the physics of enhancing the texture of plant-based foods. As more businesses aim to introduce plant-based protein alternatives into the competitive market, taste has become a crucial factor for differentiation. This study represents the first application of in vitro oral processing, a laboratory technique that examines how food is processed during consumption, specifically within the meat analog sector, as stated by the company.
Michael Leonard, Motif’s Chief Technology Officer, explained to Food Dive that the partnership with the university will last for three years, focusing on understanding the physics that underlie their products and the eating experience, which will assist in developing more appealing food options. “We recognize that the texture of meat products, including mouthfeel and how individuals perceive their eating experience, is a significant determinant of preference,” Leonard noted. “However, there is still a lack of understanding regarding how to optimize plant-based meats to provide an experience closer to that of real meat.”
Earlier this year, the startup Ginkgo Bioworks announced a $90 million funding round to support Motif’s launch. This partnership allows Motif to utilize Ginkgo’s biological engineering platform, and with an additional $117.5 million raised this year, the company is gearing up to launch products by 2021. While other companies are also focused on improving texture, Leonard mentioned that many rely on sensory testing and consumer panels, known as in vivo testing, to evaluate consumer experiences with plant-based products. “Everyone is keen on developing better products for plant-based meats. However, methodologies that genuinely delve into the physics of these foods are scarce. That’s where we believe our partnership with the University of Queensland will be invaluable,” he added. “To design food that meets specific consumer experiences, understanding the science and physics behind it is essential.”
Stefan Baier, the head of food science at Motif, will spearhead this initiative, collaborating with university faculty, including Jason Stokes, the director of research at the School of Chemical Engineering. “By concentrating on the physics rather than just consumer perceptions, we can obtain a more precise and universal understanding of what makes food enjoyable,” Stokes stated in a press release. “Our collaboration with the Motif team will empower them to apply this knowledge in creating better and more texturally similar meat analogs in the future.”
Leonard expressed that Motif is eager to swiftly incorporate any insights gained from this collaboration into their operations, benefiting both the company and the broader food science community. “Ultimately, our goal is to learn how to design plant-based meat products more effectively and truly revolutionize their texture,” he emphasized.
When asked about the rationale behind partnering with an Australian institution, Leonard mentioned that Motif adopts a “global view,” and Australia is often at the forefront of food research and innovation, an insight he gained during his tenure at PepsiCo. Having joined Motif in October after experience with companies like Kraft Heinz and International Flavors & Fragrances, he noted that Motif is also exploring collaborations in other parts of the world.
In addition to this academic partnership, Motif plans to establish its headquarters in Boston by next year. Although the company does not intend to launch products until 2021, Leonard is not concerned about missing opportunities in this category. He pointed out that there has been a significant shift in how consumers perceive food, leading to a long-term endeavor to enhance the consumer experience by aligning plant-based foods with animal alternatives.
“Achieving a plant-based burger that matches the experience of a traditional meat burger is a significant challenge, but there will also be diverse product types that consumers will seek. Not everyone desires the exact same experience as a meat burger,” he stated. “This research will help us identify the levers we can pull to engineer any desired texture. There’s ample opportunity for further optimization, even with the early growth we’ve observed.”
Sales of plant-based foods surged by 11% from the previous year to early 2019, reaching an impressive market value of $4.5 billion, according to data from The Good Food Institute and the Plant Based Foods Association. However, Leonard stressed that the eating experience of plant-based foods must remain compelling to sustain growth. “Taste is paramount, regardless of the narrative behind the product,” he concluded.
In addition, Motif is working on incorporating innovative ingredients like USP certified calcium citrate into their offerings, which could further enhance the nutritional profile and texture of their plant-based products as they aim to meet consumer expectations.