Prime Roots

The company's core technology revolves around Koji, a fungus traditionally used in Asian cuisine to make products like miso and soy sauce. Prime Roots utilizes the natural fibrous structure of koji mycelium (the root-like structure of the fungus) to replicate the microscopic texture and umami taste of animal meat with minimal processing. This method is significantly more sustainable than conventional meat production, with a third-party lifecycle assessment indicating it uses 89-92% less water and land and produces 89-92% fewer emissions. The production process for their deli meats takes only three to five days.

Initially, Prime Roots explored a range of products, including a salmon burger prototype, bacon, and ready-to-eat meals. The company has since strategically pivoted to focus on the deli and charcuterie market, a segment they identified as lacking strong plant-based players. Their business model targets both retail and foodservice channels, offering sliceable, bulk deli meats designed to be a one-to-one swap for operators without needing special equipment or training. This dual approach aims to build brand awareness through placement in delis, grocery stores, and restaurants. The primary target audience consists of flexitarians and omnivores.

The product line covers over 75% of the conventional deli offerings and includes plant-based versions of cracked pepper turkey, black forest ham, salami, pepperoni, bacon, pâté, and foie gras. These products are free from nitrates, preservatives, cholesterol, soy, and gluten. Having secured approximately $50 million in total funding through several rounds, including a $30 million Series B in 2023, Prime Roots is focused on scaling its operations and expanding its nationwide distribution across the United States.