The Better Meat Co. Receives Patent for Potato-Based Mycoprotein Production

The Better Meat Co. has received its sixth US patent for a fermentation method that converts potato processing byproducts into mycoprotein. Using filamentous fungi grown in a potato-derived liquid medium, the patented process produces a protein- and fiber-rich biomass that can be used in various food applications such as meat blends and sausages. This innovation allows for protein production using agricultural residues rather than purified sugars, reducing input costs and environmental impact.

The company has also signed several letters of intent, which could bring in a projected $13 million in annual revenue pending commercial-scale production at its manufacturing facility. Regulatory approvals have been received for their Rhiza mycoprotein product, with GRAS status from the US FDA and USDA, as well as approval for commercial sale in Singapore. With its continuous fermentation operations and new patent, The Better Meat Co. is well-positioned to address food security challenges and make an impact in the alternative protein industry.