Meati Foods secures patent for mushroom root, reveals AI-driven study on health benefits

USA- Meati Foods, a pioneering sustainable food company, has secured a patent for a composition of matter containing Neurospora crassa, commonly known as Mushroom Root.

The patent, granted by the United States Patent and Trademark Office (USPTO) this month, recognized the innovative use of Mushroom Root in food applications.

According to Justin Whiteley, Meati co-founder and chief science officer, the patent is a culmination of the long journey to have the company’s foundational work with Mushroom Root and its wide-ranging food applications acknowledged and protected.

“Mushroom Root, scientifically referred to as mycelium, forms the intricate network of fungal threads responsible for mushroom growth,” he highlighted.

“Remarkably, mycelium is naturally devoid of trans fatty acids, saturated fats, and sugar, while being rich in essential nutrients like folate, zinc, and iron. In Meati Food products, mycelium constitutes a substantial 95% of the company’s classic chicken cutlet and whole-cut steak.”

The achievement, in combination with the results of an AI-driven study conducted in collaboration with Process Integration & Predictive Analytics (PIPA), positions Meati Foods to advance its mission of offering sustainable and nutritious food alternatives.

The AI-driven study conducted in partnership with PIPA utilized the LEAP tool, which identified 14 key compounds present in Mushroom Root.

The compounds, both independently and in synergy, were identified to offer potential health benefits by addressing nutritional gaps and supporting overall well-being.

In addition, the study revealed that Mushroom Root products are also low in phytates, plant compounds that can hinder the absorption of essential vitamins and minerals in the body.

These findings have significant implications for cardiovascular health, suggesting that regular consumption of Mushroom Root may contribute to improved heart health.

“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,” Whiteley emphasized.

Dr. Roberta Holt, a member of the UC Davis Department of Nutrition and Meati’s Science Advisory Board, stressed the value of integrating AI into research to uncover the full spectrum of potential health benefits associated with mycelium as a whole food.

She noted that the discovery of rare beneficial compounds underscores the complexity and potential significance of whole food products like Meati.

Recently, Meati Foods introduced its Eat Meati product line across the United States, which was made available at Sprouts Farmers Market, Meijer, Fresh Thyme stores, and select restaurants.

“As an ingredient, Mushroom Root offers versatility and can be incorporated into various food products, including whole-cut steaks, ground meats, seafood alternatives, powders, and shelf-stable foods.”