The Better Meat Co. has been awarded its sixth US patent for a proprietary fermentation method that converts potato processing byproducts into mycoprotein. The new patent (US No. 12,274,283) further protects the company’s technology for cultivating fungi-based protein using sidestreams from the potato industry as the sole carbon source.
“Our tech can scale to help solve some of the world’s most pressing food security challenges”
The patented process uses filamentous fungi, specifically species within the Neurospora and Aspergillus genera, grown in a potato-derived liquid medium. The result is a protein- and fiber-rich biomass. The output can be processed into dried and rehydratable formats for use in various food applications, including meat blends, nuggets, sausages, and patties. The patent also covers flavoring techniques that allow the final product to replicate animal meats such as chicken, beef, or pork.
The newly issued patent adds to the company’s existing intellectual property portfolio, bolstering its position in the fermentation and alternative protein space. The process enables protein production using agricultural residues rather than purified sugars, reducing input costs and environmental impact.
“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.
In addition to securing intellectual property, the company has recently signed several letters of intent representing a projected $13 million in annual revenue, pending commercial-scale production at its contract manufacturing facility. One of the largest deals involves a supply agreement with a major meat producer in South America.
Regulatory approvals and global expansion
Regulatory progress has also advanced. Rhiza mycoprotein has received Generally Recognized as Safe (GRAS) status from both the US Food and Drug Administration and the US Department of Agriculture. According to the company, the USDA has also deemed Rhiza suitable for inclusion in animal meat products—currently the only mycoprotein with this designation. In Singapore, the product has been approved for commercial sale following novel foods regulatory review.
Last year, the company received a seven-figure funding award from the US Department of Defense and began continuous fermentation operations at its demonstration-scale facility, which is aimed at reducing production costs through scale and process efficiency.
Shapiro continued, “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.”
