The California-based food tech startup The Better Meat Co has just secured approval from the Singapore Food Agency (SFA) to market its Rhiza mycoprotein as a versatile ingredient for meat analogues, dairy enhancers, and hybrid meat products in Singapore. This clearance makes Singapore the company’s first international market, building on its recent U.S. approval, which followed a GRAS (Generally Recognized as Safe) “no questions” letter from the FDA.
Rhiza is derived from Neurospora crassa, a fungi strain deeply rooted in Asian cuisine, notably in Indonesia’s oncom, a fermented staple. Rhiza’s potential as a sustainable, nutrient-dense protein ingredient aligns well with Singapore’s focus on innovative, sustainable food solutions.
Nutrient-Dense, Shelf-Stable: Rhiza Mycoprotein’s Benefits
Rhiza is a whole-biomass mycoprotein ingredient, created from fungi’s filamentous root structures, giving it a meat-like texture and offering high functionality in culinary applications. It contains all essential amino acids, boasts a protein content of 50% by dry weight—surpassing that of eggs—and has a protein digestibility score close to casein and beef. Additionally, Rhiza is rich in fiber and potassium while remaining free of cholesterol and nearly devoid of saturated fat.
For The Better Meat Co, this unique nutritional profile makes Rhiza an ideal fit for plant-based meat and hybrid products. Founder and CEO Paul Shapiro explained, “Rhiza offers a whole-food solution, either as a single-ingredient meat substitute or as a functional enhancer in traditional meat products.”
Designed for Versatility in Global Markets
The Better Meat Co’s approach is to sell Rhiza B2B as a shelf-stable granule, eliminating the need for cold chain logistics. Food companies simply hydrate Rhiza, which can then be transformed into animal-free meats or used as a hybrid enhancer in formulations. The product has already been featured in a wide variety of formats, including plant-based tacos, chicken cutlets, sausage, bacon, and more.
As Shapiro noted, “Rhiza has far greater meat-like qualities than traditional TVP (textured vegetable protein), making it perfect for manufacturers aiming to blend plant and animal proteins for improved taste and texture.”
Industry Milestones and Strategic Partnerships
The SFA approval marks a high point in a challenging period for The Better Meat Co, which recently won a legal battle with competitor Meati over intellectual property rights. This victory, combined with the SFA’s and FDA’s regulatory green lights, reflects significant progress toward scaling production of Rhiza. The company has achieved a 30% reduction in production costs, reaching price parity with commodity beef at scale. With support from a recent $1.5 million government grant, the company’s goal is now to meet increasing demand as it expands into global markets.
Already engaged in agreements with consumer brands in the U.S. and Asia, The Better Meat Co has collaborated with industry heavyweights like Hormel Foods and Maple Leaf Foods. “Our priority is to scale and supply Rhiza mycoprotein to food producers eager for sustainable, functional protein solutions,” said Shapiro.
Singapore’s Mycelium Market Gains Momentum
Singapore’s alternative protein sector is thriving, with Quorn’s mycoprotein products available since 2017 and Dutch startup The Protein Brewery securing approval for its mycelium-based Fermotein earlier this year. The Better Meat Co joins this growing market alongside local players like Mycovation and 70/30 Food Tech, both investing in mycelium research and product development. This expansion highlights Rhiza’s potential to contribute meaningfully to Singapore’s vision of a future-forward food system, while offering a novel, scalable protein solution. As Rhiza mycoprotein enters new markets, The Better Meat Co is poised to lead the global shift toward sustainable food systems.