Koji-Infused Beef-Like Proteins

This Nosh.bio hybrid mince product is making its way to the foodservice sector as a plant-based meat alternative that prioritizes taste, texture and nutrition. The protein will make its initial debut at the Speisemanufaktur Adlershof restaurant in Berlin in a variety of familiar formats including as meatballs, burgers and in lasagna. The clean label protein is reported to have the same taste and mouthfeel as beef, but maintains a more cost-effective profile with a lower environmental footprint to boot.

Co-Founder and CEO Tim Fronzek spoke on the Nosh.bio hybrid mince product saying, "We are pleased to collaborate with Speisemanufaktur Adlershof on the first public launch of our hybrid mince. This event gives us the opportunity to demonstrate how our ingredient performs in staple dishes and to gather valuable feedback from the press and end consumers. Insights from this showcase complement our broader work with food manufacturers and industry partners as we scale sustainable protein solutions — giving meat-eaters the taste and texture they expect, while helping reduce reliance on animal protein.”

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