When George Zheng was a student at Rochester Institute of Technology, he was curious. Running an experiment, he found a better way to grow mushrooms on American Hardwoods instead of on the typical mushroom-growing substrates – manure.
This yielded mushrooms that packed flavor and nutrients into each beautiful stem and cap.
The innovation turned into Leep Foods. Now we’re an eclectic group of farmers, engineers, scientists, and entrepreneurs who are uncompromising in our commitment to integrity, transparency, accountability, and quality.
Our USDA organic farm is based in Rochester, New York, where we cultivate premium mushrooms for anyone who seeks a versatile superfood that is organic, nutrient-rich, and delicious. We are strongly committed to sustainable production, and our strict food safety and quality standards enable us to grow the cleanest, most pristine mushrooms possible.
Since blended food products are the next generation of food innovation, Leep Foods is developing blended chicken sausages and beef burgers that include a mushroom boost. These products debuted in 2020 on QVC and Thrive Market, and we’re hoping to be found at a retailer near you in the future.
We aspire to bring the mushroom industry into the 21st century by creating a more diverse selection of varieties and blended products as we strive to be friendly stewards of the Earth.