The Better Meat Co. utilizes advanced fermentation techniques to produce Rhiza™ mycoprotein, a high-quality meat alternative derived from microscopic fungi. This innovative process allows the company to transform common agricultural commodities into a nutritious, versatile protein source that boasts a complete amino acid profile. Rhiza mycoprotein is not only rich in protein, iron, and potassium but also free from common allergens, cholesterol, and saturated fats, making it a healthier option compared to traditional animal-based meats. The fermentation process is notably efficient, taking mere hours to produce the final product, which contrasts sharply with the lengthy growth cycles required for livestock.

In addition to its nutritional benefits, Rhiza mycoprotein is designed to enhance the texture and flavor of both animal-free and hybrid meat products. The Better Meat Co. markets this ingredient to food companies, enabling them to create a diverse range of meat alternatives, including steaks, burgers, and deli slices. The company emphasizes sustainability, aiming to reduce reliance on animal agriculture by promoting microbial farming as a viable solution to global food challenges. With several patents granted for its fermentation processes, The Better Meat Co. is positioned as a leader in the alt-meat industry, contributing to a more sustainable food system.

United States

TheBetterMeat Co. harnesses fermentation to make mycoprotein ingredients for food companies to use as the basis of their blended and fully animal-free meats.

The Better Meat Co.

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