Motif FoodWorks, an American ingredient innovation company focused on plant-based meats, has filed a GRAS notification for its myoglobin with the FDA. Myoglobin, a heme-binding protein that is found in cow tissues, gives meat its flavor and aroma. Motif FoodWorks has developed its myoglobin using a genetically engineered strain of yeast Pichia pastoris.

The startup’s myoglobin is produced as a frozen liquid and Motif FoodWorks intends to combine it with plant-based meats at an inclusion rate of ≤2%, which will help to replicate a flavor profile similar to cooked ground meat. The company also expects to file a color additive petition since the myoglobin turns red when exposed to oxygen. Motif FoodWorks is confident that it's safe to consume its myoglobin, as the preparation is very similar to bovine myoglobin, which has a long history of safe consumption in human diets.

Impossible Foods, a leading plant-based meat producer in the industry, also uses genetically engineered heme “soy leghemoglobin” in its plant-based burgers and sausages. While the two companies seem to use a similar modified yeast strain, Motif Foodworks claims it uses a different protein to Impossible Foods.  

Impossible Foods was barred from launching its products in China and the European Union due to the inclusion of heme. In July 2021, the startup announced its newest product Impossible Chicken Nuggets. It is expected to enter the market by Fall 2021 and will not include heme according to the company.