Paul Shapiro is the Founder & CEO of the Better Meat Co, a startup with the second largest mycoprotein fermentation plant in the world. Imagine walking into a Shake Shack and ordering a burger blended with fungi-based protein to form a patty that contains 50% less meat. That’s what Paul and his team are working to build with foodservice and CPG brands for poultry, seafood, and beef products as they also sell their proprietary Rhiza strain as an ingredient for pure meat alternatives.