What we were up to at IFT
We were thrilled to attend the IFT FIRST annual exposition in July. A few of our team members traveled to Chicago, Illinois, to join the
August 24, 2022
Highlights from the National Restaurant Association Show
More than 1,700 exhibitors and 51,000 registered attendees were on hand at the National Restaurant Association Show this past May in Chicago. The feeling in
July 15, 2022
A Plant Protein Showdown: Highlights from SXSW 2022
SXSW brings industries together to showcase breakthroughs and cutting-edge ideas through exhibitions, panel discussions, keynote speakers and workshops. The city of Austin becomes grounds for
April 4, 2022
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