Organisation / Brand: The better Meat Co

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

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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foie gras

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Fungi, Mushrooms & Mycelium

The Better Meat Co Introducing Mycelium Based Foie Gras

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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Better Meat Co

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Company News

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

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
Fermentation

Better Meat Co. Announces Mycoprotein Fermentation Facility in Sacramento

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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