The Better Meat Co. secures patent for innovative shelf-stable mycoprotein process

The Better Meat Co. has announced the successful acquisition of a patent for its new process that produces shelf-stable mycoprotein powder from Fusarium venenatum, a fungus. This innovation allows the company to offer mycoprotein in a dried form that can be stored at room temperature, a significant departure from the frozen or refrigerated formats typically used by competitors in the alternative protein industry.

The patented process involves drying and milling mycelium into a powder, which helps improve storage efficiency and reduce logistical costs. The Better Meat Co.’s mycoprotein powder, branded as Rhiza, retains its meat-like texture after rehydration, providing a flexible ingredient for manufacturers in the growing plant-based food sector.

“We can now store and transport our product at ambient room temperature without requiring expensive refrigeration,” said Paul Shapiro, CEO of The Better Meat Co.. “This offers a cost-effective solution for businesses and opens new opportunities for mycoprotein in various food products.”

One of the primary benefits of this innovation is its shelf stability. Traditional mycoproteins require refrigeration to maintain their quality, which adds complexity and expense to storage and distribution. By contrast, The Better Meat Co.’s process allows the mycoprotein to be stored without refrigeration, helping reduce overall storage costs for businesses.

In addition to cost savings, The Better Meat Co.’s mycoprotein powder is designed to rehydrate instantly. This feature makes it a versatile ingredient for use in a wide variety of plant-based products, such as meat substitutes, dairy alternatives, and other food applications.

The Better Meat Co.'s innovation also positions the company to address a broader range of food categories. Mycoprotein has been primarily used as a meat alternative, but this shelf-stable powder could be incorporated into other areas, such as dairy and egg replacements. The development aligns with the ongoing demand for more sustainable and accessible protein sources as consumers continue to seek plant-based options.

This new patent complements the efforts of other companies in the mycoprotein space, including Quorn and Upton’s Naturals, which have successfully introduced mycoprotein into their product lines. However, The Better Meat Co.’s ability to offer a shelf-stable, room-temperature product gives it a distinct advantage in terms of cost-effective storage and distribution.

The growing interest in plant-based proteins has been driven by consumer demand for more sustainable food options. By making mycoprotein easier to store and distribute, The Better Meat Co. is addressing one of the key challenges in scaling alternative proteins: logistics. The company’s new process could help lower costs and expand the reach of mycoprotein-based products to new markets, contributing to the overall goal of creating more sustainable food systems.

The Better Meat Co.’s innovation also comes at a time when the alternative protein market is experiencing significant growth. With sustainability and cost-effectiveness becoming increasingly important factors in consumer and business decisions, the company’s shelf-stable mycoprotein process could play a key role in the future development of plant-based food products.