BMC Ingredients Targets Longevity Market as Rhiza Mycoprotein Expands Beyond Meat Alternatives
- Marc Violo
- 5 days ago
- 3 min read
The Better Meat Co has rebranded as BMC Ingredients, broadening its Rhiza mycoprotein beyond meat alternatives into dairy, baked goods, smoothies, and the longevity supplement space.
Rhiza is produced by fermenting the fungal strain Neurospora crassa and contains all essential amino acids, a protein digestibility score approaching that of casein and eggs, plus longevity-associated compounds ergothioneine and spermidine.
A new production facility due to open in Q2 2027 is projected to produce 100 dry tonnes of Rhiza per month, with the company already holding purchase orders that exceed its current Sacramento plant's capacity.
From Meat Analogue Ingredient to Broad-Spectrum Food Protein
The Better Meat Co, the Californian startup behind the Rhiza mycoprotein, has rebranded as BMC Ingredients, signalling a deliberate shift in commercial strategy. Where the original name implied a narrow focus on meat alternatives, the new identity reflects an ambition to supply Rhiza as a B2B ingredient across a much wider range of food categories, from dairy alternatives and pasta to protein bars and baked goods.
Rhiza received a "no questions" letter from the US Food and Drug Administration in mid-2024, a form of regulatory endorsement that confirmed the ingredient's safety for human consumption. That clearance was based on a broad regulatory dossier that outlined numerous potential applications, many of which BMC Ingredients is now actively pursuing. The company has also secured regulatory approval in Singapore, extending its commercial reach into Asia.
What Rhiza Actually Is
Rhiza is a whole-biomass mycoprotein, meaning it is not a protein isolate but the entire fungal biomass produced through the fermentation of Neurospora crassa. This strain has a long history of human consumption, appearing in oncom, a fermented Indonesian food made from soy pulp byproducts, and in Roquefort cheese.
The nutritional profile is notable. Rhiza contains all essential amino acids and has a protein content of 50% by dry weight, higher than eggs. Its protein digestibility score sits between 0.87 and 0.96, placing it close to casein, beef, and eggs in terms of how efficiently the body can use the protein. It also contains more fibre than oats and more potassium than bananas, with no cholesterol and virtually no saturated fat.
BMC Ingredients now offers Rhiza in two commercial formats. RhizaTex consists of mycelium granules designed for applications where texture is important, such as meat analogues and blended meat products. RhizaPro is a mycelium powder formulated for products requiring solubility, emulsification, or gelation, including smoothies, dairy alternatives, and baked goods.
The Longevity Angle
With the rebrand, BMC Ingredients is explicitly positioning Rhiza within the longevity nutrition market. The ingredient contains ergothioneine and spermidine, two compounds that have attracted growing scientific interest. Ergothioneine is associated with protecting mitochondria and cells from oxidative stress, while spermidine is linked to the process of cellular renewal known as autophagy, in which the body clears out and recycles damaged cellular components. According to BMC Ingredients' founder and CEO Paul Shapiro, Rhiza is among the richest food sources of both compounds available, and offers them in a whole-food format rather than as isolated supplements.
The longevity supplement market is substantial and growing, and the appeal of obtaining these compounds through a functional food ingredient rather than a capsule represents a credible differentiation strategy for BMC Ingredients, provided the science continues to develop. It is worth noting that much of the research on spermidine and ergothioneine remains at an early stage, and large-scale human clinical trials establishing clear longevity outcomes are still limited.
Scaling to Meet Demand
The commercial case is already taking shape. BMC Ingredients raised 31 million dollars in Series A funding and has signed five agreements with major meat producers across North America, South America, and Asia, collectively projected to generate 13 million dollars in annual revenue. The company's demonstration fermentation plant in Sacramento is currently operating at full capacity, with all output already committed through the end of the year. Purchase orders requiring double-digit tonnage have had to be declined.
A new commercial-scale facility, due to open in Q2 2027, is expected to resolve this constraint. At full output, it is projected to produce 100 dry tonnes of Rhiza per month. The company projects that this scale will allow Rhiza to reach price parity with wholesale commodity beef, with further scale potentially bringing it in line with chicken and some whey protein isolates, a market increasingly relevant given that whey prices reached record highs in 2025.
Whether the longevity positioning and broader ingredient applications translate into sustained commercial momentum will depend on production execution and continued regulatory clarity in new markets.