Mush Foods Plants Roots at Rutgers

MUSH FOODS PLANTS ROOTS AT RUTGERS: NOW PRODUCING 50CUT MUSHROOM ROOT BLEND AT THE FOOD INNOVATION CENTER

Bridgeton, NJ (February 28) – Mush Foods, the culinary innovator behind 50CUT, chef-ready mushroom root blends for restaurants and food service, is teaming up with talent at the renowned Rutgers’ Food Innovation Center in Bridgeton, NJ to produce its blend of mushroom and mushroom roots for the US market. Restaurants and foodservice operators can swap 50CUT into recipes in place of some meat, poultry or fish, to enhance flavor and nutritional benefits, while reducing the environmental impact of every dish.

“We’re actively developing strong business collaborations as we establish Mush Foods in the US. Leveraging the expertise at Rutgers enables Mush Food to quickly ramp up product development and production,” said Shalom Daniel, cofounder and CEO of Mush Foods. “Crafting 50CUT at the Food Innovation Center allows us to hit the ground running quickly to provide U.S. chefs and the foodservice industry a seamless way to boost every meat dish on the menu.” 

50CUT isn’t an alternative meat or an alternative protein; it’s mushroom root that delivers an umami flavor and authentic texture for meat, poultry, and fish dishes. 50CUT addresses many of the greatest challenges facing meat today. In addition to enhancing meat’s taste and juiciness, this unique, complete protein source adds fiber and other nutrients while simultaneously increasing the yield of cooked meat.  Each blend is meticulously crafted from a selection of premium, culinary-grade mushrooms like oyster, trumpet, shiitake, and lion’s mane.

The Rutgers Innovation Center offers emerging brands access to top food safety and culinary experts and to production capacity enabling rapid scale up. The Center is inspected by the USDA and FDA, which means products produced on site are immediately available for distribution to restaurants and food service. 

“We’re proud that some of the country’s most innovative brands were launched from the Innovation Center and are thrilled for Mush Foods to join that list,” said Craig Peck, Sr. Manager, Rutgers Food Innovation Center. “We take pride in opening doors and enabling growth and success for the most promising food brands. Mush Foods has created a groundbreaking, industry-disrupting offering. The market is hungry for 50CUT, and Mush Foods is ready to serve.”  

“The Innovation Center not only enables efficient production and scale, but it has quickly become a hub of culinary collaboration,” stated Mush Foods Culinary Director AJ Schaller. “Diners expect chefs to bring delicious food to the table while ensuring that the food is better for them and the planet. For those who are hungry for an exceptional burger, chicken, or fish dish while also looking to moderate their meat consumption, 50CUT gives chefs a unique and delicious way to deliver on consumer demands.”

About Mush Foods

Founded by food industry veteran Shalom Daniel (CEO) and renowned mushroom researchers Dan Levanon (Ph.D., Agriculture) and Idan Pereman (Ph.D., Biology,) Mush Foods pioneered an above-ground agricultural process to grows mushroom and mushroom roots using to produce a great-tasting, sustainable ingredient for the restaurant and foodservice industry. Mush Foods' 50CUT mushroom blends are available for use in meat, poultry, and fish dishes to reduce the percentage of animal protein needed while enhancing nutrition, flavor, and sustainability.