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Published: Feb. 12, 2021, 4:02 p.m.

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On the MEAT+POULTRY Podcast, research and development advances are always on the radar.

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For this episode, the subject of R&D is Motif Food Works, an ingredient company in Boston who works on developing products and ingredients with the properties of meat and replicating them in plant-based foods.

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Mike Leonard, chief technology officer for Motif and veteran food scientist describes the progress plant-based ingredients for meat alternatives have seen during the pandemic with the company.

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Leonard examines plant-based foods' development over the past few years and how consumers have started to try more of those products.

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He also discusses the challenges Motif takes on by trying to make plant-based foods that mimic traditional meat products' taste and texture with its ingredients.

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Later, Leonard describes how research and development worked for the company during COVID-19 and how its new research and development office fits into its future plans.

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