UMass Amherst, Motif FoodWorks partner to advance plant protein development
Food scientists at the University of Massachusetts Amherst and representatives of Motif FoodWorks, an ingredients innovation company focused on animal-free ingredients, will partner to improve the functional properties of plant-based proteins.
Part of the work will involve characterizing key properties of proteins at lower protein concentrations and developing miniaturized version of these test methods to rapidly analyze small amounts of proteins, according to a university press statement. In the same statement, Motif FoodWorks reports that research on the solubility, stability, color, and other properties of protein is important in producing successful plant-based products.
The two-year research initiative will be led by Stefan Baier, head of food science at Motif FoodWorks, and UMass Amherst food scientists Eric Decker, head of food science; David Julian McClements, distinguished professor; and Hang Xiao, Clydesdale Scholar of Food Science.
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