Potatoes to Protein: Better Meat Co. Secures Patent for Fungi-Based Food Tech

Courtesy: The Better Meat Co

The Better Meat Co. (BMC), a biotechnology firm based in West Sacramento, has been awarded its sixth U.S. patent for a fermentation-based method that converts potato processing sidestreams into mycoprotein. The proprietary ingredient, branded as Rhiza™, is produced from filamentous fungi cultivated in a potato-derived liquid medium and is intended for use in a range of blended and standalone food products.

Granted under U.S. Patent No. 12,274,283, the newly issued patent covers the use of fungi from the Neurospora and Aspergillus genera, which are grown in a nutrient-rich substrate derived from industrial potato by-products—materials such as trimmings and undersized potatoes that would otherwise be treated as low-value waste. The patent also protects downstream applications, including shaping and flavoring the biomass to resemble common meats such as chicken, beef, or pork. These uses align with BMC’s aim to reduce reliance on animal protein by offering food manufacturers a functional, scalable alternative.

According to the company, the fermentation process does not require purified sugars but readily available agricultural sidestreams as a carbon source. This not only helps reduce input costs but also minimizes the operation's environmental footprint. By repurposing potato sidestreams into shelf-stable, high-protein, fiber-rich biomass, the technology increases the utility of industrial potato outputs in a resource-efficient manner.

Nutritionally, Rhiza™ offers more protein than eggs, more iron and zinc than beef, and more fiber than oats. It contains no cholesterol and virtually no saturated fat, making it suitable for health-conscious consumers and manufacturers looking to meet evolving nutritional standards. The mycoprotein has received Generally Recognized as Safe (GRAS) status 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 by the Singapore Food Agency. It is currently the only mycoprotein authorized by the USDA for use in blended meat products.

BMC operates a demonstration-scale facility with continuous fermentation capabilities and is preparing to scale production through contract manufacturing. The company is currently transitioning from a 9,000-liter operation to a capacity of 150,000 liters. This scale-up is supported in part by a seven-figure grant from the U.S. Department of Defense’s Distributed Bioindustrial Manufacturing Program.

Commercial interest in BMC’s technology continues to grow. The company has signed letters of intent with major meat producers in North America, Asia, and South America, including its largest agreement to date. These deals bring its projected revenue pipeline to $13 million annually upon full-scale launch.

While building out its production capacity, The Better Meat Co. has also joined other companies in advocating for international trade policies that support innovation in food and biotechnology. CEO Paul Shapiro has acknowledged that recent tariff tensions pose potential risks but has indicated that the company retains the flexibility to operate internationally if necessary.

This latest patent builds on BMC’s existing intellectual property portfolio and follows its inclusion on TIME Magazine’s list of top global greentech companies. The development strengthens the firm’s position in the alternative protein sector by combining scientific innovation with industrial applications that leverage underutilized food system resources.