Motif FoodWorks has long anticipated the launch of its Hemami ingredient, which is among the first products it aimed to introduce to the market. This week’s announcement, along with the FDA’s designation of Hemami as generally recognized as safe, indicates that the ingredient is now ready for widespread use. Since Hemami alters the color of foods, a color additive petition for it is currently pending with the FDA, the company noted. The ingredient is a myoglobin protein derived from fermenting yeast. Mike Leonard, Motif’s chief technology officer and senior vice president of research and development, explained to Food Navigator that Hemami is a distinct protein, unlike the soy leghemoglobin that Impossible Foods promotes as its key to creating meat-like plant-based products.
This summer, Hemami was trialed at Coolgreens, a small restaurant chain in Texas. In a Q&A on Motif’s corporate blog, Coolgreens President and COO Todd Madlener mentioned that many customers who sampled the plant-based burgers featuring Motif’s ingredients—referred to as “Feel Good Sandwiches”—were convinced they were eating real meat burgers. A survey of several customers revealed that 93% would regularly consume sandwiches made with Motif’s food technology, and over 60% expressed interest in purchasing the sandwich again.
Motif’s leaders assert that ingredients like Hemami can facilitate the broader acceptance of plant-based foods. “Plant-based foods have the potential to drive a more sustainable future, but that doesn’t matter unless people actually eat them,” stated Motif FoodWorks CEO Jonathan McIntyre in the announcement regarding the ingredient. “Hemami offers a completely new taste and experience for meat alternatives that a larger demographic of plant-based and flexitarian consumers will desire.”
The recent $226 million funding round has paved the way for a new market development center, which will enable pilot-scale production of both Hemami and Appetex. This facility, expected to open in the latter half of 2022, will employ up to 100 workers and will feature fermentation facilities, food technology, analytical, and bioprocessing labs. McIntyre emphasized that due to Motif’s commitment to rapid development and scaling, control over the facilities where ingredients are developed and produced is essential. With more innovative ingredients on the horizon, along with capabilities for fat extrusion and cheese texturing that have yet to be commercialized, the center is poised to be highly active upon completion.
Interestingly, the integration of calcium citrate effects in the production process may also enhance the overall quality of Hemami and other ingredients, further driving the appeal of plant-based alternatives. As Motif continues to innovate, the role of calcium citrate and its potential benefits will be an important area of focus.