The Better Meat Co.

The Better Meat Co. is a plant-based ingredient company harnessing the power of fermentation to develop mycoprotein ingredients for alternative meat applications. In June 2021, the company unveiled its flagship product Rhiza mycoprotein, a whole-food, complete protein ingredient claimed to be versatile, allergen-free, and neutral tasting, while offering a similar texture to animal meat.

Rhiza can be used to enhance animal meats or develop animal-free meat alternatives for various meat and seafood types, including beef, chicken, pork, turkey, fish, and crab. In September 2022 , the company debuted its mycelium-based foie gras and turkey slices at LinkedIn headquarters and planned to use the tasting event feedback for ongoing product improvements.

The company operates a 13,000 sq. ft. mycoprotein fermentation facility in West Sacramento, which houses built-in liquid fermentation tanks that convert the sorghum and potatoes to produce a dough-like version of Rhiza, which is later dewatered and dried into the final product. 

Key customers and partnerships

In June 2019, Perdue Foods, one of the largest chicken producers in the US, partnered with Better Meat Co. to launch the "Chicken Plus Line" by Perdue, which consists of cauliflower, chickpeas, plant protein, and white meat chicken. 

In January 2023 , the company signed a joint development agreement with Maple Leaf subsidiary Greenleaf Foods, to explore innovations in alternative proteins by leveraging Better Meat’s Rhiza mycoprotein ingredient. 

Funding and financials

In July 2023 , The Better Meat Co and Oshi (formerly Plantish), an Israeli FoodTech startup, received a USD 1 million grant from the Binational Industrial Research and Development (BIRD) foundation to develop fish-free salmon whole-cuts by leveraging Oshi’s 3D-printing technology and The Better Meat Co’s mycoprotein-based fermentation technology.