About Motif FoodWorks
Motif FoodWorks is a food-technology company working to make plant-based foods tastier, more nutritious, and so desirable that people crave them. Its mission is to unleash the promise of plant-based foods by taking a new, holistic approach to ingredient development that combines science and technology — merged with sensory fundamentals — to reveal new answers. The company was founded in 2019 and is based in Boston, Massachusetts.
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ESPs containing Motif FoodWorks
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This market includes companies using fermentation techniques to engineer customized protein solutions for products ranging from protein drinks to dairy to plant-based products. Solutions offered by these companies include flavor enhancement, allergenicity mitigation, increased nutritional value, and improved ingredient reliability.
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Research containing Motif FoodWorks
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CB Insights Intelligence Analysts have mentioned Motif FoodWorks in 4 CB Insights research briefs, most recently on Aug 9, 2021.
Expert Collections containing Motif FoodWorks
Expert Collections are analyst-curated lists that highlight the companies you need to know in the most important technology spaces.
Motif FoodWorks is included in 3 Expert Collections, including Unicorns- Billion Dollar Startups.
Unicorns- Billion Dollar Startups
Food & Beverage
This Collection includes B2B and B2C companies developing alternatives to animal-derived proteins, including plant-based meat, dairy alternatives, lab-grown or cultured meat, and fermented proteins.
Latest Motif FoodWorks News
Feb 3, 2023
Published Feb. 3, 2023 Motif FoodWorks The following is a guest post from Michael Leonard, CEO of Motif FoodWorks, who has nearly two decades of experience in senior industrial science and technology roles in the specialty food ingredient and fast-moving consumer goods industries. “There’s no chance,” pronounced Microsoft CEO Steve Ballmer in 2007, “that the iPhone is going to get any significant market share.” Ballmer blew that call, illustrating that even brilliant people can stumble when they try to see into the future. Indeed, consumers’ embrace of new products, new technologies and new paradigms are notoriously hard to predict. For this reason, the current attacks on meat alternatives should be weighed with skepticism. Innovation always provokes a backlash. And while some journalists are predicting the imminent demise of plant-based meat , writing the sector’s obituary this early in its life will prove to be a poor soundbite in the exciting years ahead. Because in the long run, consumers like innovation – and they like having choices. Michael Leonard As the CEO of Motif FoodWorks , I believe plant-based foods are critical to a better future; they make too much economic, nutritional and ecological sense not to pursue. The demand is there, and it will grow. Do I know exactly how fast, or what the market will look like in 10 years? Of course not. But human beings have, for centuries, brought scientific and technological advances to bear on the making and serving of food. It is folly to think this tradition will end. We are too close to unlocking the full potential of food design and the secrets of texture and taste to pull back. A recent Bloomberg piece dismisses plant-based meat as “just another fad,” depicting it as an over-hyped industry and on its last legs. It takes explicit aim at our industry’s largest consumer-facing brands — Beyond Meat Inc. and Impossible Foods. The author points to slowing sales after the unprecedented pandemic boom but it cherry-picks data. The article reads as if written by someone who believes the purpose of our young sector is to replace the meat industry. First and foremost, our industry is only just getting started. Second, to understand our innovations and products as replacements is fundamentally not the case, and we stand with our fellow companies and innovators who have pushed back against these empty claims. Here’s why. Demand for particular products ebb and flow; markets change like the weather. Nevertheless, the case for plant-based meat remains powerful. Take the environmental implications. It is widely accepted, for example, that production of plant-based burgers generates up to 90 % less greenhouse gas emissions than that of beef burgers, while taking up less than 25% of the agricultural land and using about 95% less water. It causes significantly less water and air pollution, too. With the world confronting what the U.N. Secretary-General Antonio Guterres called the “life-or-death struggle” of a warming planet, these benefits matter. Nor can we ignore the health benefits. As we and our competitors have worked to improve the taste, flavor and texture of meat alternatives, the health advantages have become more widely acknowledged. It’s a powerful data point to note that the vast majority of plant-based burgers, for example, contain 0% cholesterol and an average of 25-30% less saturated fat than traditional meat products. A study in the American Journal of Clinical Nutrition, for example, found that in patients who switched from animal meat to plant-based Beyond Meat burgers, weight and cholesterol levels dropped along with their risk of heart disease . In Europe and elsewhere, more studies are finding that plant-based alternatives carry fewer health risks than most meat products. And it won’t stop there. Our industry continues to evolve and enhance products with the 3.0 and 4.0 generations of meat already within sight. In the end, consumers can’t be pigeon-holed into only the sustainability or nutrition camps. To view the plant-based meat and broader plant-based food sectors in competition with, or as substitutes for, traditional consumer products is the wrong lens to use. This is not a zero-sum game. It’s not about subtraction or substitution. It’s about adding innovation to the marketplace. We need to give consumers more credit. Consumers’ motivation to purchase products is not only driven by taste or price, but also by health benefits and because they care about the environment. Many of us still want to eat meat, just less of it because we know that it will reduce our carbon footprint and improve our health. More importantly, consumers want choice. I believe that the demand for more choices translates into healthy competition which in turn creates better outcomes for everyone — better products, better prices and, hopefully, a better world.
Motif FoodWorks Frequently Asked Questions (FAQ)
When was Motif FoodWorks founded?
Motif FoodWorks was founded in 2019.
Where is Motif FoodWorks's headquarters?
Motif FoodWorks's headquarters is located at 27 Drydock Avenue, Boston.
What is Motif FoodWorks's latest funding round?
Motif FoodWorks's latest funding round is Series C.
How much did Motif FoodWorks raise?
Motif FoodWorks raised a total of $343.5M.
Who are the investors of Motif FoodWorks?
Investors of Motif FoodWorks include Footprint Coalition Ventures, Breakthrough Energy Ventures, CPT Capital, General Atlantic, Viking Global Investors and 13 more.
Who are Motif FoodWorks's competitors?
Competitors of Motif FoodWorks include The EVERY Company , Solar Foods, New Culture, Aleph Farms, Mushlabs and 16 more.
Compare Motif FoodWorks to Competitors
Modern Meadow is focused on biologically advanced materials. The company harnesses the power of design, biology, and materials science to produce biofabricated materials that are animal-free and incur less harm to the environment. Modern Meadow materials enable new design, performance possibilities and partners with consumer brands.
Solar Foods is a food technology company that uses electricity to produce hydrogen, which is combined with carbon dioxide, water, vitamins, and minerals to feed and grow microbial biomass that can be used as edible protein. It offers its services to the food industry. The company was founded in 2017 and is based in Lappeenranta, Finland.
MycoTechnology is a Food Technology company that has created a new process using gourmet fungi that transforms agricultural products through a fermentation process to improve taste, value, and health. The company's MycoSmooth process is natural, leveraging fungi to remove bitterness, enhance nutraceutical values, reduce/eliminate mycotoxins, improve the taste, and solve the cost of bitterness. The company was founded in 2013 and is based in Aurora, Colorado.
Nature’s Fynd is a food tech company creating versatile alternative proteins to feed the population while nurturing the planet. Born out of research conducted for NASA on microbes in Yellowstone National Park, the company’s technology produces a complete protein using only a fraction of the resources required by traditional agriculture. It was founded in 2012 and is based in Chicago, Illinois.
Grounded Foods makes plant-based versions of different cheeses. It uses a proprietary fermentation process to transform its primary ingredient cauliflower (with some help from other ingredients like hemp and oats) into versions of camembert, grueyere and feta.
Perfect Day operates as a food company. It produces animal-free milk protein powder, cakes, ice creams, and other products. Perfect Day's production process involves yeast fermentation of plant-based sugars and includes ingredients that are sustainable, vegan, and devoid of antibiotics, cholesterol, and lactose. The company was founded in 2014 and is based in Berkeley, California.
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