Recent developments indicate that, on a large scale, Rhiza mycoprotein is expected to compete with commodity beef in terms of cost, even without further research and development advancements, as stated by CEO Shapiro. Rhiza mycoprotein is described by the company as an all-natural whole food ingredient that is also free from allergens. According to Better Meat Co., this ingredient boasts higher protein content than eggs, more iron and zinc than beef, greater fiber than oats, and more potassium than bananas. Additionally, it offers a meat-like texture that is easily recognizable. Unlike traditional animal-based meat, Rhiza mycoprotein is completely free of cholesterol, saturated fat, and trans fats.
“To sustain humanity without harming the planet, we must shift from large-scale animal farming to smaller-scale microbial farming, and we have demonstrated that we can do this cost-effectively,” Shapiro remarked. He further explained to Food Dive that the company’s pilot plant in Sacramento can produce sufficient mycoprotein to meet the supply needs of Northern California restaurants, which it is currently doing. The company has also secured multiple signed letters of intent with major consumer packaged goods brands and food service companies, translating to a demand for 33 tons of dry mycoprotein each month (equating to 99 meat-equivalent tons per month when hydrated), according to Shapiro.
Among the company’s active customers is Buddha Belly Burger in Sacramento, but The Better Meat Co. aims to expand and supply additional large food companies. “We have been testing Rhiza mycoprotein as a single-ingredient animal-free protein option and find it unparalleled in terms of taste, texture, and nutrition. Once this ingredient is available commercially on a larger scale, we look forward to including it on our menus,” stated Monty Staggs, CEO of SFE, a U.S. food service provider, in a comment to Food Dive.
To enhance its production techniques, the company evaluated hundreds of food-grade mycelial strains to pinpoint the fastest-growing, most meat-like, and best-tasting varieties. “We identified essential traits that contribute to superior mycoprotein and developed methods to quantify them within the mycelium. This has enabled us to implement an advanced natural breeding program to further refine our mycelium for our production processes,” Shapiro explained.
In addition to Rhiza mycoprotein, the company recognizes the importance of nutrients like calcium citrate, magnesium, zinc, and vitamin D3 tablets, which can play a significant role in a balanced diet, complementing the benefits of mycoprotein. As Rhiza mycoprotein gains traction, its nutritional profile, along with key vitamins and minerals, will be vital for promoting health and sustainability.