Paul Shapiro, CEO of Better Meat, has announced a newly patented innovative process for producing shelf-stable mycoprotein powder from Fusarium venenatum (fungus). The company has achieved a breakthrough in the alternative protein industry. Unlike competitors’ frozen or refrigerated microproteins, this dried format offers cost-effective storage benefits while maintaining a meat-like texture after hydration. This enables the product to be stored at room temperature and used with immediate hydration, enhancing its versatility and expanding its market appeal.
Drying up the competition
Better Meat secured a patent for its proprietary process of drying and milling mycelium to create shelf-stable mycoprotein. This tactical development improves their product line, Rhiza mycoprotein.
- Shelf-Stability: Better Meat’s product can be stored at room temperature, reducing storage costs, compared to other brands that require refrigeration.
- Immediate Usability: Unlike traditional vegetable protein, this mycoprotein rehydrates instantly.
- Versatility in Applications: Better Meat leads in the growing alternative protein market because of Mycoprotein’s rising popularity and multiple uses in alternative proteins.
This innovative process positions the company uniquely, as they are not reliant on perishable formats as most competitors. This patent underscores Better Meat’s innovative edge in creating shelf-stable, cost-effective proteins, being able to place the product anywhere with low costs.
“Essentially, this means we can now place the product anywhere very inexpensively. Any company will be able to store our product at ambient room temperature without having to have expensive early storage.” Paul Shapiro, Better Meats CEO
The big mycoprotein move innovation
Nevertheless, other brands use mycoprotein very effectively. Quorn, one of the most recognized mycoprotein brands, has expanded its offerings of proteins such as meat-free fillets, mince, and ready meals. The products mimic meat texture and have been praised for their resemblance to meat. The brand is present in many supermarkets across multiple countries and continues to grow in popularity. Not only this, but the company has made investments in sustainability aiming to reduce the environmental footprint. Upton’s Naturals is known for its plant-based, wholefood products and the use of mycoprotein as a key ingredient in its meat alternatives. The company focuses on following the rising market trends. The brand avoids unnecessary additives and preservatives relying on mycoprotein-based offerings and focusing on clean-label products. The company’s offerings, like taco fillings, vegan pulled pork, and ready meals appeal to consumers who are looking for healthy and tasty options. Their commitment to high-quality ingredients has made them a favorite among plant-based food enthusiasts.
A shift toward sustainable and plant-based foods and proteins has resulted in a projected expansion of the mycoprotein market. Better Meat’s innovative mycoprotein approach opens doors for broader fungi-based protein uses, allowing a wide-ranging variety of food replacements from dairy to eggs. This move aligns with the market’s need for sustainable, easily stored protein solutions.
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