Motif and UQ to improve texture of plant-based food

The partners will identify new formulations through in vitro processing and then test them. UQ will…

The partners will identify new formulations through in vitro processing and then test them.

UQ will provide the company with insights that the company can use in its ingredient discovery process. These insights will also help their customers build better products that meet the texture expectations of consumers.

Motif food science lead Stefan Baier said: “Typically, when formulating new products, food scientists rely solely on in vivo testing, depending on trained sensory panellists to tell them how well a new product simulates the traditional version.

“This process can be expensive, time-consuming and often subjective since perceptions can vary based on factors like a person’s saliva flow rate and composition.”

The partnership is expected to aid Motif in adding new innovations to its pipeline of animal-free ingredients.

Through this partnership, both UQ and Motif aim to address the growing demand for meat alternatives across the globe.

Baier will lead a team comprised of the company’s food scientists and UQ-based academics specialising in oral food processing and sensory evaluation.

Motif FoodWorks CTO Mike Leonard said: “The University of Queensland’s research in oral processing and sensory evaluation is unparalleled, and our work together will provide direct benefit to our customers and to consumers looking for better plant-based options.

“Getting texture right in plant-based foods is critical to consumer acceptance and ultimately, a factor that will set category leaders apart.

“It is Motif’s mission to help our customers close the deltas between their products and the animal-derived experiences consumers love, and we believe the team at UQ will help us get there.”