In Ep. 91, Better Meat Co. CEO Paul Shapiro ­– whose company develops mycoprotein ingredients for food companies – describes the formation of a new association that focuses on the technology and companies that are using fungi to help create alternative protein products. He notes that there are common interests among developers, investors and other stakeholders in utilizing a variety of fungus-based proteins to create alternatives to meat from animals. These interests include production efficiencies, labeling issues and meeting scale and marketing challenges that impact the growing number of technologists developing meat protein alternatives. He also likens the new Fungi Protein Association to other trade groups that represent beef, pork and chicken processors. 

Ver todos los episodios