Motif Foodworks is partnering with the University of Massachusetts Amherst to characterize the functional properties of food proteins, including their solubility, stability, color and other properties critical to the production of successful plant-based products. This research will help Motif’s protein formulation process.
“When it comes to protein functionality, there are certain physical and chemical attributes that are critical to the ultimate success of a plant-based product — things like solubility, or how the protein will emulsify. These characteristics become key pieces in the roadmap to ultimately formulating a protein that will perform the way you need it to,” said Stefan Baier, head of food science at Motif, who will lead the two year initiative, in a statement.
Related: Motif Ingredients Raises $27.5 Million; Motif Ingredients Raises $90M for Plant-Based Products.
from Industry Operations https://ift.tt/36J8dim
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