The Better Meat Co. has secured a sixth U.S. patent for a groundbreaking technology that transforms potato processing by-products into a sustainable, high-protein fungal biomass called Rhiza™. This innovation connects agriculture with biotechnology, offering new value to potato producers while helping meet global demand for alternative proteins.
In a major stride toward circular agriculture and sustainable food innovation, The Better Meat Co. (BMC) has received U.S. Patent No. 12,274,283 for its method of cultivating filamentous fungi using potato sidestreams—liquid by-products from the potato processing industry. This process produces Rhiza™, a shelf-stable mycoprotein rich in protein, fiber, iron, and zinc, with a texture and appearance that mimics traditional meats.
“Turning potatoes into meat may seem like science fiction, but this patent shows it’s science fact,” said Paul Shapiro, CEO of The Better Meat Co.
How It Works: Potatoes Meet Fungi
BMC’s process uses fungi from the Neurospora and Aspergillus genera, grown in fermentation tanks fed by potato waste streams—sidestreams that would otherwise be underutilized or discarded. This biological conversion not only reduces food waste but also replaces the need for purified sugars, traditionally used in fungal protein production.
- Environmental impact: By upcycling potato waste instead of using refined inputs, Rhiza™ reduces the carbon footprint of protein production.
- Economic impact: Potato processors now have a new revenue stream by supplying their sidestreams as fermentation feedstock.
Why Rhiza™ Stands Out
Rhiza™ mycoprotein has been recognized by key food safety authorities:
- FDA and USDA: GRAS-certified (Generally Recognized as Safe)
- USDA approval: Only mycoprotein approved for use in blended animal meat products
- Singapore: Approved as a novel food for commercial use
Its nutritional profile is particularly impressive:
- More protein than eggs
- More iron and zinc than beef
- More fiber than oats
- Zero cholesterol and minimal saturated fat
Commercial Momentum and Market Outlook
BMC’s recent developments show the commercial potential of Rhiza™:
- A new letter of intent brings the projected annual revenue pipeline to $13 million
- Ongoing operations at a demonstration-scale facility using continuous fermentation
- Plans to scale through contract manufacturing partnerships
- Recipient of a seven-figure grant from the U.S. Department of Defense
- Listed among TIME Magazine’s Top Global Greentech Companies
The alternative protein market is rapidly growing, with Bloomberg Intelligence projecting it could reach $162 billion globally by 2030, accounting for 7.7% of the global protein market. Technologies like BMC’s are critical to achieving this transformation by delivering scalable, nutrient-dense, and environmentally friendly solutions.
The Better Meat Co.’s patented use of potato sidestreams to cultivate mycoprotein is more than an innovation—it’s a convergence of agriculture, biotechnology, and sustainability. For potato producers, this offers a new avenue to add value to by-products. For the food industry, it delivers a powerful new ingredient that aligns with both consumer health trends and environmental imperatives. As the world seeks to diversify protein sources, solutions like Rhiza™ are carving out a meaningful role in the future of farming and food.
