Can’t Believe It’s Not Meat!
Chunk Foods, one of the more recent players in the plant-based food industry, just raised $15 million to develop a plant-based steak.
Unlike plant-based proteins with a distinct taste, the Israeli startup’s planned line of alternative proteins will all mimic that texture, taste, and color of traditional meat. Chunk is betting you won’t be able to tell the difference from its meat substitute steak and a real tenderloin.
Chunk Foods’ $15 million seed funding round was led by Fall Line Capital, along with MIT’s E14 Fund and actor Robert Downey’s FootPrint Coalition Ventures.
With this fresh capital, the alternative meat company plans to perfect the fermentation process it uses to create alternative meats. Chunk Foods’ proprietary process uses food-grade microorganisms to turn soy and wheat into proteins. This is what allows Chunk Foods to closely mimic the texture and taste of real meat.
Chunk Foods plans to use its newfound millions to build a facility in Israel it boasts will be “one of the largest plant-based whole cuts factories in the world.”
Currently, you can try Chunk Foods steaks at select restaurants in New York City, including Coletta, Anixi, and The Butcher’s Daughter. But soon you shouldn’t have to travel further than your backyard grill. Once its new factory is complete, Chunk Foods plans to start producing millions of steaks per year.
The steaks will feature no preservatives, additives, cholesterol, or GMOs. But they’ll still have the delicious taste of real steak, plus 25 grams of protein to boot. And, for those with soy or wheat allergies, Chunk Foods has food products in the pipeline made without these raw products.
For the reluctant vegetarians, vegans, or other herbivores out there who miss the sizzle and taste of a perfectly-cooked steak, Chunk Foods might just be the solution.
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