Prime Roots Raises Total Funding to $50 Million After Series B Round – Vegeconomist

Prime Roots, a producer of Koji mycelium-based deli meats, has secured a $30 million Series B round. The increase brings the company’s total funding to $50 million.

true initiative, Pangea Ventures, SOSV/IndieBio, and Monde Nissin (Quorn’s parent company) all participated in the round, among others. Prime Route will use the funds to scale and expand to deli counters and restaurants nationwide.

“Prime root provides flavor, nutrition and durability”

Prime Root claims to be able to identically replicate the microscopic texture of meat through proprietary fermentation and food science technology. The company offers a range of deli meat options, iWith cracked pepper Turkey, Black Forest Ham, Hickory Bacon, Salami, and pepperoni — all developed alongside acclaimed chefs.

Products can be made in just three days, compared to months or years for conventional meat. According to third-party analysis, they are 8992% more sustainable than animal meat.

Prime Roots Deli Meats Slicer
©Prime Root

Prime Roots claims that it is deli meat Consistent saless Go out before lunch at retail locations with sales five to ten times higher than other meat alternatives.

Next-gen alt meets

Last November, Prime Root launched a variety of sliceable alt meats, offered in bulk for fresh slicing. The products are made from koji, a type of mycelium with long, microscopic fibers that are great at restoring texture to animal flesh.

Three months ago, Prime Roots said it had become the first mycelium-based food company to receive B Corp certification. Throughout 2023, the company plans to expand its products to more Bay Area restaurants, grocery stores and coffee shops.

“People are asking for sustainable meat alternatives that taste better, make them feel better and do better with less planetary impact. Prime Roots delivers on all three: taste, nutrition and sustainability,” said Kimberly Lay, Founder and CEO of Prime Roots. “This new funding is a testament to the market opportunity for the next generation of plant-based meats that meet consumer expectations and forge old-world categories like deli with disruptive innovation.”

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