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
Motif FoodWorks Launches Plant-Based, Finished Format Portfolio at the National Restaurant Association (NRA) Show
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary cookies are not essential for website functionality but can enhance the browsing experience. Non-necessary cookies collect user data for analytics, advertising and other embedded content. If you disable these cookies and opt out then no user content is collected and stored on your browser.