Thrilling Foods’ Bakon™ Receives U.S. Patent For World’s First Fatty & Lean Protein Streaked Plant-Based Bacon

In recognition of its breakthrough status as the first plant-based bacon to harness techniques providing the genuine flavour and texture of bacon, Thrilling Foods Bakon™ has just been awarded a U.S. Patent, with other U.S. and international patents pending.

Patents are a rarity in the booming plant-based meat category. Thrilling Foods’ patent specifically covers its proprietary use of “protein-bound fat” streaks that alternate with ultra-lean meaty layers and their use of the natural umami flavours found in proteins. Thrilling Foods unites those elements with a traditional salt-and-smoke cure to provide the taste and texture bacon lovers crave.

Plant-Based Bacon Finally Comes of age over an 18-month period of COVID lockdowns, lifelong cook and culinary innovator David Jones created Bakon™ — the first low carbohydrate, high protein, plant-based bacon. Jones’ patented technique alternates lean protein with fatty streaks, allowing it to render and fry in its own fat like conventional pork bacon.

Salt-cured and Smoked
Just like its traditional counterpart, Bakon™ is the only dry salt and smoke-cured plant-based bacon in the marketplace. Jones says, “If it’s not cured, it’s not going to    taste right!”Healthier Than Pork Bacon
Bakon™ contains only wholesome ingredients that provide a 100% complete and healthy protein for plant-based diets. These ingredients include non-GMO soy milk; RSPO-certified sustainably-harvested palm oil (no deforestation); yeast extracts, sea salt; maple syrup; citric acid; black pepper; and natural food colours from radish and paprika. Thrilling Foods has also developed a breakthrough protein structure that holds the zero cholesterol fat within the protein structure, releasing it during cooking from the outside in, much like the way animal fats are released during cooking.

Demand Is Exploding
Thrilling Foods is scrambling to keep up with institutional and consumer demand growth. Currently sold in over 200 locations across the United States from Maine to Hawaii,  Bakon™ is already the 8th-ranked vegan breakfast meat in high-end health food markets despite only being in 3% of those stores, and has emerged as the #2 alternative protein overall at a top tier grocery chain in Southern California.

Bakon’s traditional flavour and texture are not only winning over plant-based eaters but meat-eaters as well: 75% of all consumers surveyed at a Portland area Farmer’s Market— including both meat eaters and vegetarians—agreed that the new product’s taste and texture is somewhere between an 80% to 100% match to pork bacon. Over 66% of repeat Bakon™ buyers self-identify as omnivores.

The Future of Bakon™
Thrilling Foods has experienced such strong demand for Bakon™ that the founders are already planning their third expansion facility, scaled to produce over two thousand pounds of Bakon™ per day.