Kimberlie Le set out to redefine deli meat not by mimicking traditional options, but by creating something better. As Co-Founder and CEO of Prime Roots, Le has combined her passion for food with her background in agricultural microbiology to craft a plant-based protein that delivers on both taste and health. By using koji fungi mycelium, Prime Roots offers deli meats that are healthier, more sustainable, and free from harmful preservatives and nitrates.
Prime Roots stands at the intersection of flavor and sustainability, using 92% less water and 89% less water eutrophication than conventional meats. The company’s mission reflects Le’s drive to create a more sustainable food system while offering consumers a protein source they can feel good about.
Prime Roots thrives because it listens. Le understood early that real change happens when you solve a problem people care about. By delivering a healthier, more sustainable option for the most common, yet harmful food in our diets, Prime Roots has quickly won over customers—both plant-based and not. It’s a company built on genuine consumer demand.
