About
The Better Meat Co. has developed Rhiza, a whole-food mycelium ingredient derived from mycoprotein, purpose-built for food manufacturers, foodservice operators, and consumer packaged goods brands. Rhiza comes in two primary forms: granules (RhizaTex) and powder (RhizaPro / Rhiza Flour), each targeting distinct product applications. RhizaTex is engineered as a meat enhancer and alternative-meat base ingredient, providing ideal chew structure and mouthfeel while simultaneously improving the nutritional profile of animal meat — reducing saturated fat, cholesterol, and calories. Uniquely, it is the only mycelium ingredient approved by the USDA as safe and suitable for inclusion in animal meat products, making it a rare clean-label addition for conventional meat processors. In powder form, Rhiza Flour and RhizaPro boost protein and fiber content in baked goods, supplements, and active-lifestyle nutrition products without affecting taste or texture. Rhiza is free from common allergens, shelf-stable, and classified as GRAS by the FDA. Beyond its functional benefits, Rhiza is positioned as a cost-effective alternative to beef, helping food businesses reduce ingredient costs while improving product nutrition. The company targets food brands, restaurants, and manufacturers seeking sustainable, versatile, and science-backed ingredients to modernize their offerings. The Better Meat Co. is led by a mission to accelerate a mycelium-fueled future in global food systems.
Key Features
- RhizaTex Meat Enhancer: Granular mycelium ingredient that improves meat mouthfeel and nutrition while reducing saturated fat, cholesterol, and calories — the only USDA-approved mycelium for use in animal meat.
- Alt-Meat Base Ingredient: Provides authentic chew and protein-rich structure for plant-based and alternative meat applications, suitable for any animal-free product format.
- Rhiza Flour & RhizaPro Powder: Powder-form Rhiza boosts protein and fiber in baked goods, nutrition supplements, and active-lifestyle products without altering flavor or texture.
- Clean-Label & Allergen-Free: Rhiza is a whole-food, natural ingredient that is free from common allergens, shelf-stable, and recognized as GRAS by the FDA.
- Cost-Effective vs. Beef: Rhiza mycelium is more cost-effective than beef per unit of protein, helping food manufacturers reduce ingredient costs while improving product nutrition.
Use Cases
- Meat processors blending Rhiza granules into ground beef or sausage to reduce fat content and improve nutritional labeling without changing taste or texture.
- Alt-meat brands using RhizaTex as a protein-rich, whole-food base for plant-based burgers, nuggets, or grounds that mimic real meat chew.
- Bakeries and CPG brands incorporating Rhiza Flour into breads, muffins, or protein bars to boost fiber and protein content with a clean label.
- Sports nutrition companies adding RhizaPro powder to protein shakes, meal replacements, or functional food products targeting active lifestyle consumers.
- Foodservice operators and restaurant chains enhancing menu items with cost-effective, nutrient-dense Rhiza to reduce food costs while improving meal quality.
Pros
- Dual Regulatory Approval: FDA GRAS status and USDA approval for inclusion in animal meat make Rhiza uniquely positioned for both conventional and alternative food markets.
- Versatile Applications: Works across meat enhancement, alt-meat, baked goods, and nutrition supplements — a single ingredient platform for multiple product lines.
- Cost and Nutrition Advantage: Improves nutritional profiles (higher protein, lower fat) while reducing ingredient costs compared to traditional animal protein sources.
Cons
- B2B Only: Rhiza ingredients are sold to food manufacturers and operators, not directly to end consumers, limiting accessibility for individuals.
- Niche Awareness: Mycoprotein and mycelium-based ingredients are still emerging in mainstream food manufacturing, which may require additional consumer education from brands using Rhiza.
Frequently Asked Questions
What is Rhiza mycelium?
Rhiza is an all-natural, whole-food mycelium (mycoprotein) ingredient produced by The Better Meat Co. It is a complete protein source that is allergen-free, shelf-stable, and available in granule and powder forms for various food applications.
Is Rhiza approved for use in conventional animal meat products?
Yes. Rhiza is the only mycelium ingredient deemed by the USDA as safe and suitable for inclusion in animal meat, in addition to being FDA-recognized as GRAS.
What products can Rhiza be used in?
Rhiza can be used in conventional meat products (burgers, sausages, ground meat), alternative meat applications, baked goods, nutrition supplements, and active-lifestyle protein products.
How does adding Rhiza to meat improve the product?
Adding RhizaTex to meat improves mouthfeel and chew structure, increases protein and fiber content, and reduces saturated fat, cholesterol, and calories — all while lowering overall ingredient costs versus pure beef.
How can food companies get started with Rhiza?
Interested food manufacturers and foodservice operators can reach out directly via the contact form at bettermeat.co or by emailing [email protected] to discuss ingredient needs and formulation support.
