In conjunction with creating a better eating experience, Motif aims to make plant-based foods a central component of the 21st-century food market — and it’s science of the 21st century that is moving them closer toward this ideal.
In a lab in Boston looking out onto a dry dock where ships are repaired, Motif FoodWorks is preparing to ramp up production of animal-free ingredients that make plant-based food taste better.
…solving the problem of protein for a growing global population is critical if the world is going to reverse course on climate change.. ...Investors think cultured proteins — fermented in tanks like brewing beer — could be an answer.
With the help of scientific experts across a range of food and academic disciplines and by embracing technology, [Motif FoodWorks aims] to create plant-based foods that people crave.
M. Campbell & K. Steward PhD
How new technology is making plant-based foods taste and look better
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