Better Meat Co. Gains FDA Approval for Innovative Mycoprotein

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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.

See also The 10 most mouthwatering plant-based pumpkin pasta dishes for a cozy fall are:1. Creamy Pumpkin Pasta with Sage and Brown Butter - A classic fall fusion of creamy pumpkin sauce, crispy sage leaves, and nutty brown butter tossed with perfectly cooked pappardelle.2. One-Pot Pumpkin Pasta with Spaghetti Squash and Kale - A hearty, autumnal one-pot wonder that combines the best of pasta, spaghetti squash, kale, and a hint of cinnamon for a cozy fall night in.3. Vegan Pumpkin Ravioli with Maple Sage Brown Butter Sauce - Flaky, pillowy pumpkin ravioli wrapped around a delicate sage-infused filling, served with a rich maple syrup-kissed brown butter sauce that will leave you wanting more.4. Pumpkin Cream Fettuccine Alfredo with Crispy Shallots and Chives - A vegan take on the classic fettuccine alfredo, substituting creamy pumpkin puree for heavy cream and adding crunchy crispy shallots and chives for added texture.5. Spaghetti Squash and Pumpkin Curry Pasta - A warm, aromatic curry pasta dish that combines roasted spaghetti squash with tender pumpkin chunks, all wrapped in a fragrant blend of Indian spices.6. Pumpkin and Sage Pappardelle with Crispy Fried Sage Leaves - Delicate pappardelle tossed with a rich pumpkin sage sauce and topped with crispy fried sage leaves for a texturally intriguing fall treat.7. One-Pot Pumpkin Pasta Bake with Sweet Potatoes and Kale - A comforting, easy-to-make pasta bake that combines the warmth of sweet potatoes and kale with the comfort of creamy pumpkin puree, all wrapped in a golden-brown crust.8. Vegan Pumpkin Carbonara with Spaghetti Squash and Turmeric Cream Sauce - A plant-based twist on the classic carbonara, substituting spaghetti squash for fettuccine and using turmeric-infused cashew cream to replicate the rich egginess of traditional carbonara.9. Pumpkin Ravioli with Brown Butter Sage Sauce and Toasted Pumpkin Seeds - Homemade pumpkin ravioli served with a nutty brown butter sage sauce and topped with toasted pumpkin seeds for added crunch and fall flavor.10. Creamy Pumpkin Mac 'n Cheese with Crispy Shallots and Chives - A comforting, plant-based macaroni and cheese dish that combines creamy pumpkin puree with sharp cheddar and crispy fried shallots for a fall twist on the classic comfort food.

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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