Close Ad

The Spoon

Daily news and analysis about the food tech revolution

Motif FoodWorks

Motif Foodworks Moves Into New Home To Accelerate R&D Pipeline of Plant-Based Food Ingredients

Motif FoodWorks has a new home.

The company announced today that they have moved into a new 10,600 square foot facility in the Boston Seaport area, sharing a building with the company it spun out of last year, bioengineering platform company Ginkgo Bioworks. The new building includes labs, testing kitchens, and a new office space for its leadership team.

According to Motif CEO Jonathan McIntyre, the move is critically important to the company as it finally gives them their own in-house facilities for the first time, which will accelerate R&D and expand their in-house capabilities to better understand the properties of new plant-based food ingredients.

Up until now, Motif “didn’t have anything, we were a virtual company,” McIntyre told The Spoon. The new building’s “labs are designed for us to analyze food so we understand the kinds of ingredients and processes we need to make it taste better. It helps us discover new ingredients and characterize those new ingredients. And because we have kitchens here, put those into full food forms, and be able to design those foods with the new ingredients, test them, and bring them to consumer.”

Before the move, the company had to rent space at commercial research and university labs to get the work done. Now Motif has their own labs, fermentation tanks, and testing kitchens to help them build ingredient building blocks using the engineered microbes from Ginkgo.

Speaking of Ginkgo, I asked McIntyre why they couldn’t leverage the infrastructure of the company they were born out of and he made it clear that while they do take advantage of Ginkgo’s capabilities when necessary, the type of work the two companies do is fundamentally different.

“Their labs don’t really fit what we do,” said McIntyre. Ginkgo labs “are foundries of DNA synthesis and a bunch of other things. There is a transition between them generating a microbe that is been designed to produce a very specific product that gets transferred to us. In our labs, we have fermenters that grow microbes, allow microbes to produce the products, and then we are able to separate those from the bacteria and start working on those as food ingredients”

McIntyre also made it clear that while the new facilities will help them move towards scaling the production of their ingredients, the new building did not come with in-house pilot production plants. However, he doesn’t rule that out in the future.

“Eventually we’ll be doing more engineering process research, like how do we scale up the production of these things. That will require us to get pilot facilities. We’ll be renting them for a while, and then eventually, probably building our own.”

For now however, McIntyre and the company are just happy to have their own facility, even if it might be a while before everyone can be together.

With COVID, “we’re being extra extra careful about who can come in and how they get come in,” said McIntyre. “We limit the number of non-R&D people here, and even the R&D people only come in when they’re doing experiments in the lab.”

Geltor Raises $91 Million To Accelerate Time to Market for Biomanufactured Products

Geltor, which helps CPG brands in a variety of verticals such as cosmetics and food, is looking to scale up its biodesign capability to help these companies find more sustainable, animal-free alternatives for food and cosmetic items while also accelerating their time to market.

“We do two things,” CEO Alex Lorestani told the Spoon. “Building a portfolio of ingredients that can help brands right now, for products they’re building in the next six to 12 months. And then partner with folks that are thinking about solutions that they’d be bringing out in the next, you know, two, three years.”

Most biomanufactured products usually take a really long time to design and bring to market. Vaccines are a good example of this, where half a decade is considered fast to develop a highly scaled product with millions of units.

“Historically biotechnology has been really good at delivering on the timescale of pharmaceutical products, like many years, and that just doesn’t work for consumer product companies,” said Lorestani. “Their development cycles are fundamentally different.”

According to Lorestani, Geltor will invest the money largely in new people. “The number one thing that we invest in are the folks that develop technologies that can help us serve more and more customers with more sustainable ingredients,” he said. “We want to be able to do that faster and for more customers. That’s what we’re using the capital for.”

Geltor is part of a nascent group of companies such as Gingko Bioworks (and its spinout Motif Foodworks) that are raising significant amounts of funding to build the capability to rapidly develop engineered microbial ingredients and scale the biomanufacturing of products built around these ingredients. The transition from an industrial-centered food manufacturing to one which utilizes fermentation and other biomanufacturing processes will take time, but investors seem bullish as they start to invest hundreds of millions of dollars into these companies.

I asked Lorestani where he thought biomanufacturing was in its development and he pointed to the early days of another science discipline which is a foundation for much of today’s industrial-based food manufacturing.

“It’s like 1900 in chemistry,” he said. “I think that we’re at the very early stages. It’s going to be 100 year cycle for biology to really become and lead as the way that supply chains and lots of other things, get get built and delivered.”

Spoon Plus subscribers can see my full interview with Alex Lorestani in the video below. 

Motif FoodWorks and University of Illinois Are on a Quest to Find the Perfect Texture for Plant-based Meat

Food ingredient innovator Motif FoodWorks announced today it has struck partnerships with two universities to further research the properties of plant-based foods and develop technologies to improve elements like texture. For the research, Motif will work with the University of Illinois at Chicago and the University of Illinois at Champagne-Urbana.

Today’s announcement comes on the heels of Motif forming a partnership with the the University of Guelph to research plant-based fats in order to make them more like the real thing.

Fat is a key part of what makes meat taste good. And so is texture and mouthfeel. Achieving better versions of those latter two elements in plant-based meat is the driving motivation behind Motif’s partnerships with the University of Illinois. As we’ve written many, many times before, texture is one of the keys to making plant-based meat more appealing to mainstream consumers. 

In its press release today, Motif’s lead for food science, Stefan Baier, said that in order to get textures more precisely like those of actual meat, “we need to continue to evolve the way we approach food design” rather than relying on decades-old tools and technologies that might work for meat-meat but not so much for alt-meat.

Baier will lead the two-year-long project with UIC and UICU, working with the schools’ experts on advanced rheological techniques from the fields of mechanical and chemical engineering.

This isn’t the first time Motif has partnered with higher education to solve the texture riddle. In 2019, the company said it was working with the University of Queensland in Australia on improving texture of plant-based meats.

Motif’s quest to make plant-based meats replicate the properties of animal meat comes at a time when demand for plant-based meat is steadily on the rise. Many companies in the space are expanding in response. Impossible launched its direct-to-consumer site recently, and its chief rival Beyond has plans to launch a similar e-commerce store. And other companies are tackling the texture issue, too, from Redefine Meat‘s 3D-printed steaks to Ecovative’s mycelium scaffolding to Emergy’s fermented fungi steaks.

One thing Motif will need to consider in its research is just how closely consumers actually want their plant-based staples to replicate the real thing. Catherine Lamb, the Spoon’s former expert on all things plant-based meat, often said plant-based meat was too meaty. This nine-year-old concurs. But Catherine is a longtime vegetarian and the nine-year-old is, well, nine. Which is to say, adults who’ve been eating real meat for decades may prefer a more exact replication. At the moment there isn’t too much data out there on this subject, but it’s one Motif and others will most definitely need to tackle on the quest to make the perfect plant-based meat.

Motif FoodWorks Partners with University of Queensland to Revamp Texture of Plant-based Foods

For plant-based meat companies, successfully imitating the texture of real meat is one of their greatest challenges. Yesterday, Motif FoodWorks, a B2B animal-free ingredient development company, announced it will partner with The University of Queensland in Australia to help companies create better-textured meat alternatives.

Motif FoodWorks develops ingredients for plant-based foods using fermentation technology. It seems that now the company, a spinoff of Ginkgo Bioworks, is focusing on more than just the ingredients themselves, but how they’ll work together to create a realistic faux-burger, steak, etc. The initiative will last for three years.

According to a press release, the company will create new textures through a technique called in vitro processing, which is based on in-lab testing in test tubes, petri dishes, etc. Mike Leonard, CTO at Motif FoodWorks told me that they will explore “a range of relevant technologies and ingredients,” including microbial fermentation, to better “develop an understanding of the fundamental drivers of perception of plant-based meat analogs.” Basically, they’re trying to determine exactly how people experience the texture of meat and how to replicate that experience using non-animal ingredients.

Plenty of other alternative protein companies out there are trying to solve the texture problem. Redefine Meat and Novameat leverage 3D printing to emulate muscle fibers, while companies like Atlast Foods and Prime Roots use mycelium (mushroom roots). Leonard said that Motif would be experimenting with a wide range of technologies to replicate meat’s texture, including some based around their core fermentation technology, though he didn’t say whether it would include 3D printing or mushrooms.

As I’ve covered in my Future Food newsletter (you subscribe, right?), replicating textures is one of the biggest hurdles for companies developing alternative meats. With this partnership, Leonard said that Motif is hoping to “close the critical delta between the sensory experience of texture in meat products and their plant-based analogs.” If they’re serious about helping alternative protein companies on their R&D journey, they’re smart to start factoring texture into the equation in a serious way.

SKS 2019: 3 Things We Need to Create New and Better Forms of Animal-Free Protein

The future of alternative proteins is about way more than plants. That was the main takeaway from a talk my colleague Catherine Lamb hosted this morning at The Spoon’s SKS conference in Seattle.

Joining Lamb onstage were Dr. Lisa Dyson, cofounder and CEO of Air Protein; Morgan Keim, the Corporate & Business Development Manager of Motif FoodWorks; and Perumal Gandhi, cofounder of Perfect Day. All three are experts on the white-hot alternative protein space. All three run companies that are creating new forms of protein, using not animals or plants, but microorganisms, technology, and — in one case — the air itself.

Onstage, the three of them and Lamb discussed some elements we need more of to make alternative proteins more widely available to the average consumer and care for the planet at the same time.

1. Better Production Methods
As Dr. Dyson outlined in her talk, traditional protein, whether derived from animal or plant, requires land. As the recent burning of the Amazon forest illustrates, this way of farming is not sustainable for either the planet or the 10 billion people expected to be on it by 2025.

Air Protein’s solution is to remove land from the equation. Using a technology originally developed by NASA, Dr. Dyson’s company created a closed-loop system to feed microorganisms carbon dioxide, nitrogen, and nitrogen to create a carbon fermentation process that makes proteins.

You can read an in-depth profile of how the technology works here. Onstage, Dr. Dyson focused more on the possibilities a company like Air Protein could introduce into the food system, like saving land and preserving natural habitats. For example, a traditional soy farm would have to be the size of Texas to produce as much protein as an Air Protein farm the size of Disney World can make.

2. More Ingredients
Motif FoodWorks also uses a fermentation process to, as Morgan Keim explained onstage, create better versions of animal-based foods we know and love and, in many cases, are loathe to part with, doomed planet or no (ahem, cheese).

At SKS, Keim noted that one of the keys to making alternative protein more widespread is finding and including the kinds of ingredients that will help it function just as real meat (or egg or dairy) does. For example, is there something that can be added to alt protein that will help it maintain the right color once it’s in the form of a burger patty and cooking on the grill? What ingredients could make alternative proteins as digestible as their animal counterparts?

Motif is currently using custom microbes to try and answer some of these questions. As Keim noted during the panel, the possibilities are practically limitless with the right mindset.

3. Transparency
But all those custom microbes and genetic modification processes have to be disclosed to consumers, something Perfect Day’s Gandhi discussed onstage.

Perfect Day, for example, makes a point of calling out that its products are “flora-based” — that is, they’re made from genetically modified microflora (a.k.a. bacteria). But as Gandhi explained onstage, even when discussing GMOs, people are actually more receptive to the product when you don’t try to hide information like that. If companies can effectively explain to the average consumer (read: not vegetarians or vegans) why and how a product like flora-based ice cream is better for them, people will generally be more open to the product.

That’s the hope, at least, and so far over the last few years, consumers have shown an increasing appetite for alternative forms of proteins, even those with genetically modified elements. We’ll be digging more into this movement towards over the next day and a half, so stay tuned for more on new forms of proteins and the role they’ll play in our future food system.

Michele Fite Wants to Defy Your Idea of What Animal-Free Alternatives Can Be

Burbling bread starters and pots of kimchi or kraut are common in today’s fermentation-forward, health-conscious kitchens. But what happens when you merge the ancient craft that brought us fine wine, soy sauce, and chocolate with cutting-edge science and technology ? You get protein, which is exactly what new(ish) spinoff company Motif Foodworks is all about: making animal-free protein solutions to help feed the alt-meat revolution.

We talked to Michele Fite, Chief Commercial Officer of Motif FoodWorks, to find out more. She will be at the Smart Food Summit (SKS) on October 7th speaking about Next-Gen Food Building Blocks next month. Tickets are almost gone, so register now!

This Q&A has been lightly edited for clarity.

Tell us more about how Motif FoodWorks works.
We are an ingredient innovation company dedicated to reshaping the landscape of food through science and technology. We will do that by partnering with food innovators, from chefs to startups to major enterprise brands, and creating animal-free ingredients that will enable new and better food experiences. Ultimately, our goal is to defy expectations of what animal-free alternatives can be.

To achieve breakthroughs in ingredient innovation, we employ an exhaustive process to understand and unlock new food properties. We start with a thorough analysis of the sensory experience that allows us to identify the underlying components. We then decode the genetic makeup of those ingredients, translating them into animal-free counterparts. Powered by fermentation, we harness biology and select microbes designed to produce our target ingredients — ones we have traditionally gotten from animals — through a process that is akin to brewing beer.

Motif FoodWorks just raised $27.5 million dollars. What do you plan to use your new capital to achieve?
With the new funding, we plan to add to and accelerate our product pipeline; expand academic collaborations across a broad set of molecular food science disciplines; scale our science and regulatory staff; and deepen our research and development efforts.

This year alone we have been able to expand our leadership team with the additions of Janet Collins, Head of Regulatory, Government and Industry Affairs, Julie Post-Smith, Director of Business Development, and Morgan Keim, Business Development Manager, who will help Motif unlock the secrets of food and meet consumer demand for delicious, responsibly produced foods.

Why do you think the alternative protein space is so white-hot right now? What is motivating its rise in popularity?
The alternative protein space is rising in popularity because of shifting consumer attitudes, emerging technologies, and the “cool factor” of brands like Beyond and Impossible drawing more attention to the industry as a whole.

People want to eat a little better, both for their own health and the health of the environment, and Motif sees a unique opportunity to move plant-based and animal-free foods beyond a fad and solidify them into a movement by making sure consumers don’t have to compromise between taste, nutrition and values.

You previously worked in big CPG companies such as Nestlé, Dupont and Kerry. How has your experience informed your role at Motif Bioworks?
I am fortunate to bring a depth of experience in the food industry to my work at Motif – from working in consumer packaged goods experience as a marketer and brand manager to serving as a B2B executive in highly technical and specialized businesses such as infant formula, weight management, sports nutrition, medical foods, and dietary supplements. I will apply my abilities to understand consumer insights and trends in the food space and connect them back to technology to my role at Motif, as we work to reshape the food landscape and bring more nutritious, accessible and sustainable food experiences to consumers.

Come hear Michele, Perumal Gandhi of Perfect Day and Lisa Dyson of Air Protein speak at SKS next month! Tickets are going fast.

Motif Ingredients Raises $27.5 Million, Rebrands as Motif FoodWorks

The company formerly known as Motif Ingredients today announced that it has raised $27.5 million in new funding and rebranded itself as Motif FoodWorks. The new funding was led by General Atlantic with participation from CPT Capital, and follows a $90 million Series A that Motif raised when it launched in February of this year.

Motif is carving out an interesting space for itself in the food tech world as they are in the business of helping other companies develop new alternative meat, dairy and egg products. Smaller startups that don’t have an R&D budget as big as Beyond Meat or Impossible Foods can enlist Motif as a more affordable alternative for creating alternative foods. As my colleague Catherine Lamb wrote about Motif earlier this year:

Motif will use engineered microbes (like yeast) to “brew” food proteins that can mimic the same ones that give animal products their unique taste and texture. The resulting ingredients can be used to make everything from regular ol’ cow milk and chicken meat to more unique offerings, like sturgeon eggs and camel milk.

Because of its approach and its unique business model, we named Motif to our Food Tech 25: Twenty Five Companies Creating the Future of Food in 2019 earlier this summer.

We spoke with Jon McIntyre, CEO of Motif, a few months ago, who said that they’re in conversations to develop new ingredients with over twenty companies of various sizes.

Motif is certainly striking while the iron is hot. Demand for alternative proteins like plant-based burgers is growing, as the success of Beyond Meat’s going public and the nationwide rollout of the Impossible Whopper have illustrated. In its press announcement, Motif said it will use the new money to “add to and accelerate its product pipeline; expand academic collaborations across a broad set of molecular food science disciplines; scale its science and regulatory staff; and deepen its research and development efforts.”

As for the name change, Motif said the re-branding better recognizes its technology partnership with Ginkgo Bioworks, the Boston-based biotech company from which it spun out.

Michele Fite, Chief Commercial Officer of Motif Ingredients will be speaking at our Smart Kitchen Summit this October. Get your ticket now to see her and a ton of other great speakers.