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BMC Ingredients gets FSSAI approval for Rhiza Mycelium
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Wednesday, 28 October, 2026, 08 : 00 AM [IST]
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California, USA
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BMC Ingredients announced that the Food Safety and Standards Authority of India (FSSAI), has issued an approval letter for Rhiza Mycelium, the company’s flagship ingredient made through fermentation. The milestone advances its plans to serve Indian food manufacturers and expand its international business.
This regulatory approval comes on the heels of similar approvals for the company in United States, Canada, and Singapore.
It is an all-natural whole food mycelium—the root-like structure of fungi—which is made by fermenting Neurospora crassa, a species of fungi with a lengthy history of human consumption. The resulting ingredient is rich in both protein and dietary fibre, with a naturally savoury flavour and versatile texture. It’s also rich in compounds valued by longevity enthusiasts. It is a non-GMO, vegetarian and vegan, halal, kosher, and clean label ingredient.
The company offers it in two formats: a chunk with a meat-like texture that can be used as a meat enhancer and meat replacer, and as a powder to help food manufacturers formulate products with more protein and fibre.
As a whole food, it offers: More protein than eggs (and a complete protein); More fibre than oats; More iron and zinc than mutton; More potassium than bananas.
Paul Shapiro, CEO and co-founder of BMC Ingredients, said, “India has extraordinary culinary traditions that lend themselves well to a new high-protein mycelium ingredient. Indians want more protein, but they don’t have to get it from meat or processed isolates like whey, and can instead enjoy this all-natural whole food.”
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