Berkeley, California-based Prime Roots is launching the first line of Koji Charcuterie and fully sliceable bulk Koji Deli Meats. Prime Roots’ Koji Meat line will include umami-rich hams, turkey, and salami, all of which can be hand-sliced in true deli style.
Instead of using soy, wheat or peas, Prime Roots’ meats are made with koji, the fungi behind miso and soy sauce. Koji is a mycelium which naturally grows in long fibers that microscopically mimic animal muscles. The koji protein platform has allowed them to develop a deli meat alternative that can be freshly sliced and feel at home next to classic deli mainstays; available in flavors like cracked black pepper turkey and smokey ham. Koji Pâtés, pepperoni, and foie gras will round out the deli selection.
In 2020, Prime Roots launched Koji Bacon to rave reviews, as the product sold out immediately and amassed a waitlist of more than 50,000 people. Over the last two years, the company developed and launched over 30 products, testing and selling several formats of Koji Meats.
The company has recently turned its attention to the bulk deli category. This direction will allow Prime Roots to branch out to a wider audience and reach meat eaters directly. The company says that its company encourages regular, simple swaps by offering Koji Meats as an option alongside animal meats in restaurants, deli cases, and sandwich shops across the country.
Prime Roots is on a mission to provide a better cut of meat for every type of eater. Prime Roots believes the company is able to replicate the taste and texture of meat without any of the environmental costs of animal proteins. Prime Roots was founded by CEO Kimberlie Le and CTO Joshua Nixon, who pull from their research at University of California Berkeley with backgrounds in food, technology, and microbiology. Their work has been featured in the Wall Street Journal, New York Times, and Food & Wine.
For more information, visit primeroots.com.
