The Better Meat Co. gains landmark approval in Singapore for Rhiza mycoprotein

The Better Meat Co. has achieved a significant regulatory milestone, receiving approval from the Singapore Food Authority (SFA) to sell its Rhiza mycoprotein ingredient, a meat-like alternative derived from the mycelium of Neurospora fungi. This whole-food, single-ingredient protein contains over 50% protein by dry weight and includes all essential amino acids, making it an ideal meat substitute and enhancer.

This approval follows the US Food and Drug Administration's 'no questions' letter in July, affirming the product's safety. Additionally, the US Department of Agriculture recognized Rhiza as the first mycoprotein approved for use in animal-based meat products.

Paul Shapiro, CEO of The Better Meat Co., commented, “Whether as a standalone ingredient or a functional meat enhancer, Rhiza mycoprotein is a versatile solution for companies looking to offer better meat products. We’re excited for Singaporeans to experience the future of food today.”

Neurospora crassa, the fungi species behind Rhiza, has a long history of safe human consumption in Asia and animal feed. It is free from mycotoxins and common allergens. In addition to the new approval, The Better Meat Co. holds four patents related to various Neurospora species for food applications.

Rhiza-enhanced meats deliver superior cooking yields, improved texture, and lower saturated fat, cholesterol, and calories while offering more fiber and potassium. Moreover, Rhiza boasts more protein than eggs, more iron and zinc than beef, and more fiber than oats, without the cholesterol or saturated fat found in traditional meat.

Read more about Rhiza and The Better Meat Co. in our exclusive interview with Paul Shapiro in the Q4 2024 edition of Protein Production Technology International. Click here