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Plant-Based Chicken has Evolved, and it is Ready for the Masses

Written by Benjamin Davis on . Posted in Manufacturing, Products, Retail.

Today’s plant-based chicken is tender, flavorful, and finally living up to the expectations of flexitarians and food lovers alike—and Beyond Meat’s latest success is proving just how far we’ve come.

In a recent announcement on LinkedIn, Beyond Meat proudly shared that their Beyond Chicken Pieces were named #1 plant-based meat by PEOPLE Magazine in its list of the best supermarket products of 2025. The honor was determined by expert taste testers who sampled hundreds of new items on the market.

“Why? A team of expert taste testers tried hundreds of new products—and Beyond Chicken stood out for its craveable flavor, tender texture, and overall terrific taste,” said the company. “Made with simple ingredients and heart-healthy avocado oil—plus 21g of clean plant protein—it’s proof that better-for-you can taste better too. And to that we say cluck yeah! 🐔”

A Decade of Refinement

Beyond Meat is no newcomer to the chicken space. In fact, chicken was among the brand’s earliest plant-based protein concepts, predating even their now-famous burger. But the early versions—while pioneering—were a far cry from the gold standard that consumers demand today.

What sets Beyond apart is that the company never stood still. In an industry where some brands clung to early successes or niche formulations, Beyond Meat continued to iterate—quietly and consistently improving taste, texture, and nutrition to stay competitive in an increasingly crowded space.

The current Beyond Chicken Pieces reflect the outcome of that journey: a product that looks, tastes, and performs like the real thing, while also boasting a cleaner label and improved nutritional profile.

Evolving with the Consumer

What consumers wanted a decade ago is not what they demand today. The first wave of plant-based meat excitement was driven largely by ideology—animal welfare, environmental awareness, and novelty. But in 2025, the bar is much higher. Now it’s all about repeat purchases. Does it taste great? Will it cook well? Is it versatile and healthy enough to be a part of weekly meals?

Beyond Meat has answered with a resounding yes. Their updated Beyond Chicken isn’t just a meat replacement—it’s a product that invites loyalty from plant-based eaters and omnivores alike. And that’s what defines a winning product in the modern marketplace.

A Bellwether for the Future

The recognition from PEOPLE Magazine isn’t just a trophy for Beyond—it’s a signal for the entire plant-based industry. The future belongs to the brands that adapt. That means listening to customers, continuously improving, and balancing health, taste, and sustainability without compromise.

Beyond Meat’s journey in chicken is a lesson in long-game strategy. It’s about earning your place in the basket, not just getting there once.

So, here’s to the evolution of plant-based chicken. From its humble soy beginnings to #1 in the supermarket, the category has officially grown up. And companies like Beyond Meat are showing that the best is still ahead.

New Extrusion Technologies: Breakthroughs in Plant-Based Proteins

Written by Benjamin Davis on . Posted in Ingredients, Technology.

French food technology company Clextral has unveiled a new patented system for vegetable protein texturization that pushes the boundaries of what’s possible in meat and seafood alternatives. Dubbed “Galaxy Texturing Technology,” this innovation combines shear-cell fibration with continuous extrusion to create whole-cut plant-based proteins that more closely replicate the tenderness and structure of real meat and fish.

At a time when consumers and foodservice buyers alike are demanding plant-based products that don’t just mimic—but genuinely rival—animal proteins, technologies like this could help accelerate adoption across mainstream markets.

A Shift Toward Whole-Cut Innovation

One of the key limitations in the plant-based space has long been texture. While ground meat analogs like burgers and sausages have gained widespread acceptance, replicating the complex, fibrous consistency of whole cuts—like chicken breasts, steaks, or fish fillets—has remained elusive. Clextral’s new system addresses this by producing softer, more flexible fibers and enabling large-format products with naturalistic muscle-like structure.

The technology’s ability to deliver realistic whole cuts could unlock new product formats for plant-based brands, moving beyond patties and nuggets to full entrees, carving stations, and upscale applications that elevate the consumer experience.

Continuous Extrusion with Shear-Cell Dynamics

At the heart of the innovation is a dynamic die that shears and cools plant-based proteins as they exit a continuous extruder. Unlike traditional extrusion, this method aligns fibers in a way that mimics the layering and mouthfeel of animal tissue. With a throughput capacity of up to 400 kilograms per hour, the Galaxy platform also introduces new levels of scalability, making it viable for commercial production.

Crucially, the system allows manufacturers to fine-tune numerous parameters—from temperature and pressure to screw speed and shear rate—giving product developers precise control over final texture and consistency. This kind of flexibility opens the door to diverse innovations across protein sources and culinary applications.

Broader Implications for the Plant-Based Sector

Technological advances like this represent pivotal progress for the plant-based movement as a whole. As the industry matures, consumers are increasingly seeking options that are not only sustainable and health-forward but also indulgent and satisfying. If taste and texture continue to improve, particularly in categories like whole-cut meat and seafood, the barriers to widespread plant-based adoption could shrink significantly.

Moreover, as producers experiment with proteins beyond soy and peas—such as lentils, chickpeas, or even insect-based sources—flexible, modular systems like Galaxy offer the adaptability to keep pace with emerging ingredients and regional food trends.

Plant-Based Pizza Innovation Takes Center Stage at Pizza Expo 2024 

Written by Benjamin Davis on . Posted in Foodservice, Products, Restaurants.

At the 2024 International Pizza Expo, a wave of plant-based innovation captured the attention of chefs, operators, and buyers alike. From cutting-edge cheeses to flavorful meat alternatives, the plant-based presence at this year’s show was more than a trend—it was a statement about the future of pizza.

 

Cheese, Please: Next-Level Plant-Based Mozzarella 

Numu Mozzarella stole the spotlight as a cheese specifically formulated for pizza perfection. Designed to melt, stretch, and brown beautifully, Numu was sampled in multiple formats—including a collaboration with Before the Butcher featuring vegan pepperoni for a classic New York-style slice that drew eager crowds and second helpings.

Daiya made a powerful impression with their latest oat milk-based mozzarella formulation, showcasing improved meltability and browning while keeping a clean label. The brand went big, sponsoring a culinary contest where professional pizza makers whipped up mouthwatering pies using Daiya’s new shreds—proving that plant-based cheese has officially entered the mainstream kitchen.

Plnt Ahead, an Israel-based company, showcased a coconut oil-based, kosher mozzarella option that caters to both dietary needs and culinary performance. Its versatility and adherence to kosher standards made it a standout for buyers looking to serve a broader clientele.

Miyoko’s once again demonstrated why they are a category leader with their pourable mozzarella, now available in both cashew and oat-based varieties for those seeking nut-free options. The product’s ease of use and reliable melt factor make it ideal for high-volume kitchens seeking both quality and convenience.

Also making waves at the Pizza Expo was Violife, long recognized as a category leader for delivering high-quality, allergen-free plant-based cheeses. Their mozzarella shreds continue to be a go-to option for foodservice operators seeking reliable melt and stretch, while appealing to customers with dairy, soy, nut, and gluten sensitivities. But Violife wasn’t just showcasing cheese—its parent company, Flora, introduced an exciting new offering that had attendees lining up for samples: a soft serve ice cream so creamy and rich, many couldn’t believe it was dairy-free. The product was indistinguishable from its traditional counterpart, reinforcing Violife and Flora’s shared commitment to delivering indulgence without compromise, and demonstrating the expanding scope of plant-based innovation beyond the slice.

 

Meats That Deliver on Flavor 

On the meat side, Before the Butcher brought the boldness with plant-based pepperoni slices and a new addition to its lineup: the Butcher Stick, a spicy or sweet teriyaki-flavored snack designed for convenience retail. The butcher stick channels the nostalgic flavor of a Slim Jim-style meat snack, reimagined for a new generation of conscious consumers.

Be-Hive, the Nashville-based plant-based butcher, won over crowds with a full-stack plant-based pizza solution. Their in-house soy milk mozzarella melted beautifully over seitan-based pepperoni and Italian sausage, offering attendees a convincing—and delicious—slice of the future. Be-Hive also showed their versatility with a seitan-based roast beef cold cut, giving operators the opportunity to expand beyond pizza into subs, wraps, and deli classics.

Prime Roots introduced a koji fungi-based line of deli meats, including a standout Black Forest Ham and Genoa Salami, both gluten-free, soy-free, and designed for the deli counter. Their meats are meant to be sliced alongside traditional offerings, helping foodservice operators integrate plant-based options without missing a beat.

 

The takeaway from this year’s Pizza Expo? Quality has taken the wheel. Buyers and chefs are no longer satisfied with just checking a “vegan option” box. They’re demanding products that perform, that taste incredible, and that keep customers coming back for more.

Stay tuned—we’re diving deeper with exclusive interviews and features on these standout companies in upcoming articles. Whether you’re building the plant-based pizza of the future or adding deli classics to your menu, innovation is hot out of the oven—and just getting started.

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.

Plant-Based Steak Is Here 

Written by Benjamin Davis on . Posted in Industry updates, Products, Technology.

The next frontier of plant-based meat is officially here—and it’s all about steak. Three of the biggest names in the plant-based industry—Impossible Foods, Beyond Meat, and Chunk Foods—have each introduced their own take on steak, designed to meet different needs across retail and foodservice.

From fine-dining-worthy filets to air-fryer convenience to sauce-infused grocery-ready options, plant-based steak is emerging as a versatile, highly marketable format that retailers and foodservice operators alike should be paying attention to.

 

Beyond Meat: A Steakhouse-Ready Filet for Foodservice 

Beyond Meat (pictured above) is bringing its Beyond Steak Filet to the market, designed to mimic the premium experience of a USDA steak filet. As the brand shared on LinkedIn:

“A whole-cut plant-based steak that mirrors the texture, flavor, and experience of a premium USDA steak filet while also offering a better-for-you, more sustainable choice.”

This signals a major push into fine dining and premium foodservice. While Beyond Steak’s first iteration (thinly sliced steak tips) was targeted toward casual applications, the new Beyond Steak Filet is built for steakhouses, high-end restaurants, and chef-driven menus.

Foodservice Implications:

  • Steakhouses and high-end restaurants now have a premium, whole-cut plant-based option to add to their menus.
  • Fine-dining chefs can experiment with plating, cooking techniques, and pairings, just as they would with a traditional filet.
  • Upscale hotel and catering menus now have a sophisticated plant-based protein option.

For buyers in foodservice, this is an opportunity to introduce a steakhouse-quality plant-based steak that appeals to flexitarian diners looking for indulgence without compromise.

 

Impossible Foods: Steak Bites for Convenience & Versatility 

While Beyond is going after the premium steakhouse crowd, Impossible Foods is bringing plant-based steak to everyday meals with its new Impossible Steak Bites.

“Impossible® Steak Bites Meat from Plants are exactly what they sound like: pre-cut, juicy bites of pure deliciousness. From stir fries to salads to fajitas to sandwiches to protein-rich breakfasts, these beefalicious bites go great with everything that steak goes great with.”

Unlike whole-cut steak, Impossible Steak Bites are designed for versatility and convenience. Pre-cut and ready to go, these bites are an easy swap for diced beef in nearly any dish, from stir-fries to grain bowls to tacos.

Retail & Foodservice Implications:

  • For retailers, Impossible Steak Bites are an easy grab-and-go product for home cooks looking for quick, protein-packed meals.
  • For foodservice, they are a simple substitution for diced steak in fast-casual and quick-service menus.
  • For meal kit companies, they offer a user-friendly, pre-cut plant-based steak option.

In an era where air fryers and convenience-driven meal solutions are dominating consumer habits, Impossible’s steak bites could be a game-changer for weeknight cooking.

 

Chunk Foods: Flavored, Sauce-Infused Steaks for the Grocery Aisle 

The third major approach to plant-based steak is Chunk Foods’ new retail line of pre-seasoned, sauce-infused steaks. The brand recently unveiled:

“🚨Meet Chunk Pulled with Simmer Sauces🚨
High-protein and ready in minutes. Our new retail range, debuting this week at ExpoWest, pairs our award-winning plant-based Pulled meat with chef-crafted sauces made from real fruit, veggies, and spices.”

Chunk’s lineup includes:

  • Texas BBQ
  • Teriyaki
  • Korean BBQ
  • Barbacoa

Rather than expecting consumers to season and prepare plant-based steak from scratch, Chunk is taking a “heat-and-eat” approach, perfect for the grocery aisle.

Retail & Foodservice Implications:

  • For retailers, this is a ready-to-cook product that simplifies meal prep for consumers.
  • For foodservice, these could be perfect for fast-casual concepts, meal kits, or pre-made sandwiches and bowls.
  • For grocery buyers, this format taps into the growing demand for plant-based convenience foods with bold, globally inspired flavors.

While Beyond is bringing steak to steakhouses and Impossible is bringing steak to busy home cooks, Chunk is making steak an effortless weeknight meal with pre-flavored, ready-to-heat options.

 

What This Means for Retailers & Foodservice Operators 

Plant-based steak is evolving in real-time, and these three companies are proving that steak isn’t just one thing—it’s an entire category with multiple entry points.

For retail and foodservice buyers, this means steak is no longer just a niche experiment—it’s a viable, scalable category in the plant-based protein space.

Balanced Proteins: The Hybrid Approach to a More Sustainable Food System 

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

The plant-based food industry has long been focused on offering alternatives to meat, but a new category is emerging that aims to blend the best of both worlds. Balanced Proteins, a term used to describe products that combine traditional meat with plant-based ingredients, are gaining traction as a bridge solution to reduce reliance on conventional animal agriculture while still delivering on taste, texture, and familiarity. 

These products are not vegan or fully plant-based, but they present an opportunity for meat eaters to reduce their environmental footprint without making a drastic dietary shift. For food manufacturers, retailers, and foodservice operators, Balanced Proteins could open new consumer markets and drive innovation in protein sourcing. 

 

What Are Balanced Proteins? 

Balanced Proteins refer to hybrid products that contain both animal-based and plant-based ingredients, designed to maintain the sensory experience of meat while significantly reducing environmental impact and resource use. 

According to NECTAR, an organization dedicated to defining and advancing this emerging market, a balanced protein is a product that replaces a minimum of 30% of it’s animal based ingredients with a plant-based alternative. These replacements can range from processed plant-based proteins to whole plant foods. 

Examples of Balanced Protein products include: 

  • Beef and mushroom burgers, which reduce the overall meat content while maintaining a juicy, umami-rich experience.
  • Chicken nuggets blended with chickpeas, soy or pea protein, enhancing nutrition while lowering saturated fat and carbon emissions.
  • Pork sausages mixed with lentils or grains, delivering the same texture with a lower environmental footprint. 

This approach is not new—culinary traditions worldwide have long incorporated plant-forward meat dishes—but the growing focus on sustainability and food innovation is bringing these products to the mainstream in a more intentional, scalable way. 

 

NECTAR’s Findings on Consumer Adoption 

A new consumer insights report from Food Systems Innovations’ NECTAR initiative explores the market potential for Balanced Proteins, revealing key insights about consumer behaviors, perceptions, and opportunities for growth. 

  • Consumer interest in Balanced Proteins is rising, particularly among flexitarians and sustainability-conscious meat eaters.
  • Taste remains the top priority—Balanced Protein products must deliver the same eating experience as conventional meat.
  • Clear labeling and education are crucial—consumers want transparency about what’s in their food and how it benefits the environment. 

Download the full NECTAR Report on Balanced Proteins here. 

 

Why Balanced Proteins Matter for the Future of Food 

Lower Environmental Impact – By reducing the amount of meat needed per product, Balanced Proteins can cut greenhouse gas emissions, water use, and land degradation compared to conventional meat production. 

Improved Nutrition – These products allow for lower saturated fat, higher fiber, and added nutrients from plant-based components while maintaining the protein content and familiar experience of meat. 

Appealing to Meat Eaters – Unlike fully plant-based meats, Balanced Proteins do not require a major dietary shift, making them more accessible to mainstream consumers who are hesitant to give up meat entirely. 

New Business Opportunities – Retailers and foodservice operators can position Balanced Proteins as a sustainable option that does not compromise on taste or tradition, appealing to a broad consumer base. 

 

The Future of Balanced Proteins 

Balanced Proteins are not a replacement for fully plant-based foods, but they represent an important step toward a more sustainable food system. By meeting consumers where they are, these products can drive incremental but meaningful reductions in meat consumption, benefiting both the planet and public health. 

With growing consumer awareness, technological advancements, and industry-wide collaboration, Balanced Proteins could become a mainstream category in the global protein market—helping shift food production toward a more responsible and efficient future. 

Plant-Based Eggs Are Ready to Hatch: Why Now Is the Time to Pay Attention 

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

The egg industry is in crisis—and plant-based alternatives are stepping up to fill the gap. With egg shortages, fluctuating prices, and growing concerns over sustainability and animal welfare, consumers and businesses alike are looking for viable alternatives that deliver on taste, texture, and functionality. 

Emerging brands are proving that plant-based eggs are no longer a niche product but a legitimate, scalable solution for retail and foodservice. 

Now, with rising demand and improving technology, the plant-based egg market is poised for a major breakthrough. 

 

The Current Egg Shortage & Market Challenges 

Traditional egg supply chains have faced significant disruptions in recent years, creating price volatility and availability issues: 

  • Bird Flu Outbreaks: Avian influenza has led to the culling of millions of egg-laying hens, reducing supply and driving up costs.
  • Rising Feed & Production Costs: The cost of grain and feed has skyrocketed, putting financial pressure on egg farmers.
  • Consumer Demand for Ethical & Sustainable Options: More consumers are avoiding factory-farmed eggs due to concerns over animal welfare and environmental impact. 

With these ongoing challenges, plant-based eggs are more relevant than ever—offering a stable, ethical, and scalable alternative. 

 

The Leading Plant-Based Egg Brands to Watch 

JUST Egg (US) 

  • The most well-known plant-based egg brand, JUST Egg is made from mung beans and delivers a scrambled egg-like texture. 
  • Available in liquid form (for scrambles, omelets) and frozen folded patties (for sandwiches). 
  • Backed by major foodservice partnerships, including coffee chains, diners, and university cafeterias. 

 Zero Egg (US/Israel) 

  • A versatile egg alternative made from chickpeas, soy, and potatoes, designed for baking, scrambling, and cooking. 
  • Targets foodservice and manufacturers, positioning itself as a drop-in replacement for traditional eggs. 

AcreMade (US) 

  • A pea protein-based powdered egg alternative, making it shelf-stable and ideal for food manufacturers and large-scale kitchens. 
  • Simple ingredient list and designed for both home cooks and industrial use. 

YoEgg (Israel/US) 

  • The world’s first plant-based whole egg with a runny yolk, replicating sunny-side-up and poached eggs. 
  • Uses a combination of chickpeas and soy to create a realistic egg experience for restaurant chefs. 

Simply Eggless (US) 

  • A flaxseed-based liquid egg that scrambles and bakes well, with a clean label appeal. 
  • Expanding into retail and foodservice. 

 Perfeggt (Germany) 

  • A European player focused on pea protein-based egg substitutes, expanding across Germany, Austria, and Switzerland. 
  • Designed to mimic scrambled eggs and omelets. 

 

Why Retailers & Foodservice Buyers Should Pay Attention 

  • Egg prices remain unstable – stocking plant-based eggs provides a more reliable, price-stable option. 
  • Plant-based demand is growing – flexitarians and plant-based eaters want egg-free breakfast options. 
  • Foodservice chefs need versatile alternatives – liquid plant-based eggs work seamlessly in restaurant kitchens. 
  • Sustainability sells – plant-based eggs use less water, produce fewer emissions, and require no animal farming. 

With better taste, texture, and functionality than ever before, plant-based eggs are no longer an afterthought—they’re a crucial part of the future of food. 

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.

ZEST: Harnessing Fungi, AI, and Collaboration for a Sustainable Food Future 

Written by Benjamin Davis on . Posted in Research, Technology.

The global food system is facing unprecedented challenges, from meeting the dietary needs of a growing population to mitigating the environmental impact of traditional protein production. Enter ZEST—a groundbreaking European initiative that combines fungal fermentation, artificial intelligence (AI), and cross-border collaboration to revolutionize the way we produce protein and address food system sustainability. 

Fungi: A Game-Changer in Protein Production 

Fungi have emerged as a promising solution for sustainable protein production. By fermenting on agricultural side streams, fungi offer a way to create high-value protein with significantly lower environmental costs than traditional meat production. 

Environmental Benefits: Compared to livestock farming, fungi fermentation uses far less water, generates fewer greenhouse gas emissions, and reduces land use.

Nutritional Advantages: Fungi are rich in protein, dietary fiber, and essential nutrients like vitamins D and B12.

Ethical and Religious Compatibility: Fungal protein production avoids ethical concerns associated with meat production and is free from religious dietary restrictions.

ZEST leverages these attributes by using fungi to upcycle agro-industrial byproducts into high-quality protein and potentially nutraceuticals, contributing to a circular economy. 

AI-Powered Innovation in Fungal Fermentation 

A unique aspect of ZEST is its integration of artificial intelligence to optimize the fungal fermentation process. AI-driven modeling is used to enhance the efficiency of fungi growth, ensuring that the fermentation system produces the highest possible yield of protein and nutrients.

Process Optimization: AI helps monitor and adjust fermentation conditions in real time, reducing resource consumption and maximizing output.

Cost Reduction: By streamlining operations, AI technology helps overcome the traditional cost barriers associated with biorefineries, making fungal protein production more competitive.

Scalable Solutions: AI’s ability to model and predict outcomes allows ZEST to develop scalable systems adaptable to different regions and resource streams. 

Collaboration Across Borders 

ZEST exemplifies the power of cross-border collaboration. With twelve partners across five European countries, the project unites expertise in biotechnology, food safety, AI, and industrial fermentation. Key players include the Danish Technological Institute, Tate & Lyle, and Nordzucker, along with research institutions and innovative SMEs.

This transnational effort ensures that solutions are developed with diverse inputs, addressing region-specific challenges while creating universally applicable technologies. 

From Sidestreams to Solutions 

The core mission of ZEST is to demonstrate a sustainable fermentation system that converts agricultural sidestreams into: 

High-quality fungal protein for food and feed. 

Nutraceuticals for health applications. 

Non-food byproducts that support circular bioeconomies. 

By turning waste into valuable resources, ZEST contributes to a more sustainable food production system while supporting EU policies like the Farm to Fork Strategy. 

ZEST is not just a scientific project; it’s a blueprint for the future of food. By addressing protein production, resource efficiency, and waste management, ZEST offers a scalable, sustainable model that can be replicated globally.

As ZEST progresses over the next four years, the insights and technologies it develops will shape the future of protein production. For those passionate about sustainability, biotechnology, and innovation, ZEST is a project to watch. 

Stay updated on ZEST’s journey by visiting their website.  

The Power of Pea Protein: Why It’s Leading the Charge in 2025 

Written by Benjamin Davis on . Posted in Ingredients, Trends.

Pea protein has emerged as a frontrunner in the global protein market. Its versatility, nutritional profile, and sustainable production have positioned it at the forefront of food innovation in 2025. 

Market Growth and Projections 

The global pea protein market has experienced significant growth, with its value reaching approximately USD 2.42 billion in 2024. Projections indicate that this market will continue to expand, reaching USD 7.13 billion by 2033, driven by a compound annual growth rate (CAGR) of 12.78% over the forecast period.  

Factors Driving Popularity 

Nutritional Benefits: Pea protein is rich in essential amino acids, making it a complete protein source suitable for various dietary needs.

Allergen-Friendly: Unlike soy, wheat or dairy proteins, pea protein is hypoallergenic, catering to consumers with specific dietary restrictions.

Sustainability: Pea cultivation has a lower environmental impact compared to animal farming, aligning with the increasing consumer demand for eco-friendly products.

Innovative Applications by Leading Companies 

Several companies have harnessed the potential of pea protein to develop innovative products: 

Puris: A key player in the pea protein industry, Puris is a family-owned business that began as a seed supplier for farmers and now integrates its products vertically across the entire supply chain. Puris supplies high-quality pea protein ingredients for various applications, including plant-based meats and beverages. AcreMade is Puris’s plant-based egg product, made entirely from their proprietary pea protein blend.  

Ripple Foods: Specializing in dairy alternatives, Ripple Foods utilizes pea protein to produce milk, yogurt, and other products that offer high protein content without the allergens associated with traditional dairy.  

Beyond Meat: A pioneer in plant-based meat alternatives, Beyond Meat utilizes pea protein as it’s main protein base to replicate the texture and taste of animal-based meats, appealing to both vegetarians and meat-eaters. 

Abbot’s Butcher: Abbot’s Butcher has one of the cleanest labels for a meat alternative, featuring little more than pea protein and spices. Offering SKUs such as ground beef, chorizo and seasoned chicken strips, this versatile protein is a great option for natural and conventional retailers to stock for allergy-sensitive customers. Abbott’s was the protein of choice for QSR giant Chipotle when they trialed their plant-based chorizo. 

 

With continuous advancements in food technology and a growing consumer base seeking sustainable and health-conscious options, pea protein is set to play a pivotal role in the future of food innovation.