The Better Meat Co. Secures Patent for Turning Potato Sidestreams into Mycoprotein
The Better Meat Co. (BMC), a biotechnology innovator specializing in alternative protein, has been granted a sixth U.S. patent for its proprietary mycoprotein production process—this time with a direct link to the potato processing industry. The new patent protects the company’s method of growing filamentous fungi in a potato-derived liquid medium to produce Rhiza™, a shelf-stable, high-protein, fiber-rich biomass.
Granted under U.S. Patent No. 12,274,283, the invention covers the use of fungi from the Neurospora and Aspergillus genera cultivated in a substrate derived from potato sidestreams. The patent also includes downstream applications such as shaping the biomass into nuggets, patties, or sausages, and flavoring it to emulate traditional meats like chicken, beef, or pork.
“Turning potatoes into meat may seem like science fiction, but this patent shows it’s science fact—and that our tech can scale to help solve some of the world’s most pressing food security challenges,” said Paul Shapiro, CEO of The Better Meat Co.
The innovation reinforces BMC’s focus on sustainability by using agricultural sidestreams—including by-products from the potato processing sector—as a carbon source for fermentation, instead of relying solely on purified sugars. This approach offers a reduced environmental footprint while expanding the utility of industrial potato outputs.
The patent arrives on the heels of several commercial developments, including the company’s largest letter of intent to date, bringing its projected revenue pipeline to $13 million annually once full-scale production begins. The company currently operates a demonstration-scale facility running continuous fermentation and is preparing to scale via contract manufacturing.
Rhiza™ mycoprotein has already received GRAS (Generally Recognized as Safe) approval from both the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA), and was recently approved as a novel food in Singapore. Notably, it remains the only mycoprotein approved by the USDA for inclusion in blended animal meat products.
With nutritional attributes including more protein than eggs, more iron and zinc than beef, and more fiber than oats, Rhiza™ presents itself as a compelling solution for health-conscious consumers and food manufacturers alike. It contains no cholesterol and virtually no saturated fat.
This latest milestone also follows BMC’s inclusion on TIME Magazine’s list of top global greentech companies and a seven-figure grant partnership with the U.S. Department of Defense—further bolstering its leadership position in the rapidly evolving alternative protein space.
