FRIENDLY FOODS INTERNATIONAL LAUNCHES SHROOMEATS! CRAVEABLE BURGERS WITHOUT THE CALORIES, CHOLESTEROL AND FATS!

FOR IMMEDIATE RELEASE

Contact: Amy Levy PR (310) 444-5250

VEGAN, GLUTEN-FREE, MUSHROOM-BASED SHROOMEATS PATTIES, BALLS AND SHREDS THAT DELICIOUSLY ADAPT TO THE SAUCES THEY ARE PREPARED IN

Los Angeles, CA, February 25, 2020…Back in 2016, Dissaya Theerakaosal, found herself worrying about her mother Jariya’s limited diet. While standing over a piping hot stew of delicious vegetables, hearty noodles and aromatic Thai spices, Dissaya wondered if an ingredient like shiitake mushroom could add a higher nutritional profile to her cooking. After all, shiitake mushrooms were plentiful in Southeast Asia, easy to use in any dish, and there were claims that their compounds helped fight cancer, boost immunity, and support heart health. A vegetarian for most of her life, Jariya had experienced some major health issues recently.

he future founder of Shroomeats had dabbled in a vegan/vegetarian diet, however she missed animal protein and could not sustain it. Over the next several months, Dissaya got to work in the kitchen, trying new recipes that incorporated the shiitake mushrooms and other healthy ingredients. She ultimately created a savory and delicious mushroom ball and a mushroom patty that could be included in most of the meals she and Jariya ate together. Visit www.shroomeats.co

An aspiring natural food innovator with an eye towards sustainability, she thought about her previous life running environmentally friendly tourism for a company where she planned numerous trips that showcased climate change and distress on our planet. She produced itineraries that went under the sea, to working farms around the world, and to local villages where fresh water was often scarce. Now she needed to consider all that was important to her if she was going to cultivate a food company.

She busied herself by scrolling through the social media pages of chefs, restauranteurs and Food Network celebrities. Many were posting pictures of their “Meatless Mondays,” and the vegetarian meals that they were enjoying 2-3 times a week. “A vegan food business could be very interesting,” thought the budding entrepreneur. Like all food producers, she tried her creation out on her friends and family. When her carnivorous friends would come over for a barbeque, she would present beautifully-plated dishes to them without revealing they were plant-based. 

Surprisingly, all of her friends loved them and everyone told Dissaya that she should go into business. Her dear friend Pam, expressed interest in working with her on the project and joined forces with her early on. Next, Dissaya contacted her friend Mary in the U.S. that she met during a foreign exchange year during high school in Minnesota. Mary, now living in California, joined the team immediately, saying, “Whatever you do, I’ll be by your side,” and a woman-owned /minority-owned company partnership was solidified. The three of them collaborated to develop their innovative mushroom patty and ball, keeping sustainability and environmentally protective approaches as top of mind. “I've seen our environment change over time in such negative ways,” she told Mary.

After a year and a half working together to perfect their recipe - identifying a manufacturer, getting the product tested in a nutritional lab and going through endless lists of potential names, Dissaya, Mary and Pam decided to call their products “Shroomeats.” They wanted the Shroomeats to acclimate to whatever sauce they were prepared in. From teriyaki to BBQ to marinara, the balls they tested and ultimately manufactured became flavorful meat alternatives that even their most sophisticated foodie friends liked.

When it was time, Dissaya visited Mary in Los Angeles, and enrolled in an incubator program to further explore their options. She and Mary noticed the growing American interest in following a flexitarian diet (a semi-vegetarian diet that is centered on plant foods with the occasional serving of meat) coupled by a trend in mushroom consumption.

While Dissaya is not a vegan or vegetarian, she has always been conscientious and concerned about protecting our planet. She has immersed herself in research, has read several books by award-winning author Michael Pollan on mindful eating, and of course has watched documentaries like Food, Inc. and Forks over Knives about consumer health, the livelihood of the American farmer, the safety of workers and protecting our environment.

But are all Americans heading in this direction? Though reports tell us about the positive impact of sustainable farming and the health benefits of eating less meat, NPR’s Marcelo Gleisera cited a “2016 Harris poll commissioned by the Vegetarian Resource Group that puts the number of vegetarian adults at 3.3 percent and vegans at about half of that.” “This suggests a roughly 50 percent growth in numbers in the past 10 years,” he reported.

Shroomeats mission is to create healthy products for the slowly growing population of consumers that enjoy meat alternatives. While other meatless options have recently entered the market, many are actually higher in saturated fat and lower in protein than beef. They may also highly processed, which means they are not necessarily a particularly healthy food in general. Shroomeats are one-of-a-kind as they are the only shiitake mushroom-based patties and balls on the market. In addition to their wholesome, juicy taste, Shroomeats are made with only seven ingredients and they are non-GMO, gluten-free, cholesterol free, and they and have no artificial flavoring. The taste is up to the person preparing them.

Shroomeats balls can be cooked and combined into a meal in minutes. The serving size is 4-5 balls that are packed with 17g of protein. Similarly, the patties are not just for burgers, they can be sliced and added into lasagna, tacos, or even dumplings. Shroomeats offer endless possibilities for culinary creativity, and the Shroomeats website has adventurous recipes to attempt. They offer cultural diversity, sustainability and a chance to use your imagination.

After trying Shroomeats mushroom patties and balls at Besties Vegan Paradise, VegNews’s Tanya Flink said, “We’ve come across this mushroom-based meat brand, but we wish it was more widespread. These products hold together when cooked and are the definition of umami bombs. Keep one of each in your freezer for a reliable protein staple to enhance any quick weeknight dinner,” she raved.

According to Clean Eating Magazine, “eating less meat is better for your budget, the environment and your waistline. Cutting out meat once a week will improve your health and leave additional dollars in your wallet.”

Friendly Foods International (FFI) is a growing company who has line extensions already in the works. Whether you try them for health reasons, taste or an interest in protecting our planet, Shroomeats are simple to thaw, marinate and cook in minutes. Shroomeats are currently available throughout six local Los Angeles grocery stores. The manufacturer’s suggested retail price is $7.89 for a two serving package with two patties and $7.95 for a 2-4 servings package of balls.

Keep an eye out for restaurants around Southern California who are soon adding Shroomeats to their menus. 

www.shroomeats.co

Media Inquiries: For more information about Shroomeats, high resolution photos or to schedule an interview with Dissaya Theerakaosal, please contact Amy Levy Public Relations at [email protected] or call 310-444-5250.