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By Agroempresario.com
Israeli startup Chunk Foods has made its retail debut in the United States, launching its innovative plant-based steaks at independent retailers in Los Angeles and New York City. With plans to introduce an e-commerce platform by year’s end, the company aims to expand nationwide, making its high-protein, plant-based products accessible to a broader audience.
Having entered the U.S. foodservice sector in 2023, Chunk Foods now offers several retail options, including 4oz frozen steaks with 25g of protein, a 6oz steakhouse cut with 37g of protein, and 10oz slabs containing 31g of protein. The company also offers pulled plant-based meat with 25g of protein, ideal for stir-fries, sandwiches, and salads.
Despite flat sales in the plant-based segment, Chunk Foods founder and CEO Amos Golan remains optimistic. "Retailers are still open to new players if they offer something truly unique. Our focus on whole cuts with great taste and texture sets us apart," he explained. According to Golan, consumers are increasingly drawn to products that deliver convenience, nutrition, and authenticity.
Chunk Foods prides itself on a simple ingredient list that resonates with health-conscious consumers. The steaks contain cultured soy protein, coconut oil, natural flavors, beet juice for color, and essential nutrients such as iron and vitamin B12.
The startup is currently ramping up production at its facility outside Tel Aviv but is also evaluating the possibility of establishing a dedicated manufacturing plant in the U.S. "We’ll have more to share next year, but local production is something we’re actively exploring," said Golan.
Chunk Foods has made significant inroads in the foodservice sector, working with distribution partners such as Sysco, Chefs’ Warehouse, and Webstaurant Store. The products are available across a variety of venues, including high-end restaurants, golf clubs, and luxury hotels. Golan emphasized, "Our churn is almost zero, and we’re seeing strong repeat orders."
The company has also expanded internationally through a partnership with Sigma Alimentos. This collaboration has introduced Chunk Foods’ products to several restaurants in Mexico City and Monterrey, with co-branded items now available at Mr. Tofu locations in Mexico. Additionally, the startup’s plant-based offerings have performed well in pilot programs with select restaurants in Madrid, Spain.
Chunk Foods leverages a proprietary solid-state fermentation process, allowing precise control over the micro-texture of its whole-cut products. "We can adjust the direction and thickness of fibers, cut size, and even the color, giving us unmatched control over the product's final character," said Golan. This method is more cost-effective than traditional high-moisture extrusion or submerged fermentation, which require costly equipment and extensive processing.
The fermentation process not only enhances texture but also contributes to a richer, more meaty flavor, minimizing the “beany” taste often associated with plant proteins. Chunk Foods’ products are compliant with U.S. and European food safety regulations, ensuring seamless market entry.
With approximately $24.5 million in funding from investors such as Cheyenne Ventures and Fall Line Capital, Chunk Foods is poised for growth. Golan revealed, "We have ambitious expansion plans for 2025, aiming to bring our products to larger retailers and new markets."
The company's focus on delivering a premium sensory experience, combined with a more appealing cost structure, positions Chunk Foods as a serious contender in the plant-based space. "Our products are juicier and closer to real meat than anything else I’ve tasted," Golan concluded.
As the demand for sustainable and high-quality plant-based foods grows, Chunk Foods is committed to leading the charge with innovation and global partnerships.
