Moku

Founder Matt Feldman started Moku after learning about the environmental impacts of the beef industry. After searching for an alternative that was "meaty', sustainable, and nutrient dense, he landed on the mighty mushroom. The first thing he did was partner with a Michelin chef, where they spent 15 months together doing over 100 iterations of the product. Finally, they dialed in the texture on a delicious, tender jerky that everyone can enjoy. Compared to beef jerky, Moku requires 98% less water, 76% less land, and 88% fewer carbon emissions making this a better alternative for both the body and the planet. The jerky is produced in Ontario, CA which is very close to their HQ in Los Angeles, CA. Moku is vegan and free of the top 8 allergens. Instead of soy sauce, they utilize chickpea miso and coconut aminos. Moku is on a mission to help people make mindful choices that will better the future and environment.