TIME has named The Better Meat Co.’s Rhiza mycoprotein as one of its “Best Inventions of 2025,” highlighting the company’s innovative approach to developing sustainable food alternatives. Rhiza mycoprotein is derived from microscopic fungi through a fermentation process developed by the Sacramento-based food technology company. This process produces a high-quality, allergen-free meat alternative that closely mimics the texture of traditional meat, offering higher levels of protein, fiber, and essential minerals without cholesterol or unhealthy fats.

The company’s fermentation process allows Rhiza to be grown from spore to harvest in a matter of hours, making it a quicker and more sustainable alternative to raising animals for meat. The Better Meat Co. has already secured six patents related to its innovative processes and continues to expand its production capabilities, recently securing $31 million in Series A funding to scale its operations. With Rhiza mycoprotein, the company aims to offer food companies a high-protein, all-natural ingredient that proves sustainability can also be affordable, positioning fungi as the future of food innovation.