The Better Meat Co Becomes BMC Ingredients to Expand Mycelium’s Market Reach

Sacramento-based food technology company The Better Meat Co will now do business as BMC Ingredients™, a new trade name intended to reflect a wider set of food applications for its Rhiza™ mycelium ingredients. The legal entity remains unchanged, but the company said the new name better represents its shift from a primarily meat alternative ingredient supplier to one serving categories such as smoothies, baked goods, pasta, and bars.

BMC Ingredients will offer Rhiza in two formats. Rhiza Tex is a granulated mycelium ingredient built for texture-driven applications, including both animal-based and plant-based meat products. Rhiza Pro is a mycelium powder aimed at applications requiring solubility, emulsification, or gelation, such as smoothies, bars, pasta, and baked goods. Both formats contain ergothioneine and spermidine, compounds associated with longevity research.

Positioning against protein isolates

BMC Ingredients is positioning Rhiza as an alternative to processed protein isolates like whey, arguing that its whole-food format delivers protein, fiber, and culinary functionality without the additional processing isolates require.

“Our mission remains the same: to help food companies reduce cost while making more nutritious, sustainable, delicious foods,” said CEO and co-founder Paul Shapiro.

The Better Meat Co Becomes BMC Ingredients to Expand Mycelium’s Market Reach — © BMC Ingredients

The company, founded in 2018, has built its Rhiza platform around fermentation of the fungus Neurospora crassa. Rhiza has previously received GRAS status from both the FDA and USDA, with the USDA designation covering its use in animal-based meat and poultry products. The company holds six US patents related to its fermentation technology and closed a $31 million Series A round last year, co-led by Future Ventures and Resilience Reserve, to scale production.

Commercial-scale facility planned for 2027

The rebrand precedes the commissioning of a commercial-scale production facility, expected in the second quarter of 2027. Once operational, the company projects output of approximately 100 dry metric tons of mycelium ingredients per month, supporting broader commercialization for food manufacturers globally.

Shaprio continued, “The BMC Ingredients name better reflects the breadth of what Rhiza mycelium can do. As food companies look for scalable, all-natural alternatives to increasingly expensive protein isolates, we’re excited to offer a whole-food mycelium ingredient that delivers nutrition, functionality, and versatility across categories.”

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Positioning against protein isolates

Commercial-scale facility planned for 2027

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