New Era Food uses a patented enzymatic process to increase the protein content of whole lion’s mane mushroom fruiting bodies, creating a clean‑label, fibrous matrix that mimics the texture and umami flavor of meat. The JUSTAKE product line provides high‑protein, complete‑amino‑acid steak alternatives for foodservice operators and retail brands, with options for allergen‑free or organic certification. Production is scalable and complies with Novel Food regulations.
Funding
Funding not disclosed
Founders
Product
Problem
Global meat production contributes significantly to greenhouse‑gas emissions, land degradation, and water consumption, while consumer demand for the taste and texture of meat continues to rise. Existing plant‑based alternatives often rely on highly processed ingredients, contain allergens, or fail to deliver comparable protein density and sensory experience. This gap limits the ability of foodservice operators and health‑conscious consumers to adopt truly sustainable, meat‑like products at scale.
Solution
NEW ERA FOOD applies a patented enzyme‑based platform to enrich the protein content of mushroom fruiting bodies, creating a natural protein matrix that mimics the fibrous structure of meat. The process uses 100 % natural, clean‑label ingredients—primarily lion’s‑mane mushroom combined with selected plant proteins—without generating novel food compounds, thus avoiding Novel Food regulatory hurdles. The resulting products, marketed under the JUSTAKE brand, deliver a juicy, fiber‑rich steak experience with pronounced umami flavor while providing a complete amino‑acid profile. Production is designed for scalability, enabling supply to both retail (direct‑to‑consumer) and foodservice channels. The technology also allows formulation adjustments to meet allergen‑free or organic (bio‑quality) specifications, supporting diverse market requirements.
Target Audience
Primary customers are foodservice operators (restaurants, corporate cafeterias, catering firms) and retail brands seeking natural, high‑protein mushroom‑based meat alternatives, as well as health‑oriented end‑consumers who prioritize clean‑label, sustainable protein sources.
Features
- Patented enzymatic treatment that boosts mushroom protein content to levels comparable with animal meat
- Use of whole mushroom fruiting bodies (e.g., lion’s‑mane) combined with plant proteins to form a cohesive, fibrous matrix
- Clean‑label formulation: no artificial additives, GMO‑free, and compliant with Novel Food regulations
- Natural umami enhancement through intrinsic mushroom compounds, delivering authentic meat‑like flavor without flavor‑masking additives
- Flexible manufacturing pipeline capable of producing bulk cuts (steaks) for B2B foodservice as well as packaged retail units
- Option to certify products in organic (bio) quality and to formulate allergen‑free variants on demand
- Full traceability and batch‑level data integration for quality control and regulatory reporting