The recipe for a sustainable future?

The Better Meat Co. and the future of meat alternatives

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Sustainable food is no longer just a trend - it has become a necessity. More and more companies are looking for ways to combine enjoying meat with responsible consumption. One of them is The Better Meat Co. (BMC) from California.

Paul Shapiro, co-founder and CEO of BMC, dreamed of creating a meat alternative that is both environmentally-friendly and healthy. After years of intensive research and countless experiments, his team finally found the answer: Rhiza mycoprotein.

This new kind of protein is gained from the fungus Neurospora crassa Bstr 26 and differs greatly from the Fusarium strains that are used by companies like Quorn or ENOUGH Foods. Rhiza is bringing a fresh breeze to the industry - rich in nutrients, versatile and delicious in taste.

An important milestone: On 11 July 2024, Better Meat Co. received the official "No Questions" letter from the US American Food and Drug Administration (FDA). As such Rhiza mycoprotein is officially approved as GRAS - i.e. Generally Recognised as Safe.

Portrait of Paul Shapiro, founder of Better Meat Co., with Rhiza mycoprotein in a lab environment.

Paul Shapiro, CEO of Better Meat Co., presenting Rhiza mycoprotein.

The science behind Rhiza

Rhiza mycoprotein is far more than merely a substitute product. It boasts impressive nutritional values: Its protein digestibility score (PDCAAS) lies between 0.87 and 0.96 - almost on a par with animal-based proteins such as casein or egg.

On a dry mass basis, Rhiza comprises of 40-50% protein and approx. 30% fibre. This combination makes it an excellent source of plant-based protein, whilst at the same time supporting the fibre intake - a double benefit for health and the environment.

A close-up of Rhiza mycoprotein in powder form showing the texture and variety of nutrients

Rhiza mycoprotein: Rich in protein and fibres for a healthy diet.

Recognised by the authorities

FDA approval was a significant step, but the US Department of Agricultural (USDA) also played a decisive role. The agency rated a mycoprotein as a "meat enhancer" for the first time.

Paul Shapiro explained: "Meat enriched with Rhiza mycoprotein not only has higher yields and an improved texture after being cooked, it also contains considerably less saturated fats, cholesterol and calories - and at the same time more fibre and potassium."

Hence, Rhiza opens up new opportunities for combining classic meat and sustainable ingredients - an important step towards healthier and more climate-friendly products.

Challenges on the road to commercialisation

Despite all its successes, BMC now faces one of its biggest tasks: the large-scale production of Rhiza mycoprotein.

The company already supplies restaurants in North California and collaborates with several food brands. However, to achieve the vision of a widespread market launch, further investments are needed.

Shapiro has been able to secure around US Dollar 27 million to-date - a strong foundation, but not enough to establish Rhiza in global markets.

Biomass fermentation: The future of food production

Better Meat Co. is part of a growing movement: biomass fermentation. This involves cultivating microorganisms - like fungi - in nutrient solutions containing sugar and propagating them in large bioreactors. The result: Sustainable proteins produced with a fraction of the resources required for meat production.

Alongside BMC, companies like Quorn, ENOUGH Foods and Nature's Fynd are also implementing this technology. Together they are laying the foundation for a new era of food production - efficient, climate-friendly and resource-friendly.

The Better Meat Co. laid an important cornerstone in 2025 with the success of Rhiza mycoprotein and the approval by the FDA. The coming years will show whether one succeeds in bringing the promising fungal protein from laboratories and test kitchens into the everyday lives of the consumers.

One thing is certain: If sustainability, health and taste are to go hand in hand in future, Rhiza mycoprotein will play a key role.

Source:
Better Meat Co gets FDA GRAS no questions letter for mycoprotein (agfundernews.com)

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