FUNGI BASED MEAT SUBSTITUTES

Brand Owner (click to sort) Address Description
BOSQUE FOODS Kismet Labs, Inc 600 N Broad Street, Suite 5 # 737 Middletown DE 19709 fungi-based meat substitutes;FOODS;
GROWN, NEVER GROUND MYFOREST FOODS CO. 70 Cohoes Avenue Green Island NY 12183 Fungi-based meat substitutes; meat substitutes; meat substitutes, namely, mushroom-based bacon; mycelium being processed edible fungi for use as an ingredient in the manufacture of food products; mycelium being processed edible vegetative mushroom root structures for use as an ingredient in the manufacture of food products;
GROWN, NOT GROUND MYFOREST FOODS CO. 70 Cohoes Avenue Green Island NY 12183 Fungi-based meat substitutes; meat substitutes; meat substitutes made from mycelium; meat substitutes, namely, mycelium-based bacon; mycelium-based jerky substitutes; mycelium, namely, mycelium being processed edible vegetative fungi root structures, for use as an ingredient in the manufacture of food products;
MUSH BELLY MYFOREST FOODS CO. 70 Cohoes Avenue Green Island NY 12183 Fungi-based meat substitutes; meat substitutes; meat substitutes made from mycelium; meat substitutes, namely, mycelium-based bacon; mycelium-based jerky substitutes; mycelium, namely, mycelium being processed edible vegetative fungi root structures, for use as an ingredient in the manufacture of food products;
MY MYFOREST FOODS CO. 70 Cohoes Avenue Green Island NY 12183 Fungi-based meat substitutes; meat substitutes; meat substitutes, namely, mushroom-based bacon;
MYBACON MYFOREST FOODS CO. 70 Cohoes Avenue Green Island NY 12183 Fungi-based meat substitutes; meat substitutes;MY BACON;
YOU'VE NEVER TASTED MUSHROOMS LIKE THIS Kismet Labs, Inc. 600 N Broad Street, Suite 5 #737 Middletown DE 19709 fungi-based meat substitutes;YOU HAVE NEVER TASTED MUSHROOMS LIKE THIS;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.