Prime Roots to introduce new deli-style meat alternatives made from fungi protein
Company rolls out turkey, ham, salami and bacon slices made from mycelium after extensive research
USA – Prime Roots has introduced a new series of plant-based deli meats developed using mycelium-based protein, marking the culmination of a seven-year research and development phase.
The new range includes plant-based versions of popular deli options such as Smoked Turkey, Cracked Pepper Turkey, Smoked Ham, Black Forest Ham, Salami, Cupping Pizza Pepperoni, and Bacon.
These products are made using a proprietary whole-food fungi protein that the company says mimics the taste and texture of traditional deli meats.
According to Prime Roots, studies show that the fungi protein used in its products supports muscle development more efficiently than animal-derived proteins like milk.
The deli alternatives, which are now available in more than 30 US states, are being sold sliced at grocery deli counters, in retail stores, and in restaurants.
The company states that its products are free from nitrates, cholesterol, gluten, soy, GMOs, and artificial additives, and contain complete proteins.
Prime Roots co-founder Kimberlie Le said the newly released versions are the result of years of customer feedback, refined recipes, and packaging improvements.
She added that the goal has been to offer consumers familiar deli flavors while also meeting current health and dietary preferences.
Beyond nutritional considerations, Prime Roots emphasizes that its production methods are designed to reduce environmental harm.
The company claims that its process uses 91% less carbon, 92% less water, and creates 89% less water pollution compared to conventional meat production.
The rollout of the upgraded deli line reflects the company’s broader aim of offering more sustainable options in the meat alternatives space.
By relying on fermentation and mycelium cultivation, Prime Roots says it can produce food with a lower ecological footprint while maintaining consistency in quality and taste.
The new products are positioned to compete with both traditional deli meat and other plant-based alternatives on supermarket shelves.
The company has not disclosed the exact retail pricing of the new items but notes that availability varies depending on the outlet and location.
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