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As 2020 finally ends and the world welcomes (a hopefully brighter) 2021, Joshua Minchin of New Food outlines the major challenges and trends that the food industry can expect over the next 12 months.
Motif FoodWorks has partnered with the University of Illinois at Chicago and the University of Illinois at Urbana-Champaign to better understand the properties and sensory experience of plant-based foods.
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
