The Better Meat Co. Receives Patent for Potato-Based Mycoprotein Production
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. 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 …