Prime Roots

Prime Roots is a food production company focused on developing meat and seafood alternatives using a proprietary koji-based superprotein. The company was founded in 2017 as Terramino Foods by Kimberlie Le and Joshua Nixon and is headquartered in Berkeley, California. The founders, who met at UC Berkeley, were motivated by the environmental and health impacts of the conventional meat industry. Kimberlie Le, the CEO, has a background in food through her mother, who is a chef, and was an agricultural microbiology researcher at UC Berkeley. Joshua Nixon serves as the Chief Technology Officer.

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.

Keywords: Koji meat, mycelium protein, plant-based deli, charcuterie alternatives, food technology, Kimberlie Le, sustainable protein, vegan meats, meat substitute, alternative protein, food production, koji fermentation, deli meat alternatives, plant-based ham, plant-based turkey, plant-based salami, nitrate-free, cholesterol-free, sustainable food, food service supply, retail food products