The Better Meat Co has today (7 July 2026) announced that it will rebrand itself as BMC Ingredients, a new trade name reflecting the broader food applications for its Rhiza mycelium ingredient.

While its legal entity will remain The Better Meat Co, the new BMC Ingredients name is designed to better serve food companies who seek high-protein, natural, whole-food ingredient solutions for a wide range of applications beyond meat and alt-meat – including smoothies, baked goods, pasta, bars and other foods.

US-based BMC Ingredients is offering Rhiza in two key formats. Rhiza Tex features mycelium granules designed for texture-critical applications such as plant-based and hybrid meat products, while Rhiza Pro is available as a mycelium powder designed for solubility, emulsification and gelation. This makes it well-suited to beverages, bars, pasta, baked goods and more.

Rhiza mycelium provides protein, fibre and functionality in a whole-food format, catering to growing demand for high-protein and clean-label foods. It aims to support manufacturers amid increasing cost pressures within the protein ingredient supply chain, with its whole-food format eliminating the need for the level of processing required to make protein isolates.

Paul Shapiro, CEO and co-founder of BMC Ingredients, said: “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.”

The company will commission its commercial-scale production facility in Q2 2027, supporting broader commercialisation of Rhiza ingredients for food manufacturers worldwide. Once fully operational, the site expects to produce approximately 100 dry metric tons of mycelium ingredients per month.