Скачать или смотреть The Better Meat Co slashes cost of mycoprotein production via continuous process

Alt meat startup The Better Meat Co has slashed production costs for its fungi biomass fermentation technology by moving to a continuous process, such that “at scale, even with no further R&D advancements,” its mycoprotein is “projected to compete on cost with commodity beef.”
Many firms in the space run semi-continuous processes cofounder Paul Shapiro told AgFunderNews. However, a continuous process, in which feedstock is added and products are harvested continuously, “is a different animal altogether.”
With a fibrous, meaty texture that does not require any significant downstream processing or extrusion, Rhiza is a non-GMO whole food fermented ingredient made from Neurospora fungi species such as Neurospora Crassa, said Shapiro, who describes the product as “much meatier​” than Quorn (which uses a strain of Fusarium Venenatum).