Based in Boston, north American food technology company Motif FoodWorks announced that its second food technology ingredient, APPETEX, would be available for large-scale commercial distribution.
APPETEX is an innovative and breakthrough ingredient that enhances the eating experience of plant-based foods, providing the springy, juicy chew-down typically found in meat products.
The reason for the technology followed a survey in which 67 percent of participating consumers stated they consume more plant-based or meat alternative products if they were more flavourful and offered a taste experience that mimicked meat.
The texture was the top barrier to consumer acceptance of plant-based foods, meat alternatives, and flavour and juiciness.
While plant-based proteins like texturised soy or pea protein can mimic the fibrous structure of meat, these ingredients fall short of creating the springy chew-down sensation which results from proteins that comprise muscle and connective tissues in meats.
"APPETEX provides a critical ingredient solution to advance consumer adoption of plant-based meat alternatives," shared Michael Leonard, CEO of Motif FoodWorks.
In partnership with the Rhizome Network, Motif leveraged advancements in materials science and production to recreate the texture of animal connective tissue using a combination of plant proteins and plant-based carbohydrates.
This resulted in the creation of APPETEX. It is an edible plant-based hydrogel capable of replicating the bite associated with animal-based connective tissue.
"As an innovation partner, Rhizome Network and its global innovators have been delighted to contribute to the commercial launch and distribution of APPETEX," stated Edward Jung, CEO of Rhizome Network.
Surveys revealed that 63 percent of participating consumers preferred the Motif burger containing APPETEX to the other market-leading plant-based burgers.
"APPETEX provides a critical ingredient solution to advance consumer adoption of plant-based meat alternatives. We look forward to providing a better bite as we create the next generation of food," revealed Leonard.
