California Patent of the Month – October 2022
A growing global population is quickly outpacing our ability to grow food. In fact, it’s projected there will be 10 billion people in 2050. If this is accurate, we will need to be able to produce 70% more food globally. The clearest path for this goal is to reduce meat consumption. Meat-based protein sources are costly, requiring massive quantities of crops, water, and space. The Better Meat Co. is working towards this goal, brewing a better bite of meat.
The Better Meat Co.’s solution uses Rhiza mycoproteins as their core alternative. These offer a complete protein ingredient that is allergen-free and neutral in taste. Best yet, it naturally has the texture of animal meat.
To support their mission, the company regularly conducts R&D to improve their processes. As a result, they have received a patent for their aerobic fermentation methods. These methods effectively produce edible fungal mycelium which can be blended into meat-like products. The fermentation method produces shelf-stable ingredients out of the fungal biomass and a limited amount of water. The process involves feeding potato and other starchy foods to these fungal roots (i.e. Rhiza), allowing them to grow into a robust plant protein. Between minimal investment of water and feedstock, this protein is significantly more sustainable than traditional meat proteins and offer a greater nutritional profile.
Are you developing new technology for an existing application? Did you know your development work could be eligible for the R&D Tax Credit and you can receive up to 14% back on your expenses? Even if your development isn’t successful your work may still qualify for R&D credits (i.e. you don’t need to have a patent to qualify). To find out more, please contact a Swanson Reed R&D Specialist today or check out our free online eligibility test.
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