Moku makes mushroom-based jerky and the plant-based snack brand's flagship product was created to provide a savory, meat-like alternative to conventional jerky products. As well as being entirely plant-based, the product has the advantage of being minimally processed and free from the top eight food allergens.
The simple recipe is made from ingredients like king oyster mushrooms, coconut aminos, chickpea miso and maple syrup, which form the base for flavors like Original, Hawaiian Teriyaki and Sweet & Spicy. Matt Feldman, founder of Moku, says: "I struggled to find an alternative to replace jerky, my go-to snack, that wasn’t filled with ingredients that sounded like they were made in a lab, so I set out to create my own.”
A wide variety of consumers, not just vegetarians and vegans, are open to exploring meatless snacks for the sake of supporting their health.
Image Credit: Moku
Moku Makes Minimally Processed "Jerky" Without Top Allergens
1. Plant-based Snacks - The increasing demand for plant-based snacks presents an opportunity for companies to create innovative alternatives like mushroom-based jerky.
2. Minimally Processed Foods - Consumers' preference for minimally processed foods can drive the development of new, natural snack options like Moku's mushroom-based jerky.
3. Allergen-free Products - The need for allergen-free snacks creates a market for innovative products like Moku's jerky made without the top eight food allergens.
1. Plant-based Food Industry - The plant-based food industry can capitalize on the growing demand for meatless snacks by offering innovative products like mushroom-based jerky.
2. Health Food Industry - The health food industry can tap into consumers' desire for minimally processed snacks by introducing natural options such as Moku's mushroom-based jerky.
3. Free-from Food Industry - The free-from food industry can cater to consumers with food allergies by creating innovative products like Moku's jerky that are free from common allergens.