From a kitchen counter in front of the Great British Baking Show to the shelves of Whole Foods, it's been a whirlwind journey in just a year for Hooray Foods CEO Sri Artham.
After nearly $20 million and two years of development, Atlast Food Co. is about to release its flagship product, a mushroom-based bacon. Its goal: sell 100 million pounds over the next five years.
The Berkeley, Calif., alternative meat startup Prime Roots is serving up prepared meals featuring its plant-based products made from the Japanese superfood koji — a fermented mold — starting this week at select Whole Foods locations in the Bay Area.
Customers can munch on an assortment of its meatless products incorporated into prepared meals like rice bowls with chicken, kung-pao chicken, beef lemongrass and bacon or lobster mac-n-cheese.
With the Whole Foods partnership, the idea is to show potential customers how they can add the fungi-based meat into recipes at home. If they like how it tastes, they can purchase the product directly from the Prime Roots website, where they can get a prepared meal or an 8-ounce package of koji-based bacon for $9.99.
Finally, the world of lab-grown meat has given us an artificial form of bacon.
Higher Steaks, a U.K.-based alternative meat startup, has managed to create both bacon and pork belly from a mixture of lab-grown cells and miscellaneous plant products, proteins, fats, and starches, TechCrunch reports. While many of the alternative meat startups out there have been trying to crack steak, this is the first time anyone’s managed to concoct lab-grown bacon.