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Top Chef Tom Colicchio Joins Meati Team to Bring Mycelium Meats to the Masses 


November 17, 2021
From Vegconomist
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Top Chef Tom Colicchio Joins Meati Team to Bring Mycelium Meats to the Masses  – vegconomist – the vegan business magazine


  • November 17, 2021

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    Celebrity chef and food activist Tom Colicchio is joining mycelium-based alt meat producer ’ team of investor-advisers. The host of hit cooking reality show , Colicchio aims to build on his ventures as a chef and food advocate working to end food insecurity through the partnership. 

    “I’m thrilled to be a part of the journey as they bring their disruptive product to market and make a real global impact” – Tom Colicchio

    Colicchio sees Meati’s mycelium-based meats as a scalable and sustainable solution to democratize whole food nutrition, with the company currently undergoing rapid scaling of production ahead of a national launch in 2022. The Colorado-based alt protein a Series B raise of $50 million for its mycelium-based whole cuts of meat created through fermentation.

    Meati Foods
    ©Meati Foods

    After announcing the partnership officially this week, Colicchio is offering first-taste bundles to his followers to be one of the first to try products ahead of their 2022 rollout. 

    “As a chef, I have a keen eye for seeking out new ingredients and innovations that deliver on quality and taste, and I’m equally as passionate about finding products with the potential to deliver whole nutrition in an equitable and sustainable way. Meati excels in both of these categories, and I’m thrilled to be a part of the journey as they bring their disruptive product to market and make a real global impact,” explained Tom Colicchio.

    “Compared to any products I’ve seen on the market to date, Meati’s value proposition of providing a nutritious, accessible product with low environmental impact remains unmatched. Your body benefits from Meati’s whole food nutrition, while the planet benefits from Meati’s small environmental footprint – that’s something to feel good about,” he added. 




    Source: Vegconomist.com
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