US-based alternative meat production company Prime Roots has launched a new range of plant-based deli meats at the Summer Fancy Food Show in New York City.
The new plant-based meats, a result of Prime Roots’ seven years of research, are made from mycelium-based whole food protein.
The lineup includes Smoked Turkey, Cracked Pepper Turkey, Smoked Ham, Black Forest Ham, Salami, Cupping Pizza Pepperoni, and Bacon.
According to Prime Roots, the new products indicate a significant development in the $300bn deli meat industry, providing a fresh-sliced, plant-based alternative.
Prime Roots co-founder Kimberlie Le said: “As a new-school deli brand, we’ve always been committed to giving people the flavour and health benefits they expect from their favourite deli classics.
“We’re thrilled to unveil our upgraded recipes and new packaging that has been refined over years of feedback and that will drive real results.
“With some of our retail partners reporting that Prime Roots is driving 20% growth in deli sales – we’re not just taking share—we’re growing the category.”
According to studies, the fungi-based proteins, similar to those used by Prime Roots, can build muscle more effectively than animal-based proteins.
In the blind taste test, the meat eaters preferred the plant-based meats, which offer both functional and nutritional benefits, over traditional meats.
The products are suitable for health-conscious consumers concerned about preservatives and additives, such as nitrates, classified as a Group 1 carcinogen by the WHO.
They are nitrate-free, cholesterol-free, and rich in complete protein, providing a heart-healthy, clean-label option.
Also, they are gluten-free, soy-free, GMO-free, nitrate-free, and free from artificial ingredients.
Prime Roots said that each product is designed to be sliced fresh using commercial deli slicers and is suitable for both delis and restaurants.
Established in 2017 in Berkeley, California, Prime Roots aims to deliver superior taste without harmful additives, setting a new standard in plant-based deli meats.
Its products offer environmental advantages, with 91% fewer carbon emissions, 92% less water usage, and 89% lower water eutrophication compared to traditional meat production.
