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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.

Alejandro marangoniJonathan mcintyreStefan baierCanada university of guelphUniversity of guelphDive briefMotif foodworkFood science stefan baierNew culture foodsChange foodsஜொனாதன் முசந்த்ிரேஸ்டீபன் பையர்கனடா பல்கலைக்கழகம் ஆஃப் க்ல்ஃப்பல்கலைக்கழகம் ஆஃப் க்ல்ஃப்டைவ் சுருக்கமானபுதியது கலாச்சாரம் உணவுகள்