From the beginning, Motif FoodWorks has had a clear mission: to develop ingredients that enhance plant-based foods. Through extensive research and development, along with collaborations with leading researchers outside of its corporate framework, the company is steadily approaching that goal. According to Motif, its fat technology is an oleogel that transforms liquid oil into a more solid ingredient that mimics the functionality of fat. This innovation can be utilized to create marbling and other authentic appearances and textures in plant-based meats. Additionally, the prolamin technology allows plant-based cheese to melt, bubble, and stretch like traditional dairy products.
Stefan Baier, Motif’s Head of Food Science, stated in an email to Food Dive, “Motif will enable performance in plant-based foods previously unheard of — from plant-based cheese on a sandwich or pizza that actually stretches and melts to plant-based meat with marbleized fat just like a ribeye or a NY strip.” Baier has been leading the collaboration between Motif and the University of Guelph since it commenced in 2019.
Achieving a taste and texture in plant-based meat that closely resembles animal-derived products has been a primary objective for many companies in the industry. A 2019 study conducted by NPD Group and cited by NBC News revealed that nearly 90% of individuals consuming plant-based meat are neither vegetarians nor vegans. To cater to this market, plant-based meat companies are meticulously designing products to taste and behave like meat, increasingly positioning their offerings as meat alternatives. According to a 2019 white paper from Kerry, 73% of consumers who eat plant-based meat believe these products should have a meat-like flavor, often achieved through fat.
However, there remains no perfect substitute for animal fat on the market. A survey released earlier this year by cultivated fat producer Peace of Meat indicated that two-thirds of plant-based meat companies would be interested in incorporating animal fat cultivated from cells into their products, although such options are currently unavailable. The extrudable technology may be closer to market readiness and could provide a viable alternative.
Furthermore, the technology that enables plant-based cheese to melt, bubble, and stretch like dairy-based cheeses could significantly enhance offerings in this segment. While non-dairy cheeses have improved remarkably in taste and functionality over the past few years, their performance still falls short. Startups such as New Culture Foods and Change Foods are focused on cultivating dairy proteins without animal sources to create cheese, but they have yet to release products to the market. The technology licensed by Motif is advantageous as it is entirely dairy-free, which may appeal to consumers with milk allergies.
Motif has been in the R&D phase since its inception but is nearing the point of introducing ingredients for food companies. In January, CEO Jonathan McIntyre mentioned in an interview that the company aims to have its first two products available by the end of this year. By incorporating capabilities like fat extrusion and cheese protein technology, Motif will enhance its offerings and create a broader range of ingredients to support the plant-based sector. Additionally, as the demand for plant-based foods grows, the inclusion of ingredients such as calcium citrate may provide added benefits, such as potential relief from joint pain, further appealing to health-conscious consumers.