Food-tech company Mush Foods has launched 50Cut, a line of chef-crafted mushroom root blends designed to elevate the nutrition and sustainability of ground beef, poultry and fish dishes.
After a successful launch in Israel last year, Mush Foods is now bringing this unique product to the US market.
Using a proprietary above-ground cultivation technique, Mush Foods grows food-grade mushroom roots efficiently and sustainably. With recent achievements of securing $6.2 million in seed funding and winning the Grow-NY Food and Agricultural Business Award, Mush Foods aims to transform the US foodservice industry by promoting reduced meat consumption.
50Cut blends offer chefs the ability to enhance flavour, nutritional value and cost-efficiency. As consumer interest in meat reduction rises, Mush Foods addresses evolving culinary preferences. The nutrient-dense mushroom root structure provides a natural, umami-flavoured, whole protein source, catering to those looking to reduce meat consumption.
Key benefits of 50Cut blends include:
Nutrition: 100% natural wild mushrooms and mushroom roots offering a complete protein with all essential amino acids, rich in dietary fibres and nutrients.
Flavour: umami flavour, retaining the taste and mouthfeel of traditional full-meat foods, crafted from a mix of wild mushroom varieties for precise matches in moisture, binding, flavour, colour and texture.
Environment: reducing meat content decreases land, water and energy requirements; grown in a proprietary above-ground, controlled, lightless environment, with crops efficiently using upcycled local food and agricultural waste.
Mush Foods’ $6.2 million seed round, led by Viola Ventures, solidifies its position as a category leader in food-tech.
“The support of visionary investors propelled our entry to market, enabling us to empower restaurants and foodservices purveyors to address urgent supply and environmental needs with groundbreaking and great tasting menu options,” said Mush Foods CEO Shalom Daniel.
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