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.
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 …