Introducing Koji-infused hybrid mince in Berlin cafeterias: Nosh.bio serves both Japanese sake and Italian spaghetti bolognese dishes
In the ever-evolving world of alt-protein production, Berlin-based startup Nosh.bio is making waves with its innovative approach to scaling production. Founded by Tim Fronzek, in collaboration with Brazilian microbiologist Felipe Lino, the company has a dual strategy: partnering with a contract manufacturing firm and retrofitting a decommissioned brewery in Germany for its own production.
Nosh.bio's first public partnership was with Rügenwalder Mühle, a German food manufacturer. The startup's hybrid mince, featuring Koji as its key ingredient, is already making an appearance in various dishes at Speisemanufaktur Adlershof, including burgers, meatballs, and lasagna. When combined with beef mince, Nosh.bio's hybrid mince provides a delightful umami addition, making it hearty enough that the reduced protein isn't missed.
The fermentation process used by Nosh.bio can be carried out in existing fermentation facilities, enabling rapid scaling while keeping downstream prices low. This focus on industrial readiness and cost-effective scale-up aims to accelerate the shift toward more sustainable, consumer-ready products.
Great science isn't enough in the alt-protein space; startups need to focus on building superior products, not just incremental improvements, and have a clear path to commercialization. Nosh.bio's hybrid mince has been developed to match and surpass pure beef in key areas, including cost, flavor, mouthfeel, juiciness, cholesterol content, dietary fiber, and protein levels.
But the real selling points for Nosh.bio are taste, texture, health benefits, and better margins, not just sustainability. A Life Cycle Analysis (LCA) of Nosh.bio's protein found that it uses 99% less land and water than beef protein and produces 90% less CO2. This makes Nosh.bio's products a more environmentally friendly choice.
Nosh.bio's co-founder and CEO, Tim Fronzek, brings over 15 years of management experience, notably co-founding reBuy.com. The company has also received investment from the meat industry, joining companies such as Enough, Mosa Meat, and the Vegetarian Butcher.
Looking ahead, Nosh.bio aims to expand into retail with co-branded products and scaling food service partnerships to make a broader impact. With its focus on taste, texture, health benefits, and sustainability, Nosh.bio is poised to make a significant contribution to the alt-protein market.
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