“Adapting to Challenges: How Motif FoodWorks’ Dilek Uzunalioglu Innovates Formulations from Home During the Pandemic”
The pandemic has created significant challenges for the food industry, particularly for companies in the research and development phase. However, Dilek Uzunalioglu, the head of food applications at Motif FoodWorks, has found a way to continue her work on formulations from her home during these trying times. Motif FoodWorks, an innovative ingredients company, is focused on enhancing the texture, taste, and nutritional value of plant-based dairy and meat alternatives. Uzunalioglu has set up a small lab in her kitchen, allowing her to experiment with various formulas. “After the pandemic began, I transitioned to working from my home office in New Jersey,” she explained. “In my little lab, I can conduct formulation work effectively.”
Prior to the outbreak, Motif FoodWorks was on a growth trajectory, having raised at least $117.5 million last year. The company launched with a $90 million funding round from startup Gingko Bioworks, followed by an additional $27.5 million. This partnership enables Motif to leverage Ginkgo’s biological engineering platform. Despite the shift to a home-based setup, Uzunalioglu is committed to launching products by 2021 as originally planned. “We are doing everything we can to adhere to our product launch timelines,” she stated.
Although she lacks some of the sophisticated equipment typically found in a lab, Uzunalioglu has adapted well, particularly since the company is still in the development phase. She utilizes a Thermomix, a multifunctional device that weighs, mixes, hydrates, and homogenizes ingredients while also adjusting temperatures. This tool allows her to experiment on a smaller scale and gather insights into ingredient performance, which she can later replicate on a larger scale once back in the lab. “Throughout this process, I might modify some ingredients used, but I’m still obtaining valuable directional information regarding their performance,” she noted.
Uzunalioglu adheres to ServSafe principles, which are essential food safety guidelines, by maintaining separate work areas for raw and cooked foods, using distinct utensils, and ensuring thorough cleaning and sanitization. “If we need to conduct any consumer or sensory panel testing, we will prepare samples in pilot plants that follow these food safety regulations,” she affirmed.
In her formulation and testing efforts, Uzunalioglu is focused on dairy alternatives such as yogurt, cheese, milk, and ice cream, as well as plant-based meats. One of her projects involves creating plant-based cheese. She analyzes market products for their ingredients, nutritional content, and calorie counts before formulating her own versions. Among her tests is measuring the stretchability and meltability of cheese by observing changes in thickness when heated in a microwave. She is also developing plant-based meat alternatives, experimenting with protein texturizers and binder systems like gum, starches, and proteins. While mixing, she carefully assesses the mixture’s behavior, checking for sticking in the bowl and ease of processing into meatballs. Additionally, she evaluates cooking behavior by measuring water loss and fat drainage during cooking.
However, the transition has not been without its hurdles. Acquiring the necessary ingredients has proven challenging, particularly in coordinating shipments from distributors and suppliers to her home. Like many startup ingredient companies, Motif is at a crucial juncture requiring adaptation. For example, Clara Foods, which produces animal-free egg whites, is also facing similar challenges and is narrowing its research focus, potentially delaying partnerships with consumer packaged goods (CPG) companies.
During this period of social distancing, Uzunalioglu has enlisted her family as taste testers. With her team unable to physically taste the products, she has recruited her husband and 10-year-old son to assist with sensory evaluations. “We sit down together, and I prepare a questionnaire for them. They help me assess taste and product attributes like elasticity and springiness,” she explained. Her son has shown a surprising talent for descriptors, providing insightful feedback on the products they taste. “He tells me whether the cheese is creamy or grainy compared to previous samples. I’m thrilled with the descriptors I receive from him,” she added.
Looking ahead, Uzunalioglu mentioned the possibility of conducting virtual sensory tastings, where team members could taste products and share feedback remotely. For now, Motif has scheduled significant meetings to discuss ongoing projects, with Uzunalioglu preparing presentations on new formulations. “Communication has been crucial during this period,” she noted. “Since I can’t present results in person, I create reports and share photographs and videos to keep everyone updated.”
Uzunalioglu operates primarily as a one-woman formulation team, but the company is expanding its workforce. Even amid the pandemic, she confirmed that Motif is actively hiring application scientists. Before joining Motif, she worked at Ingredion as a manager and food scientist across various sectors, including bakery development and plant protein applications. She was drawn to Motif to “challenge the status quo,” as the company aims to develop innovative ingredients in the plant-based category, enhancing taste and texture.
Motif’s leadership team includes experienced professionals like Chief Technology Officer Michael Leonard and Chief Commercial Officer Michele Fite, both of whom have extensive backgrounds in major food companies. Fite emphasized the rarity of witnessing significant changes in consumer behavior driven by new technologies. “I’ve been in this business for over 30 years, and opportunities like this are uncommon,” he remarked.
Motif is also collaborating with universities like the University of Queensland in Australia and the University of Massachusetts Amherst to research the physics of improving plant-based food textures and characterizing functional protein properties. “The situation with COVID-19 is continually evolving, and we are taking all necessary precautions to ensure the safety and well-being of our employees and partners,” Leonard stated. “We remain committed to advancing our projects according to our planned timelines.”
In her ongoing projects, Uzunalioglu is also exploring innovative formulations, such as the Bariatric Advantage Calcium Chewy Bites, which provide a unique approach to supplementing calcium in plant-based diets. This focus on health and nutrition underscores Motif’s dedication to creating high-quality, beneficial alternatives in the food industry.
