The R&D of plant-based foods

MEAT+POULTRY Podcast

On the MEAT+POULTRY Podcast, research and development advances are always on the radar.

For this episode, the subject of R&D is Motif Food Works, an ingredient company in Boston who works on developing products and ingredients with the properties of meat and replicating them in plant-based foods.

Mike Leonard, chief technology officer for Motif and veteran food scientist describes the progress plant-based ingredients for meat alternatives have seen during the pandemic with the company.

Leonard examines plant-based foods' development over the past few years and how consumers have started to try more of those products.

He also discusses the challenges Motif takes on by trying to make plant-based foods that mimic traditional meat products' taste and texture with its ingredients.

Later, Leonard describes how research and development worked for the company during COVID-19 and how its new research and development office fits into its future plans.

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