The Better Meat Co.

A future where meat does not have the detrimental impact on the animals or the planet that it currently does? #vegan #protein I LOVED this chat! In E878: Paul Shapiro & the Benefits of Microbial Fungi Fermentation to Reinvent Meat. Search Healthification #podcast @BetterMeatCo

Coming March 1st: Paul Shapiro on Ethical Capitalism and the Business of... youtu.be/OuEg8Yu4_EU?si… via @YouTube

Imagine if there was a single ingredient that was: An all-natural whole food Higher in protein than eggs (& complete protein) Higher in iron & zinc than beef Higher in fiber than oats Common allergen-free Great flavor & meat-like texture That's @bettermeatco Rhiza mycoprotein.

Paul Shapiro's High Protein, Low Calorie Approch to Healthy Eating - The... youtu.be/IM765TnqLcg?si… via @YouTube

Are you are awesome? We're hiring a Food Science & Regulatory Affairs Lead. More: linkedin.com/jobs/view/4335…

Industry Innovators to Address the Future of Protein: Better Meat CEO Paul Shapiro and Alt-Protein Leaders Headline IFT Webinar - perishablenews.com/meatpoultry/in…

Congrats to Better Meat for Rhiza being chosen as one of the Best Inventions of 2025 by TIME. In the Matrix and on Mars, it all tastes like chicken. But Rhiza grows 40x faster than chicken, without the waste or risks of factory farming. A true superfood: bettermeat.co/rhiza-nutrition

Today @TIME named @BetterMeatCo’s Rhiza mycoprotein among the best inventions of the year. Congratulations to our team of smart, hard-working scientists, engineers, and operators for this well-deserved recognition of their work. It’s time for the Rhiza River to flow!

Amid a "wintry VC landscape," mycoprotein producer The Better Meat Company raised $31M to fuel a push toward profitable revenue growth, CEO Paul Shapiro says. 🍄📈 nosh.com/news/2025/in-t…

Brewing a Better Bite of Meat Here’s why we led the Series A of The Better Meat Co., announced today. I am a meat eater, but I know that eventually, we won't slaughter animals for meat. Although we believe this is inevitable, on Earth and Mars, it takes concerted effort to get us there. And as we saw with electric cars, you have to have a better product to catalyze a change. Saving the world is the byproduct. After investing in some of the pioneers of cellular ag and precision fermentation, we pondered what problem remained unsolved by the mainstream approaches to slaughter-free meat and began a quest for the best cost economics and speed of scaling.  For cellular ag and plant-based approaches, cost has been their biggest challenge, and the meat market is highly price elastic. We did a thought experiment: given all of the approaches to alt-protein out there, which will be the lowest cost 50 years from now? We assumed all R&D efforts reach their ultimate end points by then. I think we found the winner: Better Meat goes from seed to harvest in under 17 hours!  No plant or animal can compete with that growth rate.  The key: growth from cell expansion instead of cell division, part of the magic of the kingdom of fungi. And they have mastered continuous production off simple sugar feedstocks with no waste stream. The only downstream processing is some dehydration. At their current research scale facility, they already beat beef on cost, and soon chicken. Some of the key drivers from their patented process: fastest growth cycle of any organism, continuous production, minimal downstream processing (unlike plant protein isolates, for example, where most of the plant biomass is byproduct), and it’s a nutritious whole food. It’s also shelf stable at room temperature for easy shipping.  So, it should scale more rapidly and cost-effectively than other approaches can ever achieve. Oh, and it is delicious and tastes like meat, even better than pure meat in some blended product taste tests (think hamburger or sausage blends). They are a B2B ingredient supplier, and the first to get FDA and USDA approval for blended meat products. The Series A will allow them to scale to tens of millions of pounds of annual production for a number of large food companies. Company: bettermeat.co Today’s funding news: • agfundernews.com/better-meat-co… • greenqueen.com.hk/the-better-mea…

Not all alt-proteins fail the taste and cost tests - I wrote in my book about the great and cheap products I tried @BetterMeatCo and whaddya know, they’re thriving when the sector is struggling. greenqueen.com.hk/the-better-mea…

.@BetterMeatCo has closed a $31m Series A round enabling it to increase production of its Rhiza mycoprotein to commercial scale and sell “at prices lower than US commodity ground beef within 2026.” #foodtech #mycoprotein agfundernews.com/better-meat-co…

Think you'd be awesome at selling an innovative mycoprotein ingredient to food companies seeking to boost protein & fiber in their products? Maybe you'll be our VP of Biz Dev. New job posting: indeed.com/job/vice-presi…

Future > past. 🥩💪

Can you spot which beef burger has been enhanced with Rhiza mycoprotein? Neither could taste testers! #rhiza #mycoprotein #protein #burgers #beef

When your descendants are 200 million miles from home… will they be growing their own mycoprotein burgers? We think so! #rhiza #mycoprotein #protein #mycelium #fermentation

Meet Rhiza: an unprocessed, all-natural, whole food mycoprotein—grown, not made. Real nutrition, straight from nature. #rhiza #mycoprotein #protein #mycelium #tacos #fermentation

Potatoes: not just for fries anymore! Find out how we can upcycle potato sidestreams into mycoprotein to help feed the future. Read the full story in Potato News Today! #rhiza #mycoprotein #protein #mycelium #potatoes

Turning potatoes into meat may seem like science fiction, but @BetterMeatCo's new 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. vegconomist.com/fungi-mushroom…

The seasons are changing! But at The Better Meat Co., we can harvest 365 days a year! #Rhiza #mycoprotein #protein #mycelium #fermentation