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Mantis Introduces Small Batch Barbecue Sauces


Scarsdale, New York-based Mantis BBQ has introduced a new line of barbecue sauces to support The Kidney Project.

Three varieties, Mantis Original, A Whisper of Chile and a Haunt of Ghost, were showcased Jan. 15-17 at the Winter Fancy Food Show in Las Vegas.

During his son’s battle with kidney disease, co-founder Andy Mantis searched for a transplant and solutions to help his son. Through research, he learned that when transplants are considered successful, they are not permanent. Yet, a permanent solution exists through the development of an artificial kidney, an effort put forth by The Kidney Project.

Having outgrown conventional grant funding, $10 million is needed to progress toward clinical trials of the artificial kidney. The Kidney Project aims to provide relief from the stress and uncertainty of waiting for a transplant, enabling patients to have a flexible lifestyle, without dialysis.

“In anguish with my son’s kidney disease, I knew I wanted to support others going through the same ordeal. There is an opportunity to help millions of people facing kidney failure,” Mantis said.

The Kidney Project, a national research and development initiative, is led by Shuvo Roy, a professor of bioengineering at the University of California, San Francisco where the development is underway.

“Working with Andy and the team at Mantis BBQ provides a welcome boost in raising the $10 million we need to progress toward clinical trials of the artificial kidney,” Roy said.

Ten percent of all sales will benefit The Kidney Project in support of artificial kidney development. Mantis barbecue sauces were created to enhance foods without overpowering flavors and can be used in dips, bloody marys and marinades.

For more information, visit mantisbbq.com.

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