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.
Classical Voice of North Carolina),
Michael Delfín is a versatile performer of historical keyboard instruments and the modern piano. Michael is the recipient of the 2018 Historical Keyboard Society of North America Bechtel/Clinkscale Scholarship and 2017 Catacoustic Consort Early Music Grant. He has performed for the Historical Keyboard Society of North America and the Central California Baroque Festival and has given lectures on historical performance topics for Early Music America, HKSNA, and the Case Western Reserve University Music Department. He is artistic director of Seven Hills Baroque in Cincinnati and has taught figured bass and improvisation at the University of Cincinnati College-Conservatory of Music. Michael has attended the American Bach Soloists Academy and the University of Michigan Early Keyboard Institute and performed in masterclasses for Richard Egarr, Joseph Gascho, Corey Jamason, Edward Parmentier, and Pamela Ruiter-Feenstra.