The Better Meat Co is changing its name to BMC Ingredients, signaling a shift away from producing alternative meat toward supplying plant-based protein powders to other food companies. The new name reflects the broader ambition to bring its mycelium-based ingredients into protein shakes, baked goods, pasta, and protein bars.
From meat alternatives to ingredient supply
BMC Ingredients will offer two signature mycelium-based protein powders: Rhiza Tex and Rhiza Pro. Rhiza Tex is designed for foods where texture matters, such as animal- and plant-based meats. Rhiza Pro targets smoothies, baked goods, and other applications that need solubility, emulsification, and gelation.
The company is positioning its powders as a cheaper, naturally nutrient-dense alternative to protein isolates like whey, which have become more expensive due to supply constraints. Fungus-based powders give food manufacturers another source of plant-based protein beyond wheat, pea, or soy.
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Over the past few years, BMC Ingredients had already been acting as an ingredient supplier to other plant-based meat makers. The name change makes that role official and widens the target market.
The alternative meat category has been struggling. Producers are pivoting to highlight plant-based proteins and capitalize on growing demand for the ingredient itself. In March, Beyond Meat took a similar step, changing its name to Beyond The Plant Protein Co. as it moved into more profitable categories like protein drinks.
BMC Ingredients’ powders also provide fiber and culinary functionality “without the ultraprocessing necessary to make protein isolates,” the company said in a statement. Paul Shapiro, CEO and co-founder, said in a statement: “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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Shapiro previously told reporters that mycelium — the root-like structure of fungi — is more natural and economical than other plant-based proteins. As whey protein costs rise, the business is betting that its powders can provide an alternative that doesn’t look overly processed.
For food manufacturers, the appeal is simple: a single ingredient that brings protein, fiber, and texture without the heavy processing required for isolates. That could make reformulation easier and cheaper, especially for brands looking to boost protein content without adding a long ingredient list.
BMC Ingredients has commissioned a commercial-scale production facility to scale the ingredients for the second quarter of 2027. Once operational, the plant will be capable of producing approximately 100 dry metric tons of mycelium ingredients a month.