Can We Make Meat Using Precision Fermentation? (The Better Meat Co)

I'm starting a short series to look into how companies are building the pieces to make precision fermentation meat a reality. These technologies will also improve plant based meat offerings and I'm sure used by cultivated meat companies as well in some cases.
The first company I'm looking at in this video is The Better Meat Co, a company based out of Sacramento, California. They are a B2B company that makes Rhiza Microprotein that can be used as a meat replacement on its own or mixed with other ingredients (plants or meats) to make plant based meat or blended meat products.
TASTING MAP - TRY IT
Try Rhiza Mycoprotein Steak by The Better Meat Co at Buddha Belly Burger in Sacramento.
www.google.com...
CHAPTERS
0:00 Intro
2:39 Paul Shapiro TED Talk
11:07 Product Straight Out of the Bioreactor
12:16 Fungi Structure Similar to Muscle Cells
13:30 Nutritional Aspects
15:44 Is Mycelium Inflammatory?
17:04 Good For the Microbiome
18:03 Factory: Growth Media
19:05 Factory: Process
20:24 Factory: Inputs
21:39 Factory: Bioreactor
22:17 Final Product
23:40 Cool Things About Fungi
25:29 Why Rhiza Specifically?
26:25 Learn More
26:52 Wrap Up
SOURCES
How fungi can disrupt the meat industry | Paul Shapiro | TEDxBoston
• How fungi can disrupt ...
TheChefDoc Tours The Better Meat Co
• Is Cruelty-Free Meat P...
PATREON
/ thetechnivore

[@davestagner]

I’m actually as concerned by overfishing as I am by livestock. Listening to the “Outlaw Ocean” podcast made something clear to me - even “farmed” fish are an overfishing problem. After all, what does that farmed salmon eat? They go out and trawl totally unregulated “trash fish” to feed the farmed salmon - fish that humans mostly don’t eat, but are nonetheless important parts of the ecosystem.
That said, I’m very hopeful for precision fermentation, because I think it will be much cheaper - and cost, not morality, will cause a large-scale transition. Tony Seba of RethinkX pointed out that animals are only about 4% efficient at converting plant calories to meat/dairy calories. Most of the plant calories are converted into feces and methane and waste heat. Precision fermentation should be MUCH more thermally/chemically efficient at converting low-grade plant calories to high-grade, delicious protein/fats. And because animals are so inefficient, feeding livestock is the primary cost of meat/dairy. So precision-fermented equivalents should be far less expensive, once properly scaled.

[@h.e.hazelhorst9838]

I regularly buy the stuff from Beyond Meat here in the supermarket, and it is tastes really good. The problem in the Netherlands is: there are a lot of vegetarian and vegan products available, but frankly, much of it is crap: tasteless, literally. For a meat-eating person who is trying something to see whether he should change his diet, it is kind of a roulette. Chances are he buys somethng that simply is not tasty at all, which is not helpful!

[@plantstho6599]

Name some publicly traded companies in US markets that do PF. I'd like to invest in this tech, but can't find any.

[@thetechnivore]

There aren’t any yet. All of them are still private (sadly)!

[@TinCents]

Why can't meat protein be created with PF? All I'm seeing so far are meat alternatives. Maybe one day

[@thetechnivore]

I’m not sure, I’m a bit surprised too we haven’t seen anyone do it yet.