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Prolamin technology to make plant-based foods taste better

by Mareyah Bhatti, May 17
1 minute read

Motif FoodWorks is on a mission to improve the taste and nutritional value of plant based food in an attempt to make products more appealing to consumers. The company is using innovative technology with support from the University of Guelph to help pioneer this new approach.

baked bread

So what?

Motif uses prolamin technology to improve foods such as cheese and meat to mimic authentic textures and consistencies that is similar to the ‘real’ thing. Through this, they expect to close the gap in taste and texture that exists between foods and their plant based counterparts.

Motif’s fundamental goal is to make “plant-based foods that consumers want to eat more of and would be willing to use as replacements for animal products.”

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