Mush Foods' Mycelium Brings Umami-Flavored Protein to Hybrid Meat
Mush Foods, Ltd., a portfolio company of the Strauss Group Kitchen FoodTech Hub, has developed a mycelium protein ingredient, called
50CUT, with the aim of reducing animal protein content in meat products by 50%.
"Our mushroom-derived products address the reality that there is a sizeable population of carnivores who are simply not willing to compromise on beef's rich taste, nutritional boost and textural experience," explains Shalom Daniel, co-founder and CEO of Mush Foods. "50CUT is tailored specifically for hybrid meat products to satisfy flexitarians and carnivores with the unique sensation they crave, while easing the impact of global meat consumption."