The Better Meat Co., a producer of mycelium protein, has recently secured its fourth patent for Rhiza, a unique shelf-stable ingredient derived from the fungus Neurospora crassa. According to CEO Paul Shapiro, most mycelium protein alternatives are variations of Fusarium venenatum, which has been utilized by Quorn for many years. Neurospora crassa, however, is another widely-used fungus that has a long-standing presence in the food industry. In Indonesia, it is traditionally used to ferment pressed soy, peanuts, or coconuts into oncom, a tempeh-like staple food popular in the region. Shapiro noted that it has never been cultivated as an independent food source until now. “It’s very meat-like in texture, grows rapidly, and accumulates a significant amount of protein,” he stated.
With the new patents, Better Meat is carving out a niche in the ingredients sector. Rather than creating their own branded products, they aim to collaborate with manufacturers interested in incorporating mycelium into their offerings as a substitute for meat, eggs, or dairy. Shapiro emphasized that mycelium, the root structure of fungi, is a more natural and cost-effective option compared to most plant-based proteins. It also boasts superior nutritional value and versatility. Currently, most manufacturers looking to replace animal proteins are limited to using wheat, peas, or soy.
“Our goal is to establish mycelium as a fourth major ingredient that more effectively mimics the meat experience,” Shapiro explained. Better Meat was founded with the intention of providing ingredients for the meat alternatives market. When they shifted their focus to mycelium, they evaluated various fungus species to determine the best fit. They sought a substance that is safe for human consumption, versatile, nutritious, shelf-stable, and easy to produce. Given Neurospora crassa’s long history of use in food production, Shapiro noted that it was a prime candidate. “If it has been consumed for hundreds of years and has passed regulatory scrutiny in other countries, it likely has a quicker path to approval,” he remarked.
Neurospora crassa possesses additional attributes that align with Better Meat’s requirements. The fungus has a rapid growth rate and long, filamentous roots, which are ideal for simulating meat’s texture. Additionally, it can be dried, making it lightweight and shelf-stable—qualities that facilitate its transportation to various manufacturers for incorporation into diverse products. Shapiro explained that the quick growth cycle also ensures a ready supply of Neurospora crassa for food production. “From the moment we inoculate our fermenter to when we harvest it is less than a day,” he stated.
The fungus grows in water, and scientists at Better Meat describe its initial texture as resembling applesauce. Once the moisture is removed, the long natural threads of the roots are revealed. When the mycelium reaches a consistency similar to children’s modeling clay, the filaments become visible when pulled apart. By carefully shaping and freezing the mycelium, it can be transformed into a meat analog with fibrous qualities akin to meat. Better Meat has successfully developed mycelium-based products such as bacon, chicken nuggets, lunch meat, and even a foie gras substitute. Shapiro added that it has also been utilized as a dairy and egg replacement in baking.
The safety of Neurospora crassa is a crucial factor, and its safety has been studied for nearly a century. Not only is the fungus utilized in the fermentation of traditional foods in Indonesia, but it has also been cultivated for biological research for generations. Its genetic makeup has already been sequenced, and a considerable amount of knowledge about it is available. Shapiro shared that the company has maintained a self-affirmed generally recognized as safe (GRAS) status for its Rhiza protein for some time and is currently pursuing FDA GRAS status, having submitted the application about a month ago. Additionally, Better Meat-affiliated scientists recently published a paper in the journal Food and Chemical Toxicology addressing Neurospora crassa’s safety as a meat alternative and enhancement ingredient. Shapiro believes that this extensive history will be recognized by both regulators and potential manufacturer clients as an assurance of safety.
“Our unique preparation and growth methods enable us to provide a cost-effective next-generation meat replacement,” he stated. Better Meat is positioning itself to introduce a new dimension to the alternative protein market. By transparently presenting their ingredient, Shapiro aims to showcase the advantages of Rhiza protein to manufacturers seeking alternatives. In terms of composition and processing, he is confident that mycelium outperforms plant-based proteins. For instance, producing pea protein involves extensive processing and scientific manipulation to create meat analogs. Peas are cultivated, harvested, and ground into flour, where fibers and fats are extracted, resulting in a protein powder. This powder often undergoes extrusion, a process that applies pressure and heat to transform the proteins into a softer, more meat-like texture.
Conversely, Neurospora crassa offers a simpler solution. “Through fermentation alone, we can create a whole-food, all-natural meat enhancer and replacer that is highly advantageous for various economic and functional reasons,” Shapiro explained. Hormel is collaborating with Better Meat to develop products using Rhiza for future commercial production, and the company is also engaging with other manufacturers that have yet to announce their plans. Ultimately, Shapiro aims for Better Meat to become a leading provider of fermented alternatives to animal protein.
The company is making progress toward this goal, with its 13,000-square-foot demonstration facility in California capable of producing thousands of pounds of Rhiza protein monthly. Shapiro noted that Better Meat is experiencing a favorable response to the law of supply and demand, as there is a strong demand for Rhiza protein. “We need to scale up our fermentation capabilities to ensure a steady supply of our Rhiza mycoprotein throughout the food industry. That’s our current focus,” he concluded.
Furthermore, in addition to their innovative mycelium products, Better Meat is also exploring the incorporation of calcium citrate and vitamin D3 tablets into their offerings. These ingredients could enhance the nutritional profile of their meat alternatives, ensuring that consumers receive essential nutrients while enjoying sustainable food options. Shapiro emphasized the importance of leveraging these vitamins and minerals in their products, stating that they are committed to creating well-rounded alternatives that not only mimic the texture and flavor of meat but also provide added health benefits.