Mycelium Inventor The Better Meat Co. recently hosted “Night Under the Fermenters” – a special dinner to showcase the versatility of its Rhyza Mycoprotein ingredients. Featuring 10 different courses, the fine dining experience offers guests a “taste of the future” with mycoprotein-based bacon, chicken, turkey, foie gras, caviar and even baked desserts.
“It’s a whole food, high-protein ingredient that can work magic in both animal-free meat applications as well as meat hybrids.”
The exclusive dinner, held March 14 at Better Meat’s fermentation headquarters in West Sacramento, CA, featured notable guests, including Elisabeth Alfano from Plant-Based Business Hour and Didier Toubia, CEO of Aleph Farms. Guests, who reportedly paid $300 each, dined while immersed in the presence of Better Meat’s mycelia fermenter, an active 3D printer and microscopic mycelium artwork.
The menu was created by BMC Research Chef Jared Goldstein and prepared by Chef Dara Yu (Food Network’s “MasterChef” winner), Chef Franco Fugel (Team USA representative for the Bocuse d’Or), and Chef Marco Maletis (Thomas Keller’s). group).
Menu items include:
- Fermentia salad – Mycoprotein Bacon, Paul (Shapiro’s) sprouts, lentils
- Toasted Foie Toast – Mycoprotein foie gras, raspberry jam, brioche
- Mushroom cubed – Mycoprotein chicken breast, black truffle, mushroom essence
- Mycoprotein for the road – Morning muffins
Established in 2020, The Better Meat Co. Uses fungal fermentation to produce a wide range of realistic, animal-free meat products. Its star ingredient is Rhiza mycoprotein, derived from a unique species of fungus used in tempeh production. In November 2022, Better Meat announced that it was received It owns a fourth patent for mycelium fermentation technology.
Next month, the company partnered with Greenleaf Foods, the plant-based division of Canadian meat producer Maple Leaf Foods, to explore alt-meat development using Better Meat’s rhizome ingredients and fermentation technology. To date, Better Meet has raised $9.6M in funding.
“We are honored to showcase the versatility of our Rhiza mycoprotein ingredient,” shared Better Meat Company CEO Paul Shapiro. “It’s a whole food, high-protein ingredient that can work magic in both animal-free meat applications as well as meat hybrids.”