We are Motif FoodWorks
A completely different kind of food-technology company
When CEOs think we’ll really come back to work
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Unleashing the promise
of plant-based foods
We make plant-based food better by analyzing, discovering and designing differently
The result? Crave-worthy food that’s better
The result? Crave-worthy food that’s better
tasting, more nutritious and sustainable
LINEAnalyze
differently
Nobody gets plant-based food like we do. Our new approaches extract deep technical and consumer insights
LINEDiscover
differently
Only cutting-edge thinking need apply. Our scientific expertise paired with an advanced network of partners allows us to discover plant-based breakthroughs in record time
LINEDesign
differently
It’s not one thing — it’s everything. Our holistic process balances sensory outcomes like taste and texture with deep technical, culinary and production know-how
Meat
Alternatives
Rich, meaty taste,
texture and appearance.
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Dairy
Alternatives
Smoother, richer and creamier without the use of animals.
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Plant
Based
Based
Innovations
Enhanced nutrition, texture and appearance. And unique forms that inspire new categories.
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LINEDon't take our word for it
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.
John Cumbers
John Cumbers
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.
Alana Semuels
Alana Semuels
…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.
Jon Shieber
Jon Shieber
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
M. Campbell & K. Steward PhD
