César Vega to manage growing team of food scientists and innovators as firms adopts ‘holistic approach’ to food design 
Fatty food in the lab
Motif Food Works adopts ‘holistic approach’ to food design

Boston-based alt-protein maker Motif FoodWorks has appointed César Vega, ex-R&D director for chocolatier Barry Callebaut as its VP of food design. 

In the newly created role, Vega will manage a team of food scientists and innovators as leader of the start-up’s food development, design and packaging arms, to ensure the ultimate consumer experience is optimised in terms of taste, texture and nutrition. 

Vega previously spent 12 years in research and innovation at Mars, where he worked his way up to innovation portfolio lead.

He also holds a culinary degree and is a consultant for US restaurant chain ThinkFoodGroup. 

Vega joins the company as part of its shift to a more ‘holistic approach’ to food design, it said in a statement.

“I believe in falling in love with consumer problems, and I’m excited to bring my experience in user-centric design to the company,” Vega said of his new position. 

Motif FoodWorks CTO Michael Leonard said: “When we created this role, we knew we needed an innovator with a strong background in R&D with the capability to understand the demands and challenges of pioneering the development of new products, partners, and category segments within the food industry. 

“We are excited by what César brings to the table – both literally and figuratively,” Leonard added. 

The start-up closed a $226 million Series B round in June last year to fund research and development, including building out a team and growing its physical footprint. 

At the time the company said in a statement: “Continued growth in these areas is crucial to Motif’s work to solve key sensory and nutritional challenges with existing plant-based foods, including meat and dairy alternatives.”

Date published: 21 January 2022

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