At the National Restaurant Association (NRA) Show, food technology company Motif FoodWorks will be launching a plant-based foodservice portfolio with innovative technologies. At the event, Motif PorkWorks Plant-Based Ground and Motif BeefWorks Plant-Based Burger Patties and Grounds are set to be presented to show off menu options that mimic the two barriers to consumer adoption of plant-based meats—taste and texture.
For taste, Motif created HEMAMI, a heme protein that brings a meat-like flavor and aroma to plant-based meat alternatives. For texture, Motif created APPETEX, which simulates the connective tissue found in animal meat products with plant-based ingredients to offer chewiness and juiciness.
At the event, the company will be sampling plant-based pork with Bahn Mi Meatball Toast and Kofta Kebab. Later this year, Motif ChickenWorks Plant-Based Cutlets will be launching.
Tech-Fueled Alt Meats
Motif FoodWorks' Innovations Mimic Taste and Texture of Animal Meat
Trend Themes
1. Plant-based Alternatives - Motif FoodWorks' innovative technologies address taste and texture barriers to consumer adoption of plant-based meats.
2. Heme Proteins - Motif FoodWorks' HEMAMI meat-like flavor and aroma protein is an innovation opportunity for plant-based meat alternatives.
3. Connective Tissue Simulators - Motif FoodWorks' APPETEX offers a chewy and juicy texture simulator, which could be an innovation opportunity for the plant-based meat industry.
Industry Implications
1. Food Technology - Motif FoodWorks' innovative plant-based foodservice portfolio could disrupt the food technology industry.
2. Meat Alternatives - Motif FoodWorks' plant-based meat alternatives could disrupt the traditional meat industry.
3. Restaurant Industry - The innovative technologies of Motif FoodWorks' plant-based food options could disrupt the restaurant industry's traditional meat-based offerings.