Joyn Foods’ 50CUT Ingredient Wins FABI Favorite Award, Debuts at NRA Show as a Breakthrough in Blended Meat

New York, NY — June 13, 2025 — Joyn Foods (formerly Mush Foods) made waves at this year’s National Restaurant Association (NRA) Show with the debut of its 50CUT ingredient — a proprietary mushroom mycelium blend that won the prestigious 2025 FABI Favorite Award for its culinary innovation and sustainability impact.

Designed to blend seamlessly with ground meat, 50CUT delivers exceptional taste and juiciness while helping foodservice operators reduce cost, enhance nutrition, and cut carbon emissions – all without compromising flavor or texture. Its standout performance at the NRA Show further validated its appeal among chefs, restaurant groups, and foodservice distributors eager for scalable solutions that meet both sustainability goals and bottom-line demands.

“We’re honored to receive the FABI Favorite Award and to see such strong enthusiasm for 50CUT from industry leaders,” said Shalom Daniels, CEO of Joyn Foods. “The feedback from the NRA Show has been clear: the market is ready for a no-compromise, blended meat solution that delivers on taste, cost, and sustainability.”

Since launching in the U.S. in May 2024, 50CUT has rapidly gained adoption among universities, hotels, stadiums, and restaurant groups looking to offer healthier, more sustainable meat options. Produced through a proprietary solid-state fermentation process, 50CUT can be used in 30/70 or 50/50 blends with ground meat – cutting emissions and costs while preserving the full sensory experience of traditional meat.

Earlier this spring, Joyn Foods closed a $3 million bridge round to support its commercial ramp-up and U.S. expansion. The round was led by Lever VC, with participation from existing investors Siddhi Capital and Viola Ventures, and strategic investor Bios Ventures, the CVC arm of Grupo Bios, one of Colombia’s largest meat and agriculture companies.

“50CUT is one of the few ingredients in this space that’s already demonstrating market traction and production scalability,” said James Caffyn, Partner at Lever VC. “The excitement from foodservice customers is real – and the economics are compelling.”

Angela Prieto at Bios Ventures said, “Our mission is to nourish communities by strengthening Colombia’s agricultural development, and supporting 50 Cut reflects this commitment. Their innovation brings transformative solutions closer to our region—solutions that align deeply with our purpose.”

With momentum continuing to build and monthly revenues doubling, Joyn Foods is preparing to raise its Series A later this year as it scales production and extends its footprint across the U.S. ground meat market – a $125 billion industry ripe for transformation.

About Joyn Foods

Joyn Foods is pioneering a new category of blended meat with its flagship ingredient, 50CUT. Developed from proprietary mushroom mycelium, 50CUT seamlessly integrates with ground meat to deliver all the taste and texture consumers expect, with improved nutrition and sustainability. Headquartered in New York, Joyn Foods is redefining the future of protein with a focus on scalability, cost-efficiency, and flavor.

About Lever VC

Lever VC is a leading sector specialist in the Food and Ag sectors, backing early-stage startups around the world creating the future of food. Lever VC’s Partners have executed over 100 deals in the category over the past ten years. The firm is currently raising a $100 million Fund II. More information is available at levervc.com.