meati™

Last week, our very own Zack Jacobson, VP of corporate development and finance, spoke with Grace A. Garwood of The Food Institute about the growth of the mycelium category, and why consumers - and therefore, investors - are so excited about Meati. One reason? Meati's products are nutrient powerhouses. Mycelium is high in protein, fiber, and minerals, and low in carbohydrates, fats, and cholesterol. “All of Meati’s products are 95% mycelium, with just a couple of standard ingredients, like salt. Consumers not only love the health benefits, they love the taste. So there’s a huge market opportunity," Zack told Food Industry. The other reason, he said, "A single spore, on average, can make the same amount of protein in 24 hours as you’d get in one and a half cows. From a cost efficiency, as well as an energy and water use perspective, this is incredibly attractive.” We're grateful consumers and investors see the power of mycelium! Read all about it here: https://lnkd.in/enXPcBr9

We know our mycelium has a number of health benefits (complete protein, fiber, and more) but to unpack why that's the case, we started working with PIPA - Process Integration & Predictive Analytics, using their AI models to identify areas of study that could have the most impact. We're honored to be listed as a startup "on the cutting edge" by Food Business News for this partnership. We can't wait to share more of what we learn! Read here: https://lnkd.in/ePZjnVtN #ai #foodbev

"There's really three elements [that make Meati stand out]: taste is the front-runner...it's a whole food...[and] it's scalable." We aren't plant-based. We're not animal-based. We're building a new category. CEO Phil Graves broke down how his journey led him to Meati, our process, and what's next for us with Oli Hall on his new Ethical Edibles podcast. 🎧 : https://bit.ly/3Kh50Nc #sustainability #foodandbev

Last month, our SVP of engineering and operations Joseph Johnston attended Food Engineering Magazine's Food Automation & Manufacturing Symposium and Expo to share a case study of the Mega Ranch — the magazine's Sustainable Plant of the Year. Thanks for the highlight in your wrapup, Derrick Teal! Coming this summer: a full profile of the Mega Ranch in Food Engineering Magazine. Stay tuned... #sustainability #foodandbev #cpg #manufacturing

We're committed not just to making the best products we can from MushroomRoot™, but truly understanding and capitalizing on its nutritional value. That's why we formed our Science Advisory Board last year, and they've been hard at work since. Board chair Harold Schmitz, PhD, sat down with Nutrition Insight earlier this year to share what we've found so far. #alternativeprotein #food

It's a big news day for Meati! We're expanding into an additional 2,000 stores as part of our partnership with Kroger Family of Companies and we've raised $100 million from existing investors including Grosvenor Food & AgTech, Prelude Ventures, BOND, Revolution and Congruent Ventures. In addition, we're welcoming two new board members, Katrin Burt from Grosvenor and Mark Cupta from Prelude. CEO Phil Graves sat down with TechCrunch's Christine Hall to share how our increased retail availability and fundraise will set MushroomRoot and Meati up for success. Read more: https://lnkd.in/gWSQCqA2 #foodtech #retail #cpg #novelfoods

We're honored to be part of @Fresh Thyme Market's inaugural list of top food trends of 2024. As our retail presence has expanded, we've realized that Meati's flavor, versatility, and nutritional value appeal to shoppers all over the country — including Fresh Thyme's home region of the Midwest.   We're proud to be a partner in Fresh Thyme's continuing mission to bring their customers the latest and best in natural foods.   Read more from @New Hope Network: https://lnkd.in/gGd3mESU   #alternativeprotein #foodandbev #cpg

"In the alternative meat world, it’s not often that you find a whole steak but Eat Meati has delivered. [...] What results is a steak with an astoundingly similar texture to the real deal and a hearty, rich beef flavor." Thanks for the recognition as best animal-free steak, Well+Good! MushroomRoot's versatility is what allows us to create our Classic Steaks and our other products all with the same base ingredient. See more on our Classic Steak win here: https://lnkd.in/gGsxQV57 #animalfree #alternativeprotein

We're honored to be named VegNews' Best New Vegan Product in the 2024 Veggie Awards! As we work to help build a more sustainable food ecosystem, we designed the entire Eat Meati line to not only be nutritious, but delicious too — and this recognition shows that we're hitting the mark. Onwards and upwards, and congratulations to all the other honorees! #foodindustry #alternativeprotein

"[Others] with experience in the industry might recognize that a long game is needed with any food and beverage product instead of a quick ROI." Changing our food ecosystems to be more sustainable and nutritious can't be a sprint if we want lasting change, and we're pleased to be recognized as a company leading the charge for mycelium by Derrick Teal in a new piece for Food Engineering Magazine. Thanks also to board member Fazeela Abdul Rashid of Revolution for sharing why she believes in us! Read the whole piece below. #alternativeprotein #foodandbeverage