TC

The Better Meat Co.

www.bettermeat.co link_icon

Company Research Report: The Better Meat Co.



Company Overview



  • Name: The Better Meat Co.

  • Mission: To harness the power of fermentation to make delicious, versatile mycoprotein ingredients for food companies to use as the basis of their hybrid and fully animal-free meats. The company aims to reduce humanity's ecological footprint by building a more sustainable food system.

  • Founded: 2018

  • Founder: Paul Shapiro

  • Key People:

  • Paul Shapiro, CEO

  • Moran Farhi, Executive Vice President (EVP)

  • Doni Curkendall, EVP

  • Beena Goldenberg, Board Member

  • Brian Ottens, Board Member

  • Headquarters: Sacramento, California

  • Number of Employees: 16 employees as of the latest available data.

  • Revenue: No specific revenue information is available.

  • Specialization: Known for creating mycoprotein ingredients through fermentation, which serve as a basis for plant-based and hybrid meat products.


Products



  • Rhiza Mycoprotein:

  • Description: Rhiza is an all-natural, whole food, complete protein ingredient that is versatile, allergen-free, and naturally meat-like in texture.

  • Key Features:

  • More protein than eggs, more iron than beef, more zinc than beef, more fiber than oats, and more potassium than bananas.

  • Low fat, zero cholesterol, non-GMO, and common allergen-free.

  • Complete amino acid profile.

  • Suitable for both animal-free and hybrid meat products.

  • Product Variants using Rhiza Mycoprotein:

  • Rhiza Hybrid Burger

  • Rhiza Steak

  • Rhiza Chicken

  • Rhiza Hybrid Crab

  • Rhiza Fish Filet

  • Rhiza Deli Slices

  • Rhiza Foie Gras

  • Rhiza Hot Dog

  • Rhiza Meatballs

  • Rhiza Bacon

  • Rhiza Taco Meat

  • Rhiza Jerky


Recent Developments



  • Funding and Recognition:

  • Received a $1.4 million grant from the U.S. Department of Defense for advanced biotech development (Aug 29, 2024).

  • Named one of America’s Top GreenTech companies by TIME Magazine and Statista (Mar 5, 2024).

  • Received a "no questions" letter from the FDA confirming GRAS status for Rhiza mycoprotein (July 11, 2024).

  • Ongoing efforts to reduce production costs by 30%, enabling Rhiza to compete on cost with commodity beef (Jun 11, 2024).


  • Partnerships:

  • Entered into partnerships with large meat manufacturers like Hormel Foods and Maple Leaf Foods to develop alternative protein products using Rhiza mycoprotein.

  • Secured multiple signed letters of intent with major CPG brands and foodservice companies to supply Rhiza mycoprotein at scale.


  • Production Advances:

  • Efforts to scale up production for Rhiza to meet increasing demand.

  • Advancements in fermentation processes and the fine-tuning of feedstocks have been made to enhance the efficiency and cost-effectiveness of production.


  • Product Launches:

  • Several restaurants, such as Buddha Belly Burger in Sacramento, have implemented Rhiza-based products in their menus.

  • Collaborated with Perdue Farms on the "Chicken Plus" line, which combines chicken with plant-based ingredients.


  • Press and Media:

  • Featured as innovative leaders in sustainable food technology on platforms like Forbes and other major news outlets, highlighting their unique fermentation-based approach to protein production.


No further product or feature-specific information available.