The Better Meat Co., a leading US food-tech company, has been awarded a $1.5 million federal grant aimed at boosting production of its distinctive mycoprotein. This funding, provided by the US Department of Defense, falls under the Distributed Bioindustrial Manufacturing Program, which seeks to cultivate sustainable protein sources free of common allergens.
Situated in California, The Better Meat Co. plans to utilize this funding to produce “large volumes” of its rhiza mycoprotein. The company promotes this ingredient as “an all-natural, shelf-stable protein source for use in a wide variety of food applications.” This innovative approach aligns with current food and beverage industry trends, emphasizing sustainable and nutritious options.
Paul Shapiro, CEO of The Better Meat Co., stated, “The United States will be greatly advantaged by taking a leadership role in biomanufacturing, especially when it comes to efficient, innovative methods of food production.” This perspective highlights the strategic importance of integrating cutting-edge technologies in food and drink business practices.
Founded in 2018, The Better Meat Co. has recently received a “no questions” letter from the US Food and Drug Administration (FDA), confirming that its Rhiza mycoprotein is Generally Recognized as Safe (GRAS). This status further strengthens the company’s position in the food and drink consumer trends landscape.
Heidi Shyu, the US undersecretary of defense for research and engineering, remarked, “Expanding the Department of Defense’s biotechnology capabilities is key to maintaining the United States’ supply-chain and military superiority.” Such initiatives are critical to ensuring that the nation remains a leader in innovative food production methods.
In terms of collaboration, The Better Meat Co. formed a partnership with Hormel Foods in 2021, which seeks to introduce new mycoprotein and plant-based protein products into the marketplace. This strategic alliance, established through Hormel’s 199 Ventures arm, exemplifies the merging of traditional and alternative protein sources, a growing trend within the food and drink industry.
Moreover, in a notable move last year, Canada’s Maple Leaf Foods partnered with The Better Meat Co. to explore innovations in alternative proteins. Through its subsidiary, Greenleaf Foods, Maple Leaf aims to improve its plant-based offerings, reflecting the increasing consumer demand for diverse protein sources.
As the food and beverage industry continues to evolve, companies like The Better Meat Co. are at the forefront of this transformation, pushing boundaries and redefining nutritional standards. Through strategic partnerships and federal support, they contribute significantly to emerging food and drink business trends centered on sustainability and health.
