How The Better Meat Co. Is Turning Tiny Organisms Into Plant-Based Meat:
Rhiza is high in protein, iron and fiber, the company says, and the only production limitation is sourcing the quantity of sorghum and potatoes needed to keep fermentation going full-time. The Better Meat Co. built its business on a signature product that is actually made with peas, algae and a few other plant ingredients, and the the products are tailored to the type of meat, poultry or seafood product the customer plans to produce.
“We use a microflora and we feed it common ingredients, and [the process] converts those common ingredients into a product that’s naturally textured like meat,” he says. “We create a meat textured product simply through fermentation of common ingredients. You can take it out of the fermenter and add oils and flavors and turn it into a finished product.”Shapiro has been vegan for 30 years and is the author of the 2018 book “Clean Meat” about the quest to grow meat without animals.
So, the same year the book came out, Shapiro partnered with Joanna Bromley to launch the plant-based food startup, with $1.6 million in pre-seed funding and a mission to meet consumers wherever they are in the journey toward leaving more animals off their plates. At its basic level, fermentation is a fairly simple process. But developing and scaling it and getting the end product just right was a time-consuming and complex proposition, made even more so by the pandemic, Shapiro says.
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