As we introduce food from another kingdom to kitchen tables all over the world, we can't think of anyone better to join us on our mission. 🚀 Welcome to the team, John P. Bortells and Becky O'Grady! We're so glad to have your collective expertise and passion for our mission.
meati™
Food and Beverage Manufacturing
Boulder, CO 19,020 followers
meati is creating a new source of nutrition. We're working towards a future where everyone eats well without compromise.
About us
We believe that good food should be good for the planet, too. That's why we founded Meati in 2017, right here in Boulder, Colorado. We're on a mission to bring mycelium, one of the most nutrient-dense superfoods on the planet, to kitchen tables all over the world. Made with minimal ingredients, our cutlets and steaks are 95% mycelium. They're high in protein, fiber, vitamins and minerals, and low in carbohydrates, fats and cholesterol. And, most importantly, they're delicious. They're beloved by meat eaters, vegetarians and vegans alike. Created using a natural fermentation process, you won't find any chemicals or preservatives that you can’t pronounce, and you'll also find no pesticides or antibiotics in our products. They're also free of the top nine allergens. You can find Meati in 7,000 stores nationwide, including the Kroger family of stores, Albertsons and Safeway stores, Super Target, Whole Foods Market, Sprouts Farmers Market, Meijer, Fresh Thyme, Natural Grocers, Wegmans, and many more! It's super, naturally. Visit meati.com to learn more about Meati, to see where you can find it, and to check for career opportunities!
- Website
-
https://www.meati.com/
External link for meati™
- Industry
- Food and Beverage Manufacturing
- Company size
- 201-500 employees
- Headquarters
- Boulder, CO
- Type
- Privately Held
- Founded
- 2017
- Specialties
- Consumer Product Goods
Locations
-
Primary
Boulder, CO 80301, US
Employees at meati™
-
Brian Goldberg
Redbud Brands, LLC - Founder & Managing Director Entrepreneur / Executive / Investor / Board Director
-
Katrin Burt
Managing Partner, Grosvenor Food & AgTech
-
Christian Gammill
Venture Investor, Innovation Advisor, Founder Champion & Former Chemist.
-
Stephanie Larson, SPHR
VP People and Culture
Updates
-
We're honored that the City of Thornton, Colorado is home to Mega Ranch, where we produce all of Meati's products. We recently met with City of Thornton council members and representatives from the Thornton Office of Economic Development to talk about the value of sustainability, the future of food, and employment opportunities. We're all inspired about the impact we can make right here in Colorado. Grateful for the partnership, vision and trust! Pictured (from left to right): Tony Unrein, Andrea Wombacher, Roberta Ayala, Phil Graves, Adam Krueger - CEcD, Wendi Nafziger, CEcD, Kate Bentley
-
-
Consumers are savvy. 62% read the nutrition labels on food now, according to the new Midyear Trends report from Datassential. We think they'll be pleased when they flip the box to find out what's in Meati. It's made of 95% mycelium, and only a few other familiar ingredients - and nothing you can't pronounce!
-
The work we do isn't always easy, but it's *always* rewarding. We are proud and humbled that Mega Ranch was named Sustainable Plant of the Year by Food Engineering. It's great to be recognized for our vision, commitment, creativity, passion and grit that went into developing Mega Ranch. We have incredibly high standards for our products and the environment - because we don't think they have to be mutually exclusive. Thank you to our very own Andrea Wombacher who spoke to Derrick Teal at Food Engineering Magazine about the magic behind Meati.
FOOD ENGINEERING Magazine Announces Sustainable Plant of the Year Award Winner
foodengineeringmag.com
-
We're fortunate to have champions and partners like Prelude Ventures' Mark Cupta who've been with Meati from the very beginning. Mark joined us at HQ recently for a fireside chat with our CEO Phil Graves to talk about why he continues to double down on his investments in Meati. “I want Meati to be a household brand name. It deserves to be a brand name. The future of food undoubtedly has mycelium and mycoprotein in the mix.” Thank you, Mark, for believing in our vision to deliver delicious foods that are incredibly healthy for ourselves, and our planet. And, we agree with you - the Meati Carne Asada is one of our faves, too!
-
-
Last week, our very own Zack Jacobson, VP of corporate development and finance, spoke with Grace A. Garwood of The Food Institute about the growth of the mycelium category, and why consumers - and therefore, investors - are so excited about Meati. One reason? Meati's products are nutrient powerhouses. Mycelium is high in protein, fiber, and minerals, and low in carbohydrates, fats, and cholesterol. “All of Meati’s products are 95% mycelium, with just a couple of standard ingredients, like salt. Consumers not only love the health benefits, they love the taste. So there’s a huge market opportunity," Zack told Food Industry. The other reason, he said, "A single spore, on average, can make the same amount of protein in 24 hours as you’d get in one and a half cows. From a cost efficiency, as well as an energy and water use perspective, this is incredibly attractive.” We're grateful consumers and investors see the power of mycelium! Read all about it here: https://lnkd.in/enXPcBr9
Mycelium-based Meat Intriguing Investors and Consumers
foodinstitute.com
-
We know our mycelium has a number of health benefits (complete protein, fiber, and more) but to unpack why that's the case, we started working with PIPA - Process Integration & Predictive Analytics, using their AI models to identify areas of study that could have the most impact. We're honored to be listed as a startup "on the cutting edge" by Food Business News for this partnership. We can't wait to share more of what we learn! Read here: https://lnkd.in/ePZjnVtN #ai #foodbev
Meat, dairy startups on the cutting edge
foodbusinessnews.net
-
"There's really three elements [that make Meati stand out]: taste is the front-runner...it's a whole food...[and] it's scalable." We aren't plant-based. We're not animal-based. We're building a new category. CEO Phil Graves broke down how his journey led him to Meati, our process, and what's next for us with Oli Hall on his new Ethical Edibles podcast. 🎧 : https://bit.ly/3Kh50Nc #sustainability #foodandbev
Ethical Edibles - Meati's CEO on mushroom root and why it's the future of food by Oli Eats it All
podcasters.spotify.com
-
Last month, our SVP of engineering and operations Joseph Johnston attended Food Engineering Magazine's Food Automation & Manufacturing Symposium and Expo to share a case study of the Mega Ranch — the magazine's Sustainable Plant of the Year. Thanks for the highlight in your wrapup, Derrick Teal! Coming this summer: a full profile of the Mega Ranch in Food Engineering Magazine. Stay tuned... #sustainability #foodandbev #cpg #manufacturing
There Was Plenty to See at FA&M 2024
foodengineeringmag.com
-
We're committed not just to making the best products we can from MushroomRoot™, but truly understanding and capitalizing on its nutritional value. That's why we formed our Science Advisory Board last year, and they've been hard at work since. Board chair Harold Schmitz, PhD, sat down with Nutrition Insight earlier this year to share what we've found so far. #alternativeprotein #food
Meati Foods: To the root of mycelium’s health and sustainability opportunities
nutritioninsight.com