Mycoprotein-producer Quorn Foods has partnered with US-based plant-based meat pioneer Prime Roots, which will see market expansion and collaboration of alt-meat products. The initiative is paired with a minority investment in Prime Roots, as both companies are expected to enhance their capabilities in the mycelium space.

Speaking to FoodIngredientsFirst, Kimberlie Le, co-founder and CEO of Prime Roots, explains that the partnership is “mutually beneficial.” 

“The agreement details are proprietary due to the technologies both companies have regarding mycelium. Together with Quorn, we will be creating mycelium-based products.”

Prime Roots is currently focused on launching in the US by scaling its manufacturing with the recently announced series B funding. 

According to Le, the partnership will give Prime Roots the opportunity for further expansion.

Quorn dominates the European mycelium market and is Europe’s #1 alternative protein manufacturer.“Quorn makes deli meats in a pre-packed format and we have seen one company that has some products made with hemp, but it’s not made with koji mycelium that mimics the umami taste and texture of meat. We currently cover 75% of deli offerings in the deli case with Prime Roots turkey, ham, salami, pepperoni and bacon,” she explains. 

According to Prime Roots, mycelium has “boundless possibilities” since it is a highly versatile ingredient. 

“We have learned a lot working with mycelium over the last five years and are looking forward to collaborating with Quorn, the European leader in this space,” states Le.

Deli counter is “ripe for imagination”
Le also tells us that the company produces “products that taste just like deli meat and are nourishing and cleaner.”

“We are very planet-friendly with up to 98% more sustainable than conventional meat according to a third-party life cycle assessment. Additionally, we don’t use ingredients like soy or wheat which contribute to industrial agribusiness and soil degradation. Prime Roots also only takes three to five days to make our koji meat versus conventional animal meat that can take years,” she outlines. 

Moreover, the “deli counter is ripe for reimagination and a huge and growing category.”

“Any new category goes through cycles of innovation and adoption, and with our first-to-market innovation, we hope to reimagine the deli case with more plant-based alternatives for sandwich lovers.”

Prime Roots believes it is innovating in an entirely new category of deli meats. 

“We know consumers are seeking new options. Our products deliver great taste, no nitrates, cholesterol, GMOs, preservatives, hormones, no soy, no wheat, allergen-free and full of protein, fiber and prebiotics,” Le continues.

Three hundred million sandwiches are eaten daily in the US, so the market for deli meat is significant. 

“We have raised almost US$50 million in funding to bring Prime Roots deli meats nationwide, which is a testament to the next generation of plant-based meats that can deliver what consumers are seeking.”Prime Roots says 300 million sandwiches are eaten daily in the US, so the deli meat market is enormous.

Exploring koji’s versatility 
Regarding innovations in the pipeline, Prime Roots is working on new items, so the company can expand its offerings to 100% and continue innovating with the versatility of koji. 

“Our approach is always the same. We follow the same epicurean processes and traditions, but instead of animal meat, we use a plant-based koji that replicates meat’s umami flavor and texture. We currently cover 75% of deli offerings with our nostalgic turkey, ham, salami and bacon,” comments Le.

“We are excited about the future and the opportunity for Prime Roots to bring deli meats that are plant-based, clean, nourishing and sustainable nationwide.”

Available at deli counters and in food service, Prime Roots offers meat-free sliceable deli meats for deli counters, including classic turkey and ham which make up most of the volume of deli meat products in the US. 

The company also provides charcuterie offerings, such as salami, pepperoni, bacon, pâté and foie gras. Its proprietary plant-based meats are made from koji mycelium, mimicking the taste and texture of meat.

Lighter footprint on the planet
Both companies have proprietary mycelium-based technologies and make great-tasting products without heavily processed ingredients. Prime Roots and Quorn products also say the products have a significantly lighter footprint on the planet than conventional meats and other plant-based products.

Last month, the owner of Quorn, UK-based Marlow Ingredient, partnered with Danish food start-up Tempty Foods to launch meat alternatives based on mycoprotein – a fungus-derived “super protein” widely used in plant-based products.