潜水简介:
- Motif FoodWorks' new Hemami ingredient — a heme protein derived by precision fermentation — is nowavailable for large-scale distribution。该公司表示，Hemami“与牛肉中发现的血红素蛋白没有什么不同”，该蛋白具有特征性的鲜味。它只是以不同的方式生产。
- Motif also announced it's building a new market development center in Northborough, Massachusetts. The 65,000-square-foot facility will feature three pilot plants for fermentation, ingredient and finished product production, and construction is slated to begin this month.
- 使用生物技术来开发成分以模仿肉，乳制品和鸡蛋自然发现的成分，已经繁忙了一年。公司有forged new research partnerships，关闭大片$226 million funding round, launched its first two ingredients — Hemami and texture enhancer Appetex — and gainedexclusive access to technologiesthat enhance fats in plant-based meat and texture in plant-based cheese.
潜水见解：
Motif FoodWorks has long teased its Hemami ingredient as one of the first it planned to bring to market. This week's announcement, coupled with the FDA'sgranting of generally recognized as safe status，意味着该成分已准备就绪。该公司表示，由于Hemami改变了食物的颜色，因此目前正在FDA之前正在审理的颜色添加性请愿书。
The ingredient is a myoglobin protein, which in this case is derived from fermenting yeast. Mike Leonard, Motif's chief technology officer and senior vice president of research and development,告诉食品导航器that Hemami is a different protein than the soy leghemoglobin that Impossible Foods touts as its secret to more meat-like plant-based food.
汉米（Hemami）今年夏天已经在德克萨斯州小型餐厅连锁店Coolgreens进行了测试。在一个主题公司博客上的问答Coolgreens总裁兼首席运营官Todd Madlener说，许多客户尝试了带有图案成分的植物性汉堡 - 被称为“感觉良好的三明治”，并坚持认为他们是肉类汉堡。一些customers were surveyed而且，有93％的人表示，他们会定期吃一些图案的食品技术。十分之六的人表示，他们将再次购买三明治。
Motif leaders say ingredients like Hemami can help bring wider adoption of plant-based food.
“Plant-based foods have the potential to drive a more sustainable future, but that doesn’t matter unless people actually eat them,” Motif FoodWorks CEO Jonathan McIntyresaid in the release宣布成分。“ Hemami为肉类替代品提供了一个全新的口味和经验水平，而植物性和柔韧性消费者将渴望更广泛。”
The new market development center is funded through the recent $226 million funding round and will enable pilot-scale production of both Hemami and Appetex. Up to 100 employees will work in the new facility, which is slated to open in the latter half of 2022. ln addition to its fermentation facilities, the new center will also feature food technology, analytical and bioprocessing labs.
In the written statement, McIntyre said that with Motif's innovation process and drive toward rapid development and scale, it needs to have control over the facilities in which it develops and produces ingredients. And with other new ingredients on the way, as well as fat extrusion and cheese texturing capabilities that have yet to be commercialized, it's likely that center will be busy from the moment it is completed.
