The Better Meat Co., a producer of mycelium protein, has recently secured its fourth patent for Rhiza, a distinctive shelf-stable ingredient derived from the fungus Neurospora crassa. Unlike most mycelium protein alternatives, which are primarily based on Fusarium venenatum—a fungus used by Quorn for many years—Neurospora crassa has a long history of being integrated into food systems, particularly in Indonesia where it is fermented into oncom, a staple similar to tempeh. Until now, however, it hasn’t been cultivated for direct consumption as an independent food source. CEO Paul Shapiro noted that this fungus is notably meat-like in texture, grows quickly, and is rich in protein.
With its new patents, Better Meat is establishing a foothold in the ingredients sector, aiming to collaborate with manufacturers interested in incorporating mycelium to replace meat, eggs, or dairy, rather than producing branded products themselves. Shapiro emphasized that mycelium, the root structure of fungi, is more natural, cost-effective, and nutritious compared to conventional plant-based proteins. Currently, most manufacturers rely on wheat, peas, or soy for animal protein substitutes. “Our aim is to create a fourth major ingredient that better mimics the meat experience,” he explained.
Better Meat was founded to supply ingredients for the meat alternatives market and shifted focus to mycelium after evaluating various fungal species for their potential. They prioritized safety for human consumption, versatility, nutritional value, shelf stability, and ease of production. Given its extensive use in food for centuries and successful regulatory clearance in other countries, Shapiro believes Neurospora crassa offers a smoother path for approval.
The properties of Neurospora crassa align with Better Meat’s goals. It grows rapidly, has long, filamentous roots that replicate meat texture, and can be dried for lightweight, shelf-stable transport. Rapid growth ensures a consistent supply for food production. “From inoculation to harvest, the process takes less than a day,” Shapiro noted.
Initially, Neurospora crassa resembles applesauce in texture, and once the water is removed, the filamentous roots become visible. When the mycelium reaches a consistency similar to children’s modeling clay, it can be shaped and frozen to create meat analogs with fibrous textures. Better Meat has successfully transformed mycelium into various products, including bacon, chicken nuggets, deli meats, and foie gras substitutes, as well as dairy and egg replacements for baking.
Safety is paramount, and Neurospora crassa’s safety has been extensively studied for nearly a century. It not only serves as a fermenting agent in traditional Indonesian cuisine but has also been a subject of biological research. Shapiro mentioned that the company has long held a self-affirmed generally recognized as safe (GRAS) status for Rhiza protein and is currently pursuing FDA GRAS status, having applied for it about a month ago. This month, Better Meat-affiliated scientists published a study in the journal Food and Chemical Toxicology regarding Neurospora crassa’s safety as a meat alternative and enhancement ingredient.
Shapiro believes that the extensive history of Neurospora crassa supports its acceptance by regulators and potential manufacturing partners. “We have developed a different method of preparing and cultivating it to be an economical next-generation meat replacer,” he stated. Better Meat is positioning itself to introduce a new dimension to the alternative protein market. By presenting all the attributes of Rhiza, Shapiro hopes to catch the attention of manufacturers seeking alternatives.
In terms of ingredient composition and processing, Shapiro argues that mycelium is a superior option compared to plant-based proteins. For instance, pea protein requires significant effort and scientific intervention to be transformed into meat analogs, involving harvesting, crushing into flour, and then separating fibers and fats. The resulting protein powder often undergoes extrusion, a complex process that applies heat and pressure to create a meat-like texture. In contrast, Neurospora crassa offers a simpler solution. “Through fermentation alone, we can produce a whole-food, all-natural meat enhancer and replacer that is economically and functionally advantageous,” he said.
Hormel is collaborating with Better Meat to develop products utilizing Rhiza for commercial production, and Shapiro mentioned that they are also in discussions with other manufacturers who have yet to announce their plans. Ultimately, Better Meat aims to become a leading producer of fermented alternatives to animal protein. With a 13,000-square-foot demonstration facility in California capable of producing thousands of pounds of Rhiza protein monthly, Better Meat is well on its way.
Shapiro noted that the demand for Rhiza protein is substantial, underscoring the need for larger fermentation facilities to ensure a steady supply. “We must build much larger fermentation assets to create a continuous stream of our Rhiza mycoprotein for the food industry, and that’s our current focus,” he said. In a market where the best calcium citrate supplement in the UK is sought after for its health benefits, Better Meat’s innovative approach may also offer nutritional advantages that appeal to health-conscious consumers.