Nosh Koji Protein

Nosh.bio GmbH is a Berlin-based food-tech company that makes nutritional, functional proteins from non-GMO fungi by fermentation. The site does not state a founding year. The company positions its Koji Protein as an ingredient for makers of meat, seafood and dairy analogues, sauces, confectionery and pet food.

Koji Protein is grown from Aspergillus oryzae by liquid biomass fermentation on agricultural side streams such as pea starch and beet molasses, with growth cycles under 24 hours. It is offered in four formats from frozen to powder, and the company retrofits existing breweries and food-grade plants for production.

• Koji Protein: Fungal protein from Aspergillus oryzae by biomass fermentation.
• Four formats: Frozen to powder, with frozen the current focus for meat applications.
• Multi-vertical use: Meat, seafood, dairy, bakery, sauces, confectionery and pet food.
• Hybrid mince: Koji-Beef Mince blends the protein with beef for lower cost and impact.
• Co-development: Tailored solutions with partner R&D teams.

Hybrid sausages and mince for Vietnamese meat processors. Egg-free or stabiliser-reduced bakery and ice cream. Texturised protein for pet food and sauce thickening.

Single-ingredient base for meat analogues that needs no added texturizers or stabilisers, per the company. Complete amino acid profile with fibre and B vitamins. Can replace eggs, stabilisers or bulking agents in bakery, dairy and confectionery. Non-GMO and clean label.

Food makers are looking for protein that reduces meat content without losing texture, and hybrid products are one route. Vietnam has a large processed meat, sauce and snack industry that could use fungal protein as a partial meat or additive replacement, though no presence in the region is stated.

Nosh.bio GmbH, Johann-Hittorf-Strasse 8, 12489 Berlin (imprint). Investor logos include Earlybird, Good Seed Ventures and EVIG Group. Ranked #112 on FoodTech 500 2024. Koji Protein is described as not a Novel Food.