Unlocking Flavor In Meat Alternatives: The Science Behind HEMAMI™
Last June Motif unveiled new food technologies and consumer reactions to how they transformed the taste, flavor and texture of a plant-based burger. Now the
December 8, 2021
Sink Your Teeth Into This: Improving Texture in Plant-Based Meat
From crunchy first bites to silky smooth sips that delight our taste buds, texture is a big part of why we enjoy eating. Texture can
December 2, 2021
Transforming plant proteins to ‘meat’ consumer expectations
How do you recreate the taste, texture and overall experience of biting into a juicy plant-based burger? Believe it or not, the science behind the
October 13, 2021
Understanding the Plant-Based Consumer
Plant-based foods are going mainstream. Thanks to growing awareness of the health benefits of plant-based diets, and of the climate impacts of animal agriculture, more
October 5, 2021
Tasty Burgers, Tests and Texas: A Q&A with Coolgreens President & COO Todd Madlener
We’re on a mission to make plant-based foods better tasting and so desirable that you crave them. That’s why we partnered with Coolgreens to provide
August 25, 2021
An Engineer, an Oral Biologist, and a Food Scientist Walk into a Bar
An international conference in Italy led to a chance encounter between three unlikely friends: an automotive engineer, an oral biologist, and a food scientist. And
August 3, 2021