The Better Meat Co. (BMC) has received a newly published U.S. patent covering its innovative method for producing shelf-stable food ingredients from filamentous fungi. The new patent covers the process of using species within both the Neurospora genus and Aspergillus genus grown in a potato-based liquid medium to create a high-protein, fiber-rich biomass.
This delicious ingredient, known as Rhiza™ mycoprotein, can be dried, sized and hydrated into versatile food products or blended with plant or animal ingredients to create more sustainable protein products. The patent also covers downstream applications such as shaping into nuggets, patties, or sausages, and combining with natural flavors to mimic chicken, beef, or pork.
The new patent (US Pat. No. 12,274,283) is the sixth addition to the existing BMC mycelium patent family, and comes on the heels of the company executing its largest-yet letter of intent (LOI) for its mycoprotein. The company has recently executed several LOIs with its customers, representing $13 million in forecasted annual revenue once the company is producing commercial-scale mycoprotein at its contract manufacturing facility.
BMC has pioneered methods of fungi biomass fermentation based not only on purified sugars, but also methods relying on agricultural sidestreams as the sole carbon source, including from the potato processing industry. This method of production can further reduce the environmental footprint of BMC’s already-ultra-efficient way to produce protein. The new patent strengthens BMC’s position in fermentation technology and underscores the importance of its partnership with potato processing industry leaders.
“The Better Meat Co. is an innovation factory that continues generating major tech advancements that will help feed humanity with a much lighter footprint,” said CEO Paul Shapiro. “Turning potatoes into meat may seem like science fiction, but this patent shows it’s science fact—and that our tech can scale to help solve some of the world’s most pressing food security challenges.”
This new patent issues in the wake of a consequential recent period for BMC. The company was just named by TIME Magazine one of the world’s top greentech companies. BMC also received novel foods regulatory approval in Singapore, following a similar United States GRAS regulatory approval for BMC’s mycoprotein from both the US FDA and USDA. In fact, Rhiza™ mycoprotein is the only mycoprotein found to be safe and suitable by USDA for inclusion in animal meat. Additionally, BMC was the first alternative protein company to receive a seven-figure partnership from the US Department of Defense, and is now operating its demonstration-scale plant in continuous fermentation, slashing production costs.
In addition to its meat-like texture, Rhiza mycoprotein has more protein than eggs, more iron and zinc than beef, more fiber than oats, and more potassium than bananas. Unlike animal-based meat, Rhiza mycoprotein has no cholesterol, and virtually no saturated fat.