Nosh.bio, a Berlin-based startup, is developing clean label protein from non-GMO fungi. The company is launching Koji fungi-based hybrid mince. This marks a step forward in alternative proteins and fermentation technology.
In a partnership with Speisemanufaktur Adlershof in Berlin, Nosh.bio is showcasing its hybrid mince product to the public. The event runs for a week, ending on Friday, September 19. It aims to demonstrate what the ingredient can do for food production.
By showing the hybrid mince in familiar dishes, Nosh.bio can assess flavor, texture, and overall performance. This feedback will help validate the ingredient’s potential for industry adoption.
Tim Fronzek, CEO and co-founder, said, “We are excited to collaborate with Speisemanufaktur Adlershof on our first public launch. This event allows us to show how our ingredient performs in staple dishes and gather valuable insights. Our broader work focuses on scaling sustainable protein solutions—delivering the taste and texture meat eaters expect while reducing reliance on animal protein.”
Hybrid products combine meat and alternative proteins. They enable flexitarians and omnivores to reduce meat consumption without eliminating it. Nosh.bio’s hybrid mince is designed to match or surpass beef in key areas. It is cheaper, with improved juiciness, flavor, and mouthfeel. It also offers 30% less cholesterol, more dietary fiber, and high protein levels.
A Life Cycle Analysis (LCA) showed that Nosh.bio’s protein uses 99% less land and water than beef. It produces 90% less CO2. In Europe, nine major supermarket chains aim for a 50:50 plant-animal protein ratio by 2030.
The protein is made through fermentation of non-GMO Koji fungi mycelium, using only water and natural inputs. The process uses agricultural side-streams as feedstock. It can be scaled quickly in existing fermentation facilities, such as a former brewery in Dresden, and helps keep costs low while enabling rapid growth.
