Concept FoodWorks, the Ginkgo Bioworks spinout focused on developing brand-new plant-based flavorings and food active ingredients, is preparing industrial scale production of its very first product– a component to enhance the taste of beef substitutes.

The growth of Motif’s production capacity presages the commercial schedule of its new flavoring, which ought to be folded into consumer items by the fourth quarter of 2021, according to Theme chief executive Jonathan McIntyre.

“We’re making the item at pilot scale and we more than happy with the pilotization and now we’re scaling as much as do big scales in formula advancement and characterization and talking to contract makers about getting the product put in,” McIntyre stated.

There’s a 2nd item under advancement that’s concentrated on nutritional qualities for applications in sports nutrition and nutritional supplements, McIntyre said.

In all, Motif has 9 components under advancement with academic partners that will quickly be concerning market.

“The first wave of those [components] is targeted at plant-based meats,” McIntyre said. “Hamburger is the first one and the important things that you normally confirm in.”

As the industry matures, there’s a growing sense among the lab-grown meat and plant-based meat substitute manufacturers that the procedure isn’t as basic as just developing novel proteins to reproduce the bloody taste of meats (like plant-based heme). Rather there’re going to be a range of ingredients and proteins that require to be recognized and established to reproduce the fibrous textures and fats that make meat taste like meat.

It’s not just the muscle meat, what is crucial is getting the taste attributes and the other tissue qualities. When you get a steak and you see the marbleizing. That marbleizing develops a relationship between the protein fibers and the fat … has a lot to do with taste … that does not occur in a plant-based product. Even when you prepare a plant-based hamburger next to a beef burger you see the fat habits differently.”

Motif is working on brand-new ways to make that connective tissue using plant-based replacements. It becomes part of the business’s mission to be the plant-based ingredient business that can change the chemicals and animal by-products presently used to add texture and taste to a whole series of foodstuff.

“The technology is a plant-based set of components that have actually been transformed to have properties that have connective tissue,” McIntyre stated. “We don’t lock in to just one technology. We lock into what is the concern that is going to taste much better. We have actually been building as strong a food science, food application, culinology technique as we have protein science. Those components remain in the late analysis stage … where we’ll be making tens of kilos of material and getting those in front of customers rapidly.”

Looking ahead, McIntyre stated that Theme Foodworks is wanting to produce what he called brand-new “food forms.” The idea, McIntyre stated, is to start making foods that have their own special taste profiles and ingredients that won’t necessarily require to be compared to an animal substitute.

“If you’re finding out a method to make the plant-based alternative taste better, can you do other food forms that may not suffer by comparison to a hamburger?” McIntry said. “We want to show the plant-based food world it’s not about replacements.”

This is the next action in the evolution of a business that’s not yet two years old.

Motif spun out of Ginkgo Bioworks in February 2019, with a $90 million financial investment from Fonterra, the New Zealand-based multinational dairy business; the international food processing and trading company Louis Dreyfus Co.; and Advancement Energy Ventures, the climate-focused mutual fund financed by a worldwide gaggle of billionaires, consisting of Marc Benioff, Jeff Bezos, Michael Bloomberg, Richard Branson, Expense Gates, Reid Hoffman, John Doerr, Vinod Khosla, Jack Ma, Neil Shen, Masayoshi Boy and Meg Whitman.

Theme isn’t just focused on making brand-new ingredients and options to standard meat-based items. The company is likewise taking a look at methods to make existing food healthier with novel ingredients.

“That stronghold game has actually been played a lot. We require to find out how to get more servings of vegetables and fruits to customers,” stated McIntyre. “It might be that our list of ingredients could be more extensive to include not simply plant protein. It may be having two portions of veggies combined with all of that in a great brand-new food.”

Article curated by RJ Shara from Source. RJ Shara is a Bay Area Radio Host (Radio Jockey) who talks about the startup ecosystem – entrepreneurs, investments, policies and more on her show The Silicon Dreams. The show streams on Radio Zindagi 1170AM on Mondays from 3.30 PM to 4 PM.