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Tag: Alt Protein

How Mycelium-Based Products Are Shaping the Future of Food 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

Mycelium-based foods are emerging as a game-changing solution with the potential to redefine sustainability, nutrition, and taste in plant-based and hybrid protein markets. Unlike traditional plant proteins that require extensive processing to mimic the texture of meat, mycelium—a fast-growing, fibrous network of fungi—naturally replicates the structure and mouthfeel of animal meat with minimal processing.

It’s becoming clear that this innovation isn’t just another trend—it’s a fundamental shift in how we think about protein production.

 

A New Frontier in Sustainable Protein 

At this year’s Natural Products Expo West, mycelium-based products stood out as some of the most exciting developments on the show floor.

Eric Sirvinskas of Sustainable Food Systems summed it up best in a LinkedIn post:
“The nutrition and climate potential with these foods is massive, and it’s exciting to see how fast things are evolving.”

Unlike conventional plant-based meats, which often rely on pea, soy, or wheat protein isolates, mycelium-based proteins offer a whole-food, clean-label alternative that is naturally high in protein, fiber, and key micronutrients like B vitamins. These benefits, combined with their low environmental footprint, position fungi-based proteins as a major player in the future of sustainable food systems.

 

The Leaders of the Mycelium Movement 

  1. Nature’s Fynd: Fungi from the Depths of Yellowstone

Nature’s Fynd has taken a scientific approach to fungi-based food innovation, developing its proprietary Fy Protein from a strain of fungi discovered in Yellowstone National Park. Their protein-rich, complete alternative is already making waves in dairy and meat alternatives, offering everything from breakfast patties to dairy-free cream cheese.

  1. Meati: Whole-Cut Mycelium Steaks and Cutlets

Meati has carved out a niche in the whole-cut meat category, creating steaks, cutlets, and jerkies using 100% mycelium-based ingredients. Their Classic Cutlet and Carne Asada Steak have been particularly well-received for offering the same chew, juiciness, and umami of traditional meat—without the environmental downsides.

  1. Prime Roots: Reinventing the Deli Counter with Koji-Based Meats

Prime Roots is disrupting the deli meat category with Koji-based hams, turkey, salami, and pâtés that are designed to compete with traditional animal-based cold cuts. Their Black Forest Ham and cracked pepper turkey are already being sold behind the deli counter in select markets, proving that fungi-based meats can be mainstream grocery staples.

  1. The Better Meat Co.: Mycoprotein for B2B Manufacturing

Unlike other brands developing retail-ready products, The Better Meat Co. is focused on supplying mycoprotein as an ingredient for food manufacturers. Their Rhiza mycoprotein is an all-natural, whole-food ingredient that offers a better texture and mouthfeel than extruded plant proteins, making it an attractive option for brands looking to develop new plant-based or hybrid products.

 

Why Mycelium-Based Foods Are the Future 

  • Unmatched Nutrition – Mycelium-based proteins are naturally rich in essential amino acids, fiber, and key vitamins, making them a more complete protein source compared to many plant-based options.
  • Minimal Processing – Unlike soy or pea protein isolates, which require heavy processing and additives to create a meat-like texture, mycelium grows in a fibrous, meat-like structure naturally—reducing the need for binders and fillers.
  • Superior Taste and Texture – Traditional plant-based meats rely on extrusion and flavor masking to achieve a realistic bite. Mycelium, on the other hand, has a naturally fibrous and umami-rich texture that mimics animal meat with fewer additives.
  • Sustainability Advantage – Compared to conventional meat, mycelium requires a fraction of the water, land, and energy to produce, making it one of the most eco-friendly protein sources available.
  • Versatility for Retail & Foodservice – Whether in steaks, deli slices, breakfast meats, or hybrid formulations, mycelium-based proteins are proving to be a flexible, scalable, and in-demand ingredient for both retailers and foodservice operators.

These high-quality, sustainable proteins offer a clear advantage over traditional plant-based meats, and retailers, food manufacturers, and foodservice operators that embrace this shift early will have a competitive edge as consumer demand grows.

For buyers, the takeaway is clear: The future of protein isn’t just plant-based—it’s fungi-based. Now is the time to explore how mycelium-based products can fit into your portfolio and menus, ensuring you stay ahead of this groundbreaking food movement.

How Parents and Children Perceive Alternative Proteins: Key Insights for the Plant-Based Industry 

Written by Benjamin Davis on . Posted in Global Marketplace, Research.

A new study conducted in Singapore offers a fascinating look into how parents and children perceive alternative proteins, including plant-based meat, cultivated meat, and insect proteins. The findings reveal that plant-based meats are far more accepted than their more novel counterparts, but concerns about processing and unfamiliarity still serve as barriers.

For plant-based food brands, retailers, and foodservice buyers, this research highlights key factors shaping consumer adoption and provides valuable insights into how to position and market plant-based products effectively.

 

Key Findings: Alternative Proteins & Consumer Perceptions 

Plant-Based Meat Is Leading the Way

  • Most parents and children were familiar with plant-based meats and had previously consumed them.
  • Plant-based options were far more accepted than cultivated meat or insect proteins, showing that the category is already integrated into mainstream eating habits.
  • Children were particularly curious about plant-based meats, especially how closely they resemble real meat in taste and texture.

Concerns About Novelty & Processing

  • Parents expressed concerns about how alternative proteins are made, particularly for cultivated meat and insect-based products.
  • Naturalness and transparency in manufacturing were recurring themes, suggesting that brands should emphasize clean-label ingredients and clear communication.
  • Taste, price, and health benefits were also key factors influencing acceptance.

Parent-Child Influence on Food Choices

  • Parents significantly shape what their children eat, but children also have a strong influence on household purchasing decisions.
  • This dynamic means that marketing alternative proteins as family-friendly could be an effective strategy for increasing adoption.

 

Implications for the Plant-Based Food Industry 

  1. Lean Into Familiarity & Taste

Since plant-based meat was the most accepted category, brands should continue to focus on taste and texture improvements that closely mimic conventional meat.

  • For Brands: Highlight taste and sensory appeal in marketing efforts rather than just sustainability messaging.
  • For Retailers & Foodservice: Stocking familiar plant-based products like burgers, nuggets, and sausages will have greater consumer appeal than more experimental alternatives.
  1. Address Consumer Skepticism About Processing

Parents in the study voiced concerns about how alternative proteins are made, reinforcing the need for transparency and consumer education.

  • For Brands: Use clear labeling and communication about ingredients and manufacturing methods. Consider minimizing ultra-processed ingredients to build trust.
  • For Retailers & Foodservice: Provide staff training and educational materials so that consumers feel confident in trying plant-based options.

 

  1. Position Plant-Based Meat as a Family-Friendly Option

Since parents and children influence each other’s food choices, there is an opportunity to market plant-based options as enjoyable for the whole family.

  • For Brands: Consider kid-friendly products like nuggets, tenders, and burgers, emphasizing taste and nutrition.
  • For Foodservice: School lunch programs and family-friendly restaurants are key places to introduce plant-based options.

 

This study reinforces that plant-based meats have an edge over other alternative proteins, but barriers like processing concerns and unfamiliarity remain.

As the alternative protein market evolves, plant-based brands and retailers that align with consumer preferences will be best positioned for long-term success.

The Future of Fungi-Based Meat: A Conversation with Paul Shapiro of Better Meat Co. 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.

We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.

BMC’s Rhiza mycoprotein courtesy of The Better Meat co.

Exploring the Shift from Plant Proteins to Fungi 

Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?

Paul Shapiro:
It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat. 

This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat. 

 

Texture & Functionality in Food Manufacturing 

One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?

Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.

Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.

 

Clean Label & Whole Food Appeal 

Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?

Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”

 

Opportunities for Manufacturers & Foodservice 

For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?

Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.

At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.

 

The Future of Fungi-Based Meat Alternatives 

The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?

Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.

Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.

 

Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat 

Is there anything else you would like to share about Better Meat Co. or the industry in general?

Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.

  • It’s too expensive
  • It often doesn’t taste good enough
  • It’s perceived by some as being too processed

Whether these are valid criticisms or not, fungi proteins are an antidote to all three.

  • It can be produced inexpensively
  • It has a superior texture
  • It’s an all-natural whole food

Fungi are really fun-guys!

 

A New Era for Alternative Proteins? 

With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.

The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.