Paul Shapiro, the CEO of The Better Meat Co, is revolutionizing the way we think about meat and protein by using a modern twist on the age-old art of fermentation. The company uses a controlled, indoor farming process that maximizes efficiency while allowing nature to unfold. The process, called Rhiza fermentation, takes less than one day and uses far less land and water than animal proteins do, and requires even less processing than other plant protein isolates typically used in plant-based meat. The process uses Rhiza mycelium, which is a type of fungi, and the mycelium is processed differently than the fruit. The company's products include Rhiza-Enhanced Crab, which is made with a percentage of Rhiza and other ingredients. The products are vegan-friendly, and the company's best-selling product is Rhiza for cheaper than traditional beef, protein. Paul Shapiro compared Rhiza to other plant and alt proteins, stating that it is objectively superior to textured plant protein isolates commonly used to make plant-based meat today. We discussed the challenges and advantages of the approach, as well as how it will change the livestock industry and the roles of traditional farmers.

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