Alt-Meat

When it comes to making alt-meat, Rhiza Tex mycelium is a different animal.

Rather than relying on extruded plant isolates to make animal-free meats, Rhiza Tex offers alt-meat companies a chance to use an unprocessed whole food ingredient that’s packed with both protein and fiber. It also has a clean, slightly umami flavor with no need for maskers, bitter blockers, or excess sodium.

In other words, you get a clean label, single-ingredient, common allergen-free way to delight your customers.

Rhiza Tex holds much more water and oil than textured vegetable proteins

Bar chart comparing water holding capacity and oil holding capacity of Rhiza mycoprotein, textured pea protein (TPP), and textured soy protein (TSP).
Close-up of grilled, pink- center pieces of steak or meat on a fork, surrounded by fresh vegetables and greens.

Rhiza Tex-based “steak” bowl at Buddha Belly Burger in Sacramento, Calif.

A piece of cooked Oshi salmon topped with microgreens on a blue plate, with a yellow background.

OSHI plant-based salmon made with Rhiza Tex mycelium

Close-up of three Rhiza tacos filled with grilled chicken, chopped onions, and shredded cheese, served on a black plate with radish slices and a side of greens in the background.

Tacos made with pure Rhiza Tex mycelium