Expanding the Horizons of Plant-Meat Blends
In a significant move that could reshape the landscape of the alternative protein market, Mush Foods has announced the commercial availability of its innovative mycelium-based meat blends in the United States. This comes on the heels of a successful B2B launch of its ‘meat-plus’ concept in Israel, signaling a growing interest in sustainable and nutritious food options.
Revolutionizing Meat Consumption
Mush Foods, unlike other players in the fungi-based alternative protein space such as Meati, Quorn, and ENOUGH Foods, has adopted a unique approach to growing edible mushroom strains. By using a solid-state fermentation process, the company partners with indoor farmers who cultivate its mushroom mycelium. This mycelium is then sold to meat processors or foodservice companies, who blend it with ground meat to create a product that is both eco-friendly and retains the taste and texture of traditional meat.
Cofounder and CEO Shalom Daniel expressed excitement about the U.S. launch, hinting at the imminent announcement of their first stateside customer and the start of distribution. “Contracts are being finalized and we look forward to sharing news about US customers very soon,” Daniel told AgFunderNews.
An Asset-Light Approach
Mush Foods’ strategy is notably asset-light, focusing on partnerships with existing indoor farmers in the Hudson Valley and leveraging a processing facility at the Rutgers Innovation Center in New Jersey. This method allows for rapid scalability and lower capital expenditure, which could be a game-changer in the industry.
“Our process is modern agriculture, so the capex needed is much lower,” Daniel explained, highlighting the efficiency and affordability of their model. The company’s mycelium is grown in trays, reaching harvest in just eight days, and uses upcycled food and agricultural waste as a substrate, further emphasizing its commitment to sustainability.
Targeting Institutional Change
The company has set its sights on institutions such as colleges, which are under increasing pressure to reduce their environmental impact. Mush Foods’ blended approach not only reduces the carbon footprint of meat products but also enhances their nutritional profile by cutting saturated fat and cholesterol while adding fiber, potassium, iron, and calcium.
“What’s the benefit in eating [100%] plant-based meat alternatives today? Are they tastier than meat? No. Are they cheaper than meat? No. With our blended approach, we’re enabling companies to reduce the carbon footprint of their meat products without spending more money, and retaining the flavor and mouthfeel of traditional meat,” Daniel remarked.
Mush Foods’ solution appears to be a practical compromise, offering a path toward significant reductions in meat consumption without expecting consumers to go fully plant-based. This could lead to a broader impact on sustainability targets and public health.
The Science Behind the Blend
The company’s mycelium product, dubbed 50CUT, has been designed to integrate seamlessly with ground meat. “Once you add 50CUT to ground beef, it acts like a sponge,” said Dr. Dan Levanon, one of the company’s founders. The mycelium absorbs the flavors and moisture from the meat, creating a blend that is virtually indistinguishable from pure ground meat in taste and texture.
Moreover, the mycelium blend boasts a naturally umami flavor, which negates the need for additional flavor masking—a common issue with other plant-based proteins. It also serves as a natural binder, eliminating the need for common binding agents and making it an allergen-friendly option.
Funding and Future Prospects
With $7.2 million in funding from entities like Viola Ventures and The Kitchen Foodtech Hub, Mush Foods is poised to make a significant impact. The company has developed tailored products for various types of meat, each with different strains and moisture levels, reflecting a deep understanding of both mycology and the needs of the food industry.
As the alternative protein sector continues to grow, Mush Foods’ hybrid model stands out for its potential to deliver on taste, affordability, and nutrition, possibly setting a new standard for what consumers can expect from sustainable meat options. With its strategic approach and innovative technology, Mush Foods is not just entering the U.S. market but is redefining it, offering a glimpse into the future of meat consumption where sustainability and taste go hand in hand.