BMC Ingredients Expands Mycelium Applications Beyond Meat Alternatives

The Better Meat Co, a US-based company, has officially changed its brand name to BMC Ingredients. This rebranding highlights the company's focus on expanding the use of its Rhiza mycelium ingredient beyond traditional meat and alternative meat markets. The decision reflects a strategic move to address the growing demand for high-protein, natural, and whole-food ingredient solutions in various food sectors.

BMC Ingredients offers Rhiza in two primary formats. The first, Rhiza Tex, consists of mycelium granules that are optimized for texture-focused applications, particularly in plant-based and hybrid meat products. The second format, Rhiza Pro, is a mycelium powder that excels in solubility, emulsification, and gelation, making it suitable for a wider range of products including beverages, bars, pasta, and baked goods.

The company's CEO and co-founder, Paul Shapiro, emphasized that the new name, BMC Ingredients, more accurately represents the versatile capabilities of the Rhiza mycelium. He stated, “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.”

Rhiza mycelium is known for providing protein and fiber in a whole-food format, which reduces the need for extensive processing required by protein isolates. This feature is particularly beneficial for manufacturers facing cost pressures within the protein ingredient supply chain.

BMC Ingredients is planning to commission a commercial-scale production facility by the second quarter of 2027. Once operational, this facility is expected to produce approximately 100 dry metric tons of mycelium ingredients per month. This expansion aims to support the broader commercialization of Rhiza ingredients for food manufacturers globally.