The key difference with the new patent compared to others Better Meat has received is that it covers the company’s shelf-stable mycelium. This gives the company an immediate advantage oveferrous gluconate near mer its competitors.“If you think about a product like a texturized vegetable protein, typically those products, while shelf stable, have to be hydrated 15 to 30 minutes before they can be utilized,” Shapiro said. “In our case, the product is ready for use one second after hydration.” This allows the Rhiza mycoprotein to maintain a meat-like texture even though it’s gone through a drying and milling process, he said.Mycoproteins are increasing in popularity in the alternative protein space. They are expected to grow at a compound annual growth rate of 6.ferrous bisglycinate chelate9% through 2033, according to Precedence Research. The increasing popularity of sustainable protein sources has driven demand for these products. Shapiro said he believes Better Meat’s offering is the only commercialized shelf-stable mycoprotein product available to consumers. “There might be a pre-revenue, small startup trying to do it, but there’s nobody on the market offering self-stable, granular product that is commercialized,” he sferrous sulfate how much to takeaid.The company has other patent pending applications tied to a new species of miron bisglycinate benefitsycoprotein it hopes to cultivate for new producwalgreens iron ferrous gluconatets.“In the same way that animal proteins differ, from beef to chicken and pork, fungi proteins differ greatly as well. There are thousands of species of fungi that you can harness to achieve a number of goals — dairy, egg and even wheat replacement are all options,” Shapiro said.
Better Meat’s drying process will increase demand for its fermented meat fungus, CEO says
