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Mush Foods, Pat LaFrieda Launch LaFrieda 50CUT Burger

 

Mush Foods, the culinary innovator behind 50CUT, the mushroom and mushroom root blend for chefs, partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger.

Mush Foods, the culinary innovator behind 50CUT, chef-ready mushroom and mushroom root blends for restaurants and foodservice, has partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger. The first nationally co-launched burger made with 50CUT is a 6-ounce mouth-watering beef and mushroom patty that can satisfy any burger lover’s craving, while boosting nutrition, increasing yield, and improving environmental impact with every bite. 50CUT is crafted from mushrooms and mushroom roots grown in upstate NY and is available to Pat LaFrieda’s more than 1,600 restaurant and foodservice customers nationwide.

Pat LaFrieda is an inspirational innovator and a visionary champion of up-and-coming partners that help expand and develop the meat category. We couldn’t have asked for a more experienced and trusted partner to introduce our first 50CUT collaboration to restaurants, contract foodservice operators and chains nationwide,” said Shalom Daniel, CEO and co-founder of Mush Foods. “The LaFrieda brand is synonymous with excellence and boasts a legacy of firsts, continually raising the bar and setting the direction for the entire category. I’m thrilled to have co-crafted this special blend burger now available to LaFrieda customers.”

The LaFrieda 50CUT burger is a 50-50 blend that pairs equal measures of premium ground beef with a mix of premium mushrooms such as oyster, trumpet, shiitake, and lion’s mane, to add a rich umami flavor, improve yield and enhance nutrition in the burger. This is achieved while retaining the juicy, meaty taste and texture of full-beef burgers. The result is a deeply satisfying, protein-rich patty that addresses the environmental concerns of consumers and the restaurant industry today.

“There is an art to a great burger, and the LaFrieda 50CUT is going to amaze burger lovers. It delivers on every expectation for a delicious burger while adding nutritional value and being gentler to the planet,” said Pat LaFrieda, CEO of Pat LaFrieda Meat Purveyors. “I’m passionate about pushing boundaries and growing the business through innovation. After tasting 50CUT, I was ready to team with Mush Foods to introduce a LaFrieda 50CUT beef burger 20 years after I purchased the first burger machine for the business.

LaFrieda 50CUT is available now for menus nationwide.

Food industry veteran Shalom Daniel, Dr. Idan Pereman (agriculture) and Dr. Dan Levanon (biology) started Mush Foods, a culinary innovator and creator of 50CUT, a unique line of premium mushroom and mushroom root blends for use in meat dishes. When added to ground meat, 50CUT provides all the beneficial attributes of mushrooms, like umami flavor and positive nutrition, while significantly reducing the environmental impact of the dish.

Based in New York, Mush Foods works with local farmers to grow mushrooms and mushroom roots above ground through a proprietary and sustainable cultivation technique that maximizes access to this nutrient-rich and delicious culinary treasure that usually remains buried underground. Chefs and diners can count on 50CUT’s clean label – no seasonings, no binding agents, no additives, or preservatives.

Pat LaFrieda is a renowned third-generation butcher and CEO of Pat LaFrieda Meat Purveyors. Famous for dry aged beef and working with small domestic farms from all around the country, LaFrieda supplies over 1,600 of the nation’s finest restaurants with prime beef and other meats, from tomahawk steaks and ribeyes to wagyu beef, burgers, lamb and chicken. He has created over 50 custom hamburger blends and is the mastermind behind the famous “Black Label Burger” at Minetta Tavern, as well as signature custom blends for the likes of Shake Shack, Union Square Café and Blue Smoke. His state-of-the-art 50,000 sq. ft. flagship production facility boasts the largest dry aging room in the world.

In 2012, Food Network debuted “MEATMEN,” the reality show that followed Pat, his father Pat LaFrieda Sr. and his cousin Mark Pastore through their daily work, meeting with the most famous chefs around in the most sought-after restaurants.

LaFrieda has two Pat LaFrieda Original Filet Mignon Steak Sandwich kiosks at Citi Field – the home of the New York Mets, in addition to a full service restaurant, the Pat LaFrieda Chop House. And in 2014, LaFrieda Meats became the official burger of the Mets, in addition to adding a Meatball Slider stand. He also operates a Pat LaFrieda stand at DUMBO’s Time Out Market, and supplies the entire U.S. Open with beef every year in addition to operating his own stands there.

In fall 2014, Atria Books published Pat’s first book, “Meat: Everything You Need to Know.” It’s a veritable meat encyclopedia from which home cooks can learn Pat’s best meat tips, recipes, stories and more.

In October 2021, Ecco published Pat’s second book, Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry,a fascinating chronicle of his family’s storied history from humble beginnings to the top echelon of the meat industry.

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Everest Ice and Water Systems Giving Vending Machine Away

Everest Ice and Water Systems, a leader vending technology, is announcing a giveaway contest for a brand new Everest ice and water vending machine. Hosted entirely online, the competition is intended for new entrepreneurs in the ice and water vending industry, with the goal of helping the winner launch a new venture in this overlooked but rewarding space.

Everest’s proprietary technology transforms the way ice and water is sold, helping entrepreneurs maximize income from vending machines while minimizing numerous expenses and offering a superior customer experience. By gifting one of its vending machines to the winner, Everest will provide an entrepreneur with the necessary equipment to create a profitable and reliable source of passive income.

Entrepreneurs of all experience levels are encouraged to participate, though previous experience in related fields such as foodservice or retail is preferred. Applicants must submit a basic operational plan outlining which areas they intend to target and how they will serve their customers. Likewise, applicants must propose a legally permissible location for the vending machine in the United States. Selected candidates will be interviewed by the Everest team, with the winner to be announced in June.

Since 2016, many entrepreneurs have taken advantage of the low capital investment, ease of installation, and minimal maintenance required for Everest’s vending machines to start side hustles and generate a quick return on investment. The giveaway also aligns with Everest’s overarching mission of harnessing its cutting-edge technology to accelerate the growth of small businesses and solo ventures.

According to Ben Gaskill, Everest’s VP of sales, “The essence of entrepreneurship lies in spotting wise investment opportunities. Our vending machines stand out in their ability to generate income, day and night.”

Dan Doromal, VP of operations, adds, “We’re honored to help entrepreneurs reach a new level of financial prosperity by capitalizing on the incredible convenience and efficiency of state-of-the-art ice maker technology.”

In the coming years, Everest aims to play a central role in establishing ice and water vending as a lucrative and growing industry for entrepreneurs who want to build financial independence while minimizing the time, effort, and money involved.

Everest Ice and Water Systems, headquartered in Apopka, Fla., since 2019, with its patented, innovative, and eco-friendly technology, has made the company’s Everest VX series the best-selling ice and water vending machine in the United States. Everest uses the most advanced proprietary components to replace the typical ineffective ice delivery service with an eco-friendly alternative.

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Bell Flavors & Fragrances Heads to ‘Big & Bold’ Sweet & Snacks Expo

The 2024 Sweet & Snacks Expo, hosted by the National Confectioners Association, returns with a theme that’s more “Big & Bold” than ever before. The trade show will take place at the Indiana Convention Center in Indianapolis from May 14-16, bringing together thousands of manufacturers, retailers and suppliers in the confectionery and snack industry for unique insights, cutting-edge product innovations, and powerful connections.

Bell Flavors & Fragrances, Inc. will join nearly 200 exhibitors at the Supplier Showcase from May 13-14 and hit the Trends & Innovation stage alongside presenters during eight must-see education sessions.

Join Vice President of Marketing & Industry Affairs Kelli Heinz and Senior Director of Marketing David Banks as they hit the Trends & Innovation Stage on May 15 at 1 pm ET and May 16 at 11 am ET to reveal Flavor Trends in Confections. This discussion will explore novel and soon-to-be-big trends in confectionery, with a focus on global and regional consumer behaviors influencing these trends and how different generations respond to new flavors in the marketplace.

Trends we are seeing this year encompass products that play off popular culture fads and a return to the classics,” Banks said. “These provide consumers a small indulgence or sense of security that comes from enjoying the regional and nostalgic treats from their youth.

“At the heart of confectionery trends lie two core elements – renovation and innovation. Whether it’s renovation of the classics to make products better for you with cleaner label ingredients, colors, and added benefits or innovation by adding a modern twist or brand partnership, the industry has the key ingredients to drive consumer engagement.”

For more information on this must-see session, click here.

Attendees will have the opportunity to engage in five tastings, each spotlighting one of Bell’s five global consumer Macro Trends as part of the Spark–Ignites Creativity, Inspires Senses Platform:

t’s always a treat to present Bell’s Spark Trends to the attendees of the Sweets & Snacks Expo.” Heinz said. “Our Spark Trends platform not only identifies what’s up and coming for flavor trends, but identifies what’s at the root of Macro and Micro trends impacting the confectionery industry as a collective whole. Each Macro trend presented will be supported by a unique tasting, so be sure to catch one of the presentations!”

Bell joins nearly 200 exhibitors at the Supplier Showcase on May 13 from 1-5 pm ET and May 14 from 9 am – 1 pm ET. Attendees can visit Bell Flavors & Fragrances at booth #3405 to explore innovative flavor trends and discover taste technology solutions (e.g., sugar reduction, flavor masking) that elevate confectionery, bakery, ice cream and savory snack portfolios. Bell’s cross-functional experts, including Sales, Sweet Applications and Marketing, will be onsite to discuss a tailored approach to pushing product development boundaries with taste.

To schedule an in-person appointment with our experts in advance of the show, reach out to info@bellff.com.

Bell Flavors & Fragrances, Inc. is a leading supplier of flavors, fragrances, botanical extracts and ingredient specialties to the food and beverage industry, as well as the household care and personal care industries, offering over 110 years of exceptional customer service and experience. Bell has 11 manufacturing plants worldwide including the United States, Canada, Mexico, Colombia, Brazil, Germany, India, Singapore, and China, with sales offices in more than 90 countries. Bell’s global presence allows flexibility in the world marketplace while constantly responding to emerging industry trends with solutions that bring added value and business opportunities to our customers.

For more news of interest to the food and beverage industry, subscribe to Gourmet News.