Exciting News:
- Great news for Better Meat on Tuesday as they have received a patent for their innovative process of producing mycoprotein, an alternative protein made through fermenting a fungus known as Neurospora crassa. This breakthrough will enable the company to lower production costs significantly, as highlighted by CEO Paul Shapiro.
- CEO Shapiro also mentioned that due to the shelf stability of Better Meat’s products, they have a competitive edge in the market. The recently obtained patent not only protects their method for producing mycelium powder but also enhances their product’s quality and texture compared to competitors who offer frozen or refrigerated options.
- Shapiro explained in an interview with Food Dive that this new patent allows Better Meat to distribute their product inexpensively and store it at room temperature, eliminating the need for costly early storage solutions.
Insightful Analysis:
The latest patent acquired by Better Meat focuses on their shelf-stable mycelium product, giving them a significant advantage over other players in the market.
Shapiro elaborated on this advantage by highlighting that their mycoprotein is ready for use immediately after hydration, unlike other similar products that require a waiting period. This unique characteristic allows their Rhiza mycoprotein to maintain a meat-like texture despite undergoing drying and milling processes.
The popularity of mycoproteins in the alternative protein sector is on the rise, with an expected growth rate of 6.9% through 2033, according to Precedence Research. The increasing demand for sustainable protein sources has fueled the interest in these products.
Shapiro emphasized that Better Meat currently offers the only commercially available shelf-stable mycoprotein product to consumers, setting them apart from potential competitors.
Furthermore, the company is exploring new opportunities with pending patent applications for cultivating a new species of mycoprotein to develop innovative products.
Shapiro highlighted the vast potential of fungi proteins, comparing them to the diversity of animal proteins. With thousands of fungi species available, the possibilities for creating dairy, egg, and wheat alternatives are endless.