Proteins from koji fungi

Hybrid products such as those from Nosh.bio combine meat with alternative proteins to reduce meat consumption without compromising on taste or texture. The protein in the minced meat is obtained by fermenting the mycelium of non-genetically modified koji fungi. Such hybrid foods are not only an option for consumers to eat less meat. They could also be a way for supermarket chains to gradually change their product ranges. Some chains, such as the Rewe Group and Lidl, have already set themselves the goal of significantly increasing the proportion of plant-based proteins in their product ranges. In addition, according to the start-up, a life cycle analysis has shown that the protein used requires 99% less land and water and causes 90% less CO₂ than traditional beef protein.

Live tasting event

From 15 September 2025, the market launch will be accompanied by a week-long promotion at the Speisemanufaktur Adlershof in Berlin. Every day, a changing menu will be served there, featuring dishes such as burgers, meatballs and lasagne prepared with the new product. "This event gives us the opportunity to demonstrate the properties of our ingredient in staple foods and to obtain valuable feedback from the press and end consumers through familiar formats such as classic minced meat dishes. The insights gained from this presentation complement our broader collaboration with food manufacturers and industry partners in scaling sustainable protein solutions – so that meat eaters get the taste and texture they expect while reducing dependence on animal protein," said founder Tim Fronzek. At the same time, the campaign aims to showcase the versatility and everyday suitability of hybrid mince, both in culinary applications and for industrial food production. 

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