Eat the Change debuts with upcycled mushroom jerky
Mushroom jerky is the first item that Eat the Change, a new plant-based food brand, is introducing in retail packaging.
A family farm in Kennett Square, Pennsylvania provides the portobello and crimini mushrooms used in the USDA certified organic jerky. Some of the mushrooms are so large or bruised that they are not usually sold in stores. These mushrooms are upcycled by Eat the Change, who marinate them in a flavorful combination of spices then smoke them over hickory wood. The outcome is a plant-based jerky with a 12-month shelf life that mimics the flavours of conventional animal jerky.
“Our goal is to change the food system by giving people daily, actionable choices that make a difference,” said Seth Goldman, co-founder of Eat the Change, founder of Honest Tea and chair of the board at Beyond Meat, Inc. “With Eat the Change Organic Mushroom Jerky, we hope our customers will start to rethink the climate impact of their diets.”
Eat the Change Organic Mushroom Jerky is available in five varieties: Sea Salt + Cracked Pepper, Hickory Smokehouse, Maple Mustard, Habanero BBQ and Teriyaki Ginger.
“In addition to being one of the most sustainable crops, mushrooms are a great canvas to showcase the incredible variety of flavors and ingredients our planet has to offer,” said Spike Mendelsohn, celebrity chef and co-founder of Eat the Change. “We wanted to launch a product that was not only good for you, but also truly delicious.”
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The jerky comes in 2-oz bags for a suggested retail price of $5.99 and will be available across 37 states in more than 300 stores, including Whole Foods Market, Erewhon, Stop & Shop, Giant, PCC, MOMS Organic Market and Fresh Market.