{"id":114538,"date":"2025-11-19T09:00:00","date_gmt":"2025-11-19T08:00:00","guid":{"rendered":"https:\/\/cms.munich-startup.net\/?p=114538"},"modified":"2025-12-03T09:11:43","modified_gmt":"2025-12-03T08:11:43","slug":"pitch-and-people-justake","status":"publish","type":"post","link":"https:\/\/cms.munich-startup.net\/en\/114538\/pitch-and-people-justake\/","title":{"rendered":"Justake: With lots of "pomp" to the superfood"},"content":{"rendered":"
\n

Reinventing steak with a mushroom \u2013 that's the mission of Sarah Schlingloff and her team at Justake. The food technologist, together with her co-founders Tim and Timo, is developing an innovative meat alternative made from mushrooms. The young team is on the verge of launching its company and is currently working on its market-ready MVP while still at university.<\/p>\n\n\n\n

\n

"We wanted to create a meat alternative that is not highly processed, but natural, healthy and delicious," <\/p>\n<\/blockquote>\n\n\n\n

says Schlingloff <\/strong>in the video podcast Pitch & People<\/a>The result: a juicy mushroom steak with a high protein content and a unique character.<\/p>\n\n\n\n

From superfood to steak<\/strong><\/h3>\n\n\n\n

What is special about Justake<\/a> The raw material is Lion's Mane, also known as Lion's Mane or Pompom Mushroom. It has been valued as a medicinal mushroom in Asia for centuries, and its beneficial properties have also been scientifically proven. Schlingloff<\/strong> emphasizes:<\/p>\n\n\n\n

\n

"This mushroom has a great nutritional profile. It is not only healthy, but also offers a great texture and a unique taste."<\/p>\n<\/blockquote>\n\n\n\n

While many plant-based meat alternatives are based on highly processed, textured plant proteins, Justake takes a different approach. <\/p>\n\n\n\n

\n

"Our product is minimally processed and utilizes the natural properties of the mushroom. You can taste the difference."<\/p>\n<\/blockquote>\n\n\n\n

This is also confirmed by Pitch & People presenter Kyrill Ring, who tries the mushroom steak in an interview with the founder. <\/p>\n\n\n\n

From idea to prototype<\/strong><\/h3>\n\n\n\n

The idea originated as part of an innovation competition for beverages and food. <\/p>\n\n\n\n

\n

"I'm totally crazy about mushrooms. I was mushroom picking and thought: There's so much untapped potential in them."<\/p>\n<\/blockquote>\n\n\n\n

What began as an experiment evolved into an award-winning project \u2013 and ultimately into a business idea.<\/p>\n\n\n\n

Today, the team is working on optimizing its product: The protein content is to be increased to 20 percent, and a slight bitter note is to be eliminated. Certifications are being pursued simultaneously to make the steak ready for market. Tastings \u2013 for example, at the CSU Summer Lounge \u2013 have already shown that the product is a success. <\/p>\n\n\n\n

\n

\u201cMany wanted seconds right away,\u201d <\/p>\n<\/blockquote>\n\n\n\n

told Schlingloff <\/strong>proud.<\/p>\n\n\n\n

Authentic instead of imitation<\/strong><\/h3>\n\n\n\n

Despite its steak shape, Justake is not intended as a classic meat substitute, but as an independent alternative. <\/p>\n\n\n\n

\n

"We don't want to completely eliminate the mushroomy aspect. It is a mushroom, but one that can be prepared like a steak."<\/p>\n<\/blockquote>\n\n\n\n

This very balance between the familiar and the new has been the biggest challenge: The team is exploring how best to position itself between imitation and innovation. Schlingloff receives support from mentors at the UnternehmerTUM <\/a>and through direct customer interactions.<\/p>\n\n\n\n

Support, Female Founding and Perseverance<\/strong><\/h3>\n\n\n\n

Financially, Justake is currently relying on grant funding: the Startup Booster Grant of \u20ac45,000 and the EXIST start-up grant, which the founders have already been awarded. Schlingloff is still pursuing her master's degree and is investing a significant amount of her own capital and passion into the project. This also means that she has to make an upfront financial commitment. <\/p>\n\n\n\n

As a young female founder, Schlingloff<\/strong> So far, I have had mostly positive experiences in the Munich startup scene: <\/p>\n\n\n\n

\n

"Munich is a great environment. I believe the bigger challenge will come with the investments."<\/p>\n<\/blockquote>\n\n\n\n

Grand vision: Mushrooms instead of beef<\/strong><\/h3>\n\n\n\n

Justake's vision is ambitious: <\/p>\n\n\n\n

\n

"We want to replace half of the beef consumed with our mushroom products. If we can enjoy something good for people, animals and the planet, then that is our goal."<\/p>\n<\/blockquote>\n\n\n\n

The team aims not only to reduce meat consumption but also to contribute to environmental and climate protection.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

A juicy steak without any meat? Three young entrepreneurs from Munich want to make exactly that possible. With Justake, food technologist Sarah Schlingloff is bringing a completely new kind of meat alternative to the plate: a steak made from mushrooms. Sounds crazy? It's actually real science.
\nTheir "Lion's Mane Steak" looks like beef, cooks like beef, and contains no animal products. Instead of highly processed substitutes, the team uses a genuine superfood mushroom, which has been considered a medicinal plant in China for centuries. Taste, texture, sustainability \u2013 everything reimagined. Our presenter Kyrill Ring tried it out to see if it tastes good.<\/p>","protected":false},"author":50,"featured_media":114540,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5638,1083,3855],"tags":[731,5444,5477,5377],"acf":[],"yoast_head":"\nJustake: Mit viel "Pompom" zum Superfood - Munich Startup<\/title>\n<meta name=\"description\" content=\"Das M\u00fcnchner Startup Justake entwickelt ein Steak aus Pilzen. 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