Meati Foods receives patent for Mushroom Root and unveils AI-driven study

As an ingredient, Mushroom Root is suitable for a wide array of products (All image credits: Meati Food).

05 Oct 2023 --- Meati Foods has been granted a patent for a composition of matter containing Neurospora crassa, commercially known as Mushroom Root. This milestone, combined with an AI-driven health benefits study conducted in collaboration with Process Integration & Predictive Analytics (PIPA), allows Meati Foods to more effectively pursue sustainable and nutritious food alternatives.

The receipt of this patent came from the United States Patent and Trademark Office (USPTO) this month.

Mushroom Root, otherwise known as mycelium, forms the network of fungal threads responsible for mushroom production. It has zero trans fatty acids or saturated fats, no sugar and is a good source of folate, zinc and iron. In Meati Food products, mycelium comprises 95% of the company’s classic chicken cutlet and whole-cut steak.

“The patent is a culmination of our years-long journey to have our foundational work with Mushroom Root and its wide-ranging food applications acknowledged and protected,” says Justin Whiteley, Meati co-founder and chief science officer.

Health benefit
In an AI-driven study, PIPA’s LEAP tool identified 14 key compounds in Mushroom Root that can work together or alone to help consumers enjoy better health by addressing gaps in achieving optimal nutrition.

These compounds are essential dietary nutrients vital for maintaining good health and overall performance.

Mushroom Root products are also low in phytates. Phytates are an anti-nutrient in plants that reduce the body’s ability to absorb vitamins and minerals.

Cardiovascular health is a major area that could be improved through regular consumption of Mushroom Root. The study’s findings underscore the need for better dietary habits to support heart health.

In Meati Food products, mycelium comprises 95% of the company’s classic chicken cutlet and whole-cut steak.Whiteley states: “Receiving our patent just after our AI initiative highlighted Mushroom Root’s potential for consumer health benefits is truly remarkable, as they together validate our long-term vision of creating not only new food categories but making existing foods more nutritious.”

“The findings in this initial research using AI greatly accelerate our understanding of the wide range of public health benefits possible from regular consumption of mycelium as a whole food,” says Dr. Roberta Holt, a member of the UC Davis Department of Nutrition and Meati's Science Advisory Board.

“The unexpected discovery of additional potentially beneficial compounds that are quite rare further emphasizes the importance of integrating AI into research to accelerate our scientific understanding of the complexity of whole food products like Meati and their potential role in human health.”

Sustainable production
This summer, the company launched its Eat Meati product line across the US at Sprouts Farmers Market, Miejer and Fresh Thyme stores, as well as several restaurants.

As an ingredient, Mushroom Root is suitable for a wide array of products, including whole-cut steaks, ground meats, seafood, powders, and shelf-stable foods.

A circular production method can be adopted when cultivating mycelium and its process exerts a minimum carbon footprint, notes the company.

The emergence of innovations such as vertical farming can also lend themselves to growing fungi in the near future.

By Sichong Wang

This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.

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