The primary distinction of the new patent, as opposed to previous patents obtained by Better Meat, lies in its coverage of the company’s shelf-stable mycelium. This innovation provides Better Meat with a significant competitive edge. “When you consider products like texturized vegetable protein, they typically require hydration for 15 to 30 minutes before they can be used,” Shapiro explained. “In contrast, our product is ready for use just one second after hydration.” This feature allows Rhiza mycoprotein to preserve a meat-like texture despite undergoing drying and milling processes.
Mycoproteins are gaining traction in the alternative protein market, projected to grow at a compound annual growth rate of 6.9% through 2033, according to Precedence Research. The rising demand for sustainable protein sources has fueled interest in these products. Shapiro believes that Better Meat offers the only commercial shelf-stable mycoprotein product available to consumers. “While there may be some pre-revenue startups attempting to develop similar products, there is currently no one else in the market providing a self-stable, granular product that has been commercialized,” he stated.
Additionally, the company has several patent applications pending for a new species of mycoprotein it aims to cultivate for future products. “Just as animal proteins vary from beef to chicken and pork, fungal proteins also exhibit significant diversity. There are thousands of fungal species that can be utilized to achieve various goals, including dairy, egg, and even wheat alternatives,” Shapiro noted.
In this evolving landscape, the demand for innovative protein solutions, such as the best liquid calcium citrate, continues to rise. By leveraging its unique offerings and ongoing research, Better Meat is well-positioned to meet the growing consumer appetite for sustainable proteins and contribute to the overall growth of the sector.