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“At Prime Roots we make meats that matter for our planet, and for our connection to each other and food. I hope that one day we’ll be able to feed millions, if not billions, of people with our delicious and sustainable foods. We’ll know that we are successful when every person on the planet has access to delicious and nutritious foods that nourish both people and planet.”
- Co-Founder/CEO Kim Le
Prime Roots CEO/Co-Founder, Kim (right) and Co-Founder, Josh (left)
Koji, our key ingredient, has been used for centuries across Asia (only recently in contemporary Western cooking) for its enzymes to transform ingredients like soybeans and rice through a fermentation process. Natural umami flavor + familiar protein texture = a near identical, yet environmentally friendly, meat replica!
It's easy to get lost in the apathy of climate change - we were there too. We hope to make it easy for you to make simple swaps for meat in your diet, that feel just as exciting to eat as the real thing. We believe that the smallest changes do eventually make a big impact.
Because fermentation is at our core, each product provides a healthy dose of prebiotics - something you won't find in conventional meat.
Koji's protein does not need to be isolated and modified (unlike pea, soy, and wheat proteins). Once our koji is grown, we simply mix it with other ingredients for flavor and texture, then it's shaped and cut into the final product. The whole process takes about 3 days.
Koji proteins are packed into its fibers - the same fiber your doctor keeps hounding you about! Since your body has to digest the fiber before it gets to the protein, we've heard our products are actually more filling than other proteins.
No chemicals on our ingredient list! Koji serves as our base, then coconut oil, konjac, and other plant-based extracts are added for flavoring.
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