Joyn Foods is a culinary innovator and creator of 50CUT, the premium mushroom and mushroom roots blends for chefs. 50CUT is crafted for use in ground beef, pork, and poultry dishes, seamlessly boosting umami flavor, nutrition, and yield while slashing environmental impact. Thanks to a proprietary and sustainable cultivation technique, we rapidly grow culinary-grade mushrooms and mushroom roots, including oyster, trumpet, shiitake, and lion’s mane, in upstate NY for restaurants and food service operators nationwide. Hungry for an exceptional burger, chicken, or fish dish? 50CUT makes sure chefs have got you covered.
US，NYC
If you are attending the NY Restaurant Show, make sure to stop by and see us!
Chief Growth & Sales Officer | Food Service Hospitality Operations | Specialty Foods | M&A | National Account Management
We're thrilled to be exhibiting at the NY Restaurant Show! Come taste the future of balanced proteins at our updated booth #2234 and check out our amazing 50CUT blended beef. We can't wait to see you there! #NYRestaurantShow #50CUT #BlendedBeef #FoodInnovation #balancedprotein
Amazing partnership, School Food Rocks! 50CUT (formerly Mush Foods) is proud to offer our innovative balanced proteins to schools and universities. We're talking lower fat, higher fiber, and a smaller carbon footprint – all while keeping meals delicious and student-approved! #Sustainability #BetterSchoolMeals #50Cut
?? BIG NEWS: School Food Rocks? Partners with 50Cut! ?? We’re excited to announce our latest partnership with 50Cut, bringing their Balanced Proteins innovation to K-12 and higher education foodservice! These game-changing products deliver better nutrition, enhanced sustainability, and incredible flavor—without compromising on taste or functionality. ?? Introducing 50Cut’s First Offerings for K-12 & Higher Ed: ? Bulk Ground Beef & Mushroom Blend – A 70/30 mix of premium ground beef and mushroom mycelium, reducing fat and cholesterol while adding fiber, iron, and vitamin D. ? Ground Beef & Mushroom Burgers – Juicy, flavorful, and student-approved, with 30% mushroom mycelium for a healthier, more sustainable burger—without sacrificing taste! ? Mushroom Duxelles Base – A rich, umami-packed blend of finely chopped mushrooms and aromatics, perfect for enhancing a variety of dishes across menus. ?? Why This Matters for K-12 & Higher Education: ?? Cuts saturated fat & sodium while boosting fiber, iron, and vitamin D ?? Retains moisture & enhances flavor – keeps meals juicy & delicious ?? Up to 50% lower carbon footprint than traditional meat-based meals ?? Seamless integration into existing menus with no major modifications 50Cut’s Balanced Proteins provide a better way to serve delicious, nutritious, and sustainable meals in school and university dining. ?? Want to learn more? Visit 50CUT.com ?? Interested in samples? Contact us at [email protected] or reach out to Padraic Doherty at [email protected] We can’t wait to bring these innovative solutions to school nutrition programs and higher education dining halls across the country! Stay tuned for more updates, recipe ideas, and product showcases. #SchoolFoodRocks #BalancedProteins #50/Cut ?#K12Foodservice #HigherEdDining #Sustainability #BetterSchoolMeals #FutureOfFood 50CUT (formerly Mush Foods)
Excited to see 50CUT included in this mushroom roundup on The New York Times, featuring our incredible partners at Pat LaFrieda Meat Purveyors. With our 50CUT gourmet mushroom blend, we've introduced mushrooms into iconic dishes around the Northeast thanks to our chef partners including Marc Forgione, Chef JJ Johnson, and Michael Solomonov. Chefs and food service providers—want to join the mushroom movement? Let’s connect! Thanks to Florence Fabricant ?? #FoodInnovation #ChefInspiration #50CUT #FoodService #NYTFood Jeremy Steindecker FIELDTRIP
Reimagining the meatball with 50CUT. Chef's Roll, Inc.'s Chef Steven makes a Lamb Meatball Pappardelle with a pine nut gremolata.
@ChefStevenPDX makes Lamb Meatball Pappardelle using 50CUT and serves with a pine nut gremolata. #sponsored by Mush Foods #chefsroll #rollwithus #crfeatures50cut
50CUT (formerly Mush Foods)转发了
@ChefStevenPDX uses 50CUT to make this juicy burger topped with caramelized onions, blue cheese and arugula. #sponsored by Mush Foods #chefsroll #rollwithus #crfeatures50cut
We're excited to partner with Marc Forgione to bring NYC diners three incredible new dishes this fall! If you are in New York, be sure to stop by Peasant, One Fifth Trattoria, and Forge to try them out. A word from Chef Marc on innovating with 50CUT on his menus: "As the Chef/Owner of Forge, Peasant, and Trattoria One Fifth, I know that flavor always comes first. 50CUT adds rich umami to my dishes without sacrificing flavor or texture. It's the next-level culinary innovation that's a game changer for professional kitchens." #ChefLife #CulinaryTech #FoodInnovation #NYCEats #Hospitality
Something delicious is brewing at e.terra Kitchen with 50CUT! ?? We're always thrilled to see chefs experimenting with our versatile ingredient. Want to give 50CUT a try? Feel free to reach out - we're happy to help!? #foodinnovation #deliciousandsustainable #50CUT #Mushfoods
Just Learning About 50 Cut Mush Foods - and Look Forward to Meeting & Sampling Later This Week at e.terra Kitchen 2191. Contact Padraic Doherty to learn more. @50cut_mushfoods - “OUR MISSION IS TO SLASH GLOBAL MEAT CONSUMPTION IN HALF. Mush Foods is growing mushroom mycelium using pioneering technology to produce a great-tasting, sustainable ingredient for food companies, retail and food service.” ?? #50cutmushfoods #foodtechnology #newfoods #mycelium #mushrooms #flavorfulfood #planethealthy #umani #sustainability #nyccommercialkitchen #sharedkitchen #commercialkitchen #sharedkitchens #nycsharedcommercialkitchen #nyckitchenrental #nycrentalkitchen #nyceventspace #harlemny #eterrakitchen
Chef Mark Forgione is serving up 50CUT at his acclaimed NYC restaurants!
Chief Growth & Sales Officer | Food Service Hospitality Operations | Specialty Foods | M&A | National Account Management
Thrilled to see Chef Mark Forgione featuring 50CUT at all three of his NYC restaurants! Love the modern take on classic dishes. ?? A must try when you are in the city! Restaurant Mark Forgione - 50CUT Jurgielewicz Duck Ragu Peasant - 50CUT Steak Tartare One Fifth - 50CUT Sausage Pizza #MarkForgione #50CUT #RestaurantMarkForgione #OneFifthNYC #PeasantNYC Shalom Daniel Mush Foods
We're excited to see our partnership with Patrick LaFrieda coming to life! The LaFrieda 50CUT Burger has been a huge hit - perfect for those looking to reduce their red meat consumption without sacrificing any of the flavor or experience. Want to impress your grill-out guests this Labor Day? Send this to the burger lover in your life and order them to your door now ?? ?? https://lnkd.in/encThu_e Pat LaFrieda Meat Purveyors #LaborDay #GrillMaster #50CUT #LaborDaySale
Meet Chef JJ Johnson, renowned chef and founder of FIELDTRIP! We've teamed up to bring you a dish that is seriously JUICY. At FIELDTRIP, they champion sustainability on their menu and sourcing the freshest ingredients, including 50CUT. Learn more about JJ's creation and why he likes cooking with our mushroom root blend ??