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Oshi salmon

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Fungi, Mushrooms & Mycelium

Oshi and The Better Meat Co. Receive $1M Joint Grant to Develop Fish-Free Salmon Fillets

July 25, 2023July 25, 2023

Alt protein startups Oshi (the company formerly known as Plantish) and The Better Meat Co. announce the two companies have jointly been awarded a USD $1M grant from the BIRD Foundation. Intended to promote R&D that mutually benefits both Israel and the US, the Binational Industrial Research and Development (BIRD) grant will support the work of Oshi and The Better Meat Co. to develop mycoprotein-based salmon fillets. According to the companies, human activities like overfishing, dams and logging have severely impacted many wild salmon populations, leading to steep population declines and even extinction. In the Atlantic Ocean, it is estimated that 99.5% of all native Atlantic salmon has disappeared from the wild. Despite this ecological crisis, consumer demand for salmon continues to grow each year. …

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Better Meat Mycelium Vegan Fish

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The Better Meat Co. Forms First Scientific Advisory Board to Advance Use of Mycelium in Alt Protein

March 30, 2023

Fermented protein innovator The Better Meat Co. announces the formation of its first-ever Scientific Advisory Board (SAB.) The board, which compromises leading experts in filamentous fungi, cell biology, metabolism, genetics, and food safety, is helping to bolster Better Meat’s efforts to advance the use of mycelium in both hybridized and animal-free meat applications. Better Meat’s first SAB meeting took place on March 13, and its members include: Louise Glass, PhD – Professor, University of California-Berkeley Jay Dunlap, PhD – Professor, Geisel School of Medicine at Dartmouth Heather Hallen-Adams, PhD – Professor, University of Nebraska-Lincoln Matt Sachs, PhD – Professor, Texas A&M University “The fruiting structures of fungi have been used for food and medicine for thousands of years,” shared board member Louise Glass, PhD. “It’s …

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Mycelium Foie Gras

Mycelium foie gras ©The Better Meat Co.

Fungi, Mushrooms & Mycelium

The Better Meat Co. Hosts ‘Night Under the Fermenters’ Dinner to Showcase Mycelium Bacon, Chicken and Foie Gras

March 19, 2023March 17, 2023

Mycelium innovator The Better Meat Co. reveals it recently hosted “Night Under the Fermenters” – a special dinner to showcase the versatility of its Rhiza mycoprotein ingredient. Featuring 10 different courses, the fine dining experience offered guests a “taste of the future” with mycoprotein-based bacon, chicken, turkey, foie gras, caviar and even baked desserts. Taking place March 14 at Better Meat’s fermentation headquarters in West Sacramento, CA, the exclusive dinner featured notable guests, including Elysabeth Alfano from Plant-Based Business Hour and Didier Toubia, CEO of Aleph Farms. Guests, who reportedly paid $300 each, dined while immersed in the presence of Better Meat’s mycelia fermenters, an active 3D printer and microscopic mycelium artwork. The menu was curated by BMC research chef Jared Goldstein and prepared alongside …

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Rhiza mycoprotein

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List of the best plant-based steak products in North America

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Food & Beverage

The 9 Most Incredible Brands Disrupting Steak with Plants (North America)

March 31, 2023February 4, 2023

While plant-based burgers, sausages and meatballs have long dominated the alt-meat landscape, creating realistic steak from plants has always represented the highest, if seemingly unattainable goal, for many brands. But thanks to fearless and relentless innovation, a host of shockingly meaty and juicy plant-based steaks have arrived on the US and Canadian market, and are rapidly coming to the fore. Here, vegconomist takes a look at the most noteworthy names bringing animal-free steak to mainstream consumers. 1. Beyond Meat While not a fully structured filet, Beyond’s “revolutionary” plant-based steak tips marked a major milestone for the company, which previously only offered ground-textured products like burgers and sausages. According to CEO Ethan Brown, Beyond Steak took five years of extensive R&D to develop. The product can …

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Plant-Based Steak

better meat store & restaurant in Seoul

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Gastronomy & Food Service

Shinsegae Foods Opens ‘Better Meat’ Store in Seoul’s Trendy Gangnam District

January 25, 2023

Shinsegae Foods, the food business arm of South Korean retail giant Shinsegae Group, has announced the opening of a store and restaurant for its plant-based brand Better Meat, in Seoul’s trendy Gangnam district. The company’s new premium store, The Better Vecchia & Nuovo, located in the SSG Food Market, offers a selection of Better Meat’s products and dishes, including cold cuts, meatballs, pasta menus, and vegan meat salads. According to Shinsegae Foods, the move follows the success of a Better Meat pop-up store that opened in the same gourmet market from July to December 2022, which attracted more than 13,000 customers, many of whom requested the company to open an official store. Better Meat and Better Foods Shinsegae Foods launched Better Meat in July 2021, partnering with …

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Shinsegae Foods

Better Meat Co Steak

© The Better Meat Co.

Better Meat Co. Partners with Greenleaf Foods to Develop New Products with Rhiza Mycoprotein

December 22, 2022December 22, 2022

Fermentation specialist The Better Meat Co. announces it has entered a joint development agreement with Greenleaf Foods, SPC, a subsidiary of Canadian meat giant Maple Leaf Foods. According to Better Meat, the agreement will focus largely on product development. Through the partnership, both companies will work together to explore the next generation of alt protein using Better Meat’s novel Rhiza mycoprotein ingredient. Produced via fermentation, Rhiza mycoprotein is a sustainable, whole-food ingredient derived from the Neorospora crassa fungus, a species long used in parts of Asia to ferment soybeans for tempeh. According to Better Meat, Rhiza has a naturally meaty texture, with more protein than eggs and more iron than beef. When used as an ingredient for plant-based meats, Rhiza can help to enhance texture, …

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Better Meat Mycelium Vegan Fish

©Better Meat Co.

The Better Meat Co. Receives Fourth Patent for Mycelium-Based Rhiza Protein

November 8, 2022November 2, 2022

The Better Meat Co. announces it has received a fourth patent for its proprietary mycelium fermentation technology. The company also recently submitted a GRAS notice to the Food and Drug Administration (FDA) for Rhiza protein, an ingredient derived from a unique species of fungus. To create Rhiza, Better Meat is working with Neurospora crass, a fast-growing species of fungus, whose mycelium root structure yields Rhiza mycoprotein. Though widely used in Indonesia to ferment staple foods like oncom (a tempeh-like dish), Better Meat says it is pioneering novel ways to use Neurospora as a meat enhancement and replacement. As an ingredient, Better Meat states Neurospora offers numerous benefits to food manufacturing companies, as it is a versatile, nutritious and shelf-stable product that is simple to produce, …

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Better Meat Turkey Sandwich

©Better Meat Co.

Fungi, Mushrooms & Mycelium

The Better Meat Co. Showcases Mycelium Foie Gras and Turkey at LinkedIn Headquarters

March 14, 2023September 3, 2022

The Better Meat Co., the B2B fermented meat specialist, reveals it is debuting foie gras and turkey slices made from the company’s Rhiza mycoprotein at the LinkedIn headquarters in Sunnyvale, CA. For one week, LinkedIn employees will be among the first to try the company’s mycelium-based products, including animal-free foie gras, a delicacy that is otherwise banned in California. “It’s illegal in California to sell foie gras, so we’re harnessing the power of fermentation to recreate a delectable experience in a humane and legal way,” said Paul Shapiro, CEO of The Better Meat Co. “We’re honored to partner with Bon Appetit Management Co. to offer Linkedin team members a taste of the future.” From steaks to seafood Located in Sacramento, The Better Meat Co. produces …

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foie gras

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Fungi, Mushrooms & Mycelium

The Better Meat Co Introducing Mycelium Based Foie Gras

April 5, 2022

The Better Meat Co. is to introduce a foie gras analog based on mycelium. The California-based fermented meat specialist becomes the latest to enter the alt foie gras market, as consumers and lawmakers continue to shun the highly cruel delicacy. As first reported by Food Dive, The Better Meat Co. plans to introduce its foie gras analog this spring, which is likely to be derived from the company’s mycelium-based Rhiza protein. CEO Paul Shapiro states that, as a B2B ingredients company, the foie gras will go first into foodservice. Vegan foie gras Having already been banned or strictly restricted in a number of countries in Europe and Asia, US lawmakers are moving to restrict the controversial dish in New York City and California. The UK …

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Meati Foods & The Better Meat Co. Lawsuit Escalates Over Mycelium

June 8, 2022March 11, 2022

Update 11th March, comment sent by Paul Shapito of Better Meat Co: ” No one claims (Gus Pattillo) was ever employed by Meati. The dispute relates to when Pattillo was on a 2017 fellowship at the Dept. of Energy at the same time the founders of Emergy (a battery company which in 2019 rebranded as a food company called Meati) were also doing work at the Dept. of Energy.” Meati Foods and The Better Meat Co., two mycelium-based meat leaders in the US, are embroiled in a legal battle over their alt meat intellectual property. Meati has accused Better Meat of stealing its mycelium harvesting tech, while in a separate lawsuit, Better Meat accuses Meati of damaging its reputation and fundraising. As first reported by …

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Plantbased Business Hour

The Miracle of Mycoprotein: Paul Shapiro of The Better Meat Co. is on The Plantbased Business Hour

November 9, 2022November 9, 2021

Mycoprotein: what is it and why? I chat with Paul Shapiro AND take a tour of the new mycoprotein plant recently opened by The Better Meat Co. We’ll learn how the superfood fungi Rhiza is changing the alt protein landscape on The Plantbased Business Hour. Specifically, Paul and Elysabeth discuss, Microbes, fungi and microproteins. The benefits of fungi and biomass fermentation. The impact of microbial fermentation and mycoprotein, Rhiza. How meat companies are reacting to Rhiza mycoprotein and similar microbes. A clip and transcript from their long-form conversation is below. The podcast is here. Display content from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “The Power of Fungi: CEO of The Better Meat Co, Paul …

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Better Meat Co

©The Better Meat Co

SPAM Parent Company Hormel Foods Pens Plant-Based Deal for Mycoprotein Future

October 7, 2021

Global food company Hormel Foods Corporation – makers of SPAM – has announced a new partnership with mycoprotein fermentation specialist The Better Meat Co. The exclusive deal aims to bring new mycoprotein and plant-based protein products to the marketplace. Announcing the partnership through its venturing company and food-forward incubator, 199 Ventures, Hormel Foods will work together with Sacramento-based The Better Meat Co. to develop next-gen sustainable alt protein products using The Better Meat Co.’s innovative Rhiza mycoprotein ingredient. Produced via a potato-based fermentation process, The Better Meat Co.’s Rhiza is a whole food mycoprotein with a remarkable meat-like texture, as well as more protein than eggs and more iron than beef. The mycoprotein market in the US was valued at $149.6 Million in 2020 and …

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Better Meat Co.

© Better Meat Co.

Gastronomy & Food Service

Vegan Steak in a US Steakhouse “For the First-Time Ever”

August 20, 2021

Diners in Sacramento, CA, will have the opportunity this Saturday to enjoy an animal-free steak in a traditional American steak house. In a one-off event, Bennett’s American Cooking will serve a Rhiza mycoprotein steak made by the Better Meat Co. “The steakhouse owner was skeptical until he tried the Better Meat Co. mycoprotein steak, after which he declared it the best-tasting alt meat he’s ever had” – Paul Shapiro, CEO After opening its new fermentation plant to produce Rhiza – the company’s new mycoprotein superfood ingredient – the Better Meat Co is primarily focused as a b2b producer. CEO Paul Shapiro convinced the owner of Bennett’s American Cooking steakhouse with a tasting of the plant-based meat and the brand claims it is the first time …

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Better Meat Co

© Better Meat Co

Better Meat Co. Announces Mycoprotein Fermentation Facility in Sacramento

March 1, 2022June 11, 2021

The Better Meat Co., a producer of plant protein ingredients, announced the opening of a new fermentation plant that will produce Rhiza, the company’s new mycoprotein superfood ingredient. The first brand in agreement to use the ingredient is The Plant-Based Seafood Co. The business-to-business ingredients company will initially employ 16 people in West Sacramento. While the plant’s primary purpose is to serve as an R&D corporate headquarters, it will produce and supply thousands of pounds of Rhiza to select food companies for use as an ingredient in both plant-based and hybrid animal-based meat products. “If we’re serious about lessening humanity’s footprint on the planet, we need to get serious about our food-print, and that means reducing our reliance on animals for food,” said Better Meat …

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Hybrid Products

Tyson Raised & Rooted

Hybrid burger ©Tyson Foods

Business Insiders

What’s With Blended Meat? (It’s certainly not vegan, but maybe there’s method to the madness?)

September 11, 2023May 11, 2020

When I first heard about the concept of hybrid or ‘blended’ meat, I laughed. It seemed like a lazy attempt by Big Food manufacturers to stay relevant without too much effort. A way to hedge their bets and see where this little plant based fad goes.

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Hybrid Products