Paul Shapiro outlines how potato byproducts fuel a sustainable protein revolution with Rhiza™ mycoprotein
In a recent conversation with Potato News Today, Paul Shapiro, CEO of The Better Meat Co. (BMC), shed light on how the company’s latest U.S. patent marks a pivotal moment for both the alternative protein sector and the global potato industry. At the heart of this innovation is a simple but powerful idea: transforming potato processing byproducts into high-value, sustainable protein.
“Our newly granted patent protects a breakthrough in microbial fermentation: using potatoes—specifically starchy potato byproducts—as the primary feedstock to grow high-protein mycelium,” Shapiro explained. Unlike conventional fermentation methods reliant on refined sugars, BMC’s process feeds raw or minimally processed potato sidestreams directly into bioreactors to cultivate Rhiza™, a naturally fiber-rich mycoprotein.
Closing the Loop: Economic and Environmental Value from Potato Waste
Shapiro emphasized that potatoes are uniquely suited to this role due to their abundance, affordability, and starch-rich profile.
“Potatoes are a rich carbon source filamentous fungi love, and the sidestreams from potato processing—like starch water and trim waste—are often underutilized,” he said. By upcycling these materials, BMC is creating what Shapiro calls a “closed-loop” system—diverting waste from low-value uses such as animal feed or bioenergy, and converting it into premium protein ingredients.
The environmental benefits are striking. “Compared to animal protein, Rhiza™ uses less than 1% of the land and water and emits more than 90% fewer greenhouse gases,” Shapiro noted.
Scaling Up: Strong Demand Drives Expansion
With several major letters of intent signed with multinational food companies, BMC is now focused on scaling production to meet demand.
“Our forecasted $13 million in annual revenue is based on real demand from customers who want to incorporate Rhiza™ into their meat, plant-based, and hybrid products,” Shapiro confirmed.
The company is optimizing fermentation processes, securing supply agreements, and finalizing financing for larger facilities—potentially in partnership with potato processors.
While current industry collaborations remain under NDA, Shapiro extended an open invitation: “We are open to discussions with any potato processor interested in our innovation.”
Regulatory Success and Versatile Applications
Rhiza™ has already cleared significant regulatory hurdles, being GRAS-approved in the U.S. and Singapore, and uniquely authorized by the USDA for inclusion in animal meat products—a first for any mycoprotein. Shapiro revealed that additional approvals are underway in other global markets.
Beyond traditional meat alternatives, Rhiza™’s versatility is a key selling point. “Its meaty texture, high moisture retention, and clean umami taste make it ideal for a wide range of foods—from deli slices and jerky to dairy alternatives and soups,” said Shapiro. The ingredient’s greatest value, however, lies in enhancing ground meat products—reducing costs while boosting nutrition and flavor.
Nutritional Powerhouse with Minimal Processing
Unlike many protein isolates, Rhiza™ is produced without chemical isolation or complex processing.
“We’re highlighting these benefits in our branding and working with partners so consumers see Rhiza™ as not just sustainable, but nourishing,” Shapiro explained, pointing to its high levels of protein, fiber, iron, potassium, and zinc.
Looking Ahead: Expanding the Platform
BMC’s research pipeline remains active, with ongoing efforts to improve fungal strain performance and explore new microbial species. While potatoes remain a core feedstock, Shapiro confirmed that the company’s process is adaptable, having also run successfully on corn, cane, and rice.
A Call to the Potato Industry: From Side Dish to Center Stage
In a direct message to potato growers and processors worldwide, Shapiro highlighted the transformative potential of this technology.
“Your crops are no longer just a side dish. With this innovation, potatoes can become a powerful platform for sustainable protein,” he said. “We can convert sidestreams into protein ingredients that sell for dollars per pound. Together, we can ensure the potato plays a central role in feeding the future—deliciously and sustainably.”
As The Better Meat Co. advances its mission, it’s clear that potatoes—long valued for their versatility—are poised to take on a new role at the forefront of sustainable food innovation.
Source: The Better Meat Co.
Contact:
Paul Shapiro, CEO
paul.shapiro@bettermeat.co