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The Better Meat Co. Expands to Asia with Singapore Approval for Rhiza Mycoprotein

California’s The Better Meat Co. (BMC) announces it has received approval from the Singapore Food Authority to sell its flagship, single-ingredient Rhiza mycoprotein in the country.

The approval confirms that Neurospora crassa, the fungi genus that BMC uses in its biomass fermentation process to make the mycoprotein, is safe for human consumption. Neurospora crassa has been traditionally used in Asian foods such as tempeh and oncom, but it has never been used as an ingredient itself. Most of the mycoproteins available are derived from the roots of Fusarium venenatum, the fungus strain used by Quorn for decades.

This approval marks a significant milestone for the company’s overseas expansion. CEO Paul Shapiro will keynote the 3rd Annual Meat Evolution Leaders Summit in Singapore, featuring dishes made from Rhiza mycoprotein. He shared, “We’re looking forward to Singaporeans getting a chance to enjoy a taste of the future of food — now.”

A drawing in red of fermentation tanks
© The Better Meat Co.

Microbial farming

The news follows the US Food and Drug Administration’s “No Questions letter” confirming the status of Rhiza as generally recognized as safe (GRAS). The US Department of Agriculture also declared it suitable for blended mycoprotein and meat and poultry products.

To date, BMC has received four patents for using various Neurospora species, including crassa. In addition, the company has published studies to reinforce consumers’ awareness of its safety and asserts that it has never conducted animal testing.

With regards to scaling, BMC is working to improve and scale its fermentation platform to reach price parity with beef and chicken. To showcase its ingredient’s potential, BMC has developed a long list of meat alternatives, from bacon to meatballs (featured image) to steak strips.

When announcing the company’s scaling milestone, Shapiro shared, “To feed humanity without destroying the planet, rather than going big with animal farming, we must go small with microbial farming, and we’ve proven we can cost-effectively do just that.”

The Better Meat Co. steak strips
Image courtesy of The Better Meat Co.

Meat alternatives or blended products

Rhiza can be used to make clean-label and nutritious meat alternatives or in blended products — a strategy that encourages reducing meat consumption without sacrificing taste. Mycoprotein is gaining traction as an enhancer of meat and dairy products, rivaling plant proteins in flavor, texture, and nutrition.

Rhiza, for example, is said to be a whole food offering all essential amino acids and more protein than eggs, making it an “excellent” meat replacer and enhancer. It also contains more iron and zinc than beef, more fiber than oats, and more potassium than bananas, with no cholesterol or saturated fat.

BMC says that meats enhanced with Rhiza mycoprotein have higher yields after cooking and improved texture. A recent US survey on blended meat products confirms BMC’s views:  74% of consumers are interested in or extremely interested in blended meat products, and 50/50 mix options were perceived to be the most appealing.

Rhiza is already in blended products such as Perdue Farms’ “Chicken Plus” line in the US. Meanwhile, in Europe, Quorn and the oyster mushroom specialist MYCO are already working with blended applications.

“Whether as the star ingredient in animal-free meats or as a highly functional meat enhancer, Rhiza™ mycoprotein is the perfect fit for food companies seeking to make better meat,” Shapiro adds.

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