Adamo’s new steak is set to disrupt the burgeoning whole-cut meat alternatives market, which has long lacked innovation despite whole-cuts making up 85% of real meat consumption globally.
As plant-based meat sales experience fluctuations, surveys indicate consumers are increasingly seeking tastier, more authentic products with clean labels — 81% are concerned about ultra-processed foods.
With its proprietary fermentation process, Adamo Foods produces long, densely packed fibers of mycelium, closely replicating the muscle structure of whole-cut meat. This breakthrough technology results in a tender, flavorful fungi steak made from just five natural ingredients, free from plant off-notes and artificial binders like methylcellulose.
The Adamo Steak is also nutritionally superior, being high in protein and fiber, with zero cholesterol, and boasts an impressive 93% reduction in greenhouse gas emissions compared to conventional beef.