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The Better Meat Co (BMC) has achieved a significant milestone with its Rhiza mycoprotein, receiving a ‘no questions’ letter from the US Food and Drug Administration (FDA). This indicates the FDA’s agreement with BMC’s assessment that Rhiza is Generally Recognized as Safe (GRAS).
Rhiza mycoprotein, derived from Neurospora crassa Bstr 26, stands out as the first meat-replacing mycoprotein outside the Fusarium genus to receive such recognition. Unlike previous approvals for Quorn and ENOUGH Foods, which utilize Fusarium Venenatum, Rhiza also includes evaluation by the US Department of Agriculture (USDA) as a meat enhancer. BMC cofounder and CEO Paul Shapiro highlights Rhiza’s advantages: enhanced yields, improved texture, and reduced saturated fat, cholesterol, and calories compared to traditional meats. It also boasts higher fiber and potassium content. With a protein digestibility score close to animal proteins like casein and egg, Rhiza contains 40-50% protein and 30% fiber on a dry weight basis.
Rhiza mycoprotein is safe for consumption in dairy and meat analogs and as a meat enhancer. It does not produce mycotoxins and is not linked to common food allergens. BMC supplies NorCal restaurants with Rhiza-based products, including steaks and foie gras, and has multiple collaborations and agreements in place.
Despite its potential, BMC faces challenges in scaling up production to meet the demands of major consumer packaged goods (CPG) brands. With $27 million raised so far, additional funding is needed for large-scale manufacturing.
BMC is part of the burgeoning biomass fermentation industry, where fungi are grown in bioreactors. This method contrasts with precision fermentation, which focuses on producing specific ingredients. Competitors like Quorn, ENOUGH Foods, and others across the globe are exploring diverse applications from meat alternatives to dairy and pet food.
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