Nosh.bio

🌟 Berlin Food Night was an incredible experience - we were thrilled to present the versatility of our ingredients in a "Nosh Trio" at Berlin Food Week last Monday. 🍽️ Nosh Trio: 🥙 Koji Chunks – The world’s first single-ingredient meat analog using our fresh ingredient. 🍯 Mayonnaise – High in protein, replacing egg yolks and stabilizers using our fried, powder ingredient 🫓 Crackers – High in protein and fiber, thanks our powder format Tasty, nutritious, and allergen-free🌱 It was an honor to share our bites with over 70 key opinion leaders in the industry. Nosh Trio wowed the crowd, and what made us even happier was hearing feedback like: "This is the best I've had tonight!" 😋 Cheers to our fellow foodtech innovators catchfree, Brew Bites, and Viva la Faba for making the night unforgettable together✨ 📸 credit to: Berlin Food Week/ Ulf Büschleb #BerlinFoodWeek #NoshTrio #KojiChunks #FoodTech #CleanLabel #FutureOfFood #FoodRevolution

✨ Last week, Team Nosh had the pleasure of attending the ESCP Impact Fair! It was truly inspiring to see so many students passionate about sustainability and eager to learn about how businesses can drive positive change. 🌎 We had the opportunity to share our journey, showcasing our fungi-powered technology 🍄 and the positive impact we’re making on the world. The level of knowledge and curiosity among the students amazed us—what a promising future ahead! 🚀 Thank you to ESCP Business School and the students for such an engaging and rewarding experience. Let’s continue working together to build a better, more sustainable tomorrow! 💚 #Sustainability #FungiPowered #FutureLeaders #ImpactFair #Nosh

Nosh has been selected as one of the Top 5 startups for the Gründerszene Award Impact Edition in the Consumer Goods & Commerce! 🎉 We’re honored to be part of this recognition and are looking forward to attending the ceremony next week to celebrate alongside our fellow nominated startups. 🚀 Thank you to Gründerszene for this opportunity, and congratulations to all the other inspiring startups making an impact in this space! 🌱 #GründerszeneAwards #ImpactInnovation #Nosh

❝We use waste streams, making it sustainable, energy-efficient, and highly cost-effective. You can imagine the Nosh production process as a brewery.❞ – Tim Fronzek, Co-Founder & CEO Nosh.bio If you understand beer, you can understand our fungi fermentation. At Nosh, we harness the power of fungal mycelium to create a versatile, collagen-like protein that’s as natural and simple as brewing beer. 🍺 In this interview with WWF Magazine, our CEO shares the story behind Nosh and our mission to revolutionize food production using fungal mycelium. It’s all about creating sustainable, natural, and scalable solutions for the future of food. Read the full interview to learn more about our "why." ⬇️

We are proud to be awarded the 𝗕𝗲𝘀𝘁 𝗡𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻 𝗳𝗼𝗿 𝗖𝗹𝗲𝗮𝗻 𝗟𝗮𝗯𝗲𝗹𝘀 – Germany 2024 by FDI Insider! 🌟 Nosh's journey began with a bold vision: 𝗮 𝘄𝗼𝗿𝗹𝗱 𝘄𝗵𝗲𝗿𝗲 𝗳𝗼𝗼𝗱 𝗶𝘀 𝗻𝗼 𝗹𝗼𝗻𝗴𝗲𝗿 𝗵𝗮𝗿𝗺𝗳𝘂𝗹 𝘁𝗼 𝘁𝗵𝗲 𝗽𝗹𝗮𝗻𝗲𝘁, 𝗮𝗻𝗶𝗺𝗮𝗹𝘀, 𝗼𝗿 𝗽𝗲𝗼𝗽𝗹𝗲 🌍 Through our fungi fermentation, we create clean-label and nutritional solutions that are scalable and sustainable—bringing us closer to that vision every single day. A heartfelt thank you to our incredible team and partners who share our vision of a future where sustainability and nutrition go hand in hand. Together, we're making it happen! 🤝 #CleanLabel #nutritional #solution #fungi #NoshBio

🌱 The Magic of Fungi-Powered Ingredients 🍄 In the latest article from Lebensmittel Praxis featuring Nosh, the rise of fungi-powered ingredients takes center stage! As demand for meat substitutes grows, consumers and manufacturers alike are seeking cleaner, more natural products at affordable prices, aligning with trends in health-conscious choices and accessibility for meat substitutes. 🍽️ 💬 The article also quotes Alicia Feldhues Martín from our commercial partner Tönnies group of companies: ❝ In contrast to many plant-based alternatives, which often consist of a variety of components and still do not offer a meat-like chewing sensation, our Koji-based products have a tender, juicy consistency that is very close to the bite and mouthfeel of real meat. ❞ 💡 Nosh’s Koji-based, single-ingredient meat analogue meets consumer demand for clean labels and affordability while enhancing texture and eliminating the off-taste often found in soy or wheat alternatives. Additionally, our non-novel ingredient approach bypasses regulatory restrictions, making our products even more accessible to the market! 💪 At Nosh, we’re proud to bring fungi-powered solutions to market, meeting today’s demand for clean, accessible, and delicious meat substitutes! 🌍 Thanks Bettina Röttig for the interview. You can find the link to the full article in the comment 👇 #singleingredient #foodinnovation #nosh #fungi #Koji #Kojichunks

🌟 Team Spotlight: Alina, Biotechnologist at Nosh 🌟 🔸 What’s your role at Nosh? Can you share a typical day in your position? As a biotechnologist at Nosh, my role involves planning and executing experiments to improve production yields and solve challenges throughout the fermentation process. I also evaluate and test our products to ensure their quality. Additionally, I manage the registration and maintenance of our research data on the Benchling platform, which helps us keep our experiments organized and track progress efficiently. 🔸 Tell us about your background, passion, and hobbies. I hold a Master’s degree in molecular biotechnology, but my passion lies in Food Science, which I began specializing in during my master’s studies. I’m deeply passionate about sustainability, vegan food, and social justice, which motivate me in both my professional and personal life! In my free time, I enjoy spending time outdoors with my dog or exploring art and music, which give me a creative balance to my scientific work 🔸 What brought you to Nosh? I joined Nosh because I want to contribute to transforming the food industry for the better. My goal is to help create sustainable food solutions that are accessible to a larger population, while addressing global issues like climate change. My fascination with the fungi kingdom has further fueled my interest in this field, as I see enormous potential in fungi-based technologies to revolutionize how we produce and consume food! #TeamSpotlight #Biotechnology #NoshFamily

👩🏼🍳 PD Kitchen Sneak Peek: Koji Schnitzel Anyone? 🧑🍳 Feeling hungry and in need of some lunch inspiration? How about a bite of our Koji schnitzel? 🍽️ While we’re getting ready to launch our Koji chunks in Germany soon, our Product Development (PD) team is constantly exploring new ways to showcase the delicious potential of our single-ingredient Koji ingredients. Today, let’s take a sneak peek at what our PD team is cooking up! 🔥 The umami-packed flavor of our Koji ingredients brings a meaty taste to the schnitzel, while its long fibers create that satisfying bite. It made for the perfect snack at the office! 😋 📸 Photo in the first comment! #Koji #SingleIngredient #ProductDevelopment #FoodTech

Today marks a big day at Nosh🌟 We are thrilled to announce that Alix Chausson is joining our founding team as Co-Founder. While Alix joined us officially last year, she has been working with us as part of EVIG Group even before Nosh was incorporated. From the very start, Alix has shown the strongest commitment to our mission and a deep alignment with our values. She has been an integral part of building Nosh and played a pivotal role in driving our lightning-speed growth from a food-tech startup to a recognized ingredient manufacturer. We are also taking this opportunity to congratulate Alix in taking an expanded role as VP of Growth: Alix will oversee Business Development, ESG, Strategy, and Growth, along with interim Marketing and Sales responsibilities. There is a lot that needs to be done to transform the food industry for the better, and we are really delighted to have Alix on board with us to do so!

We're #hiring a new Food Safety / Quality Assurance Manager (m/f/x) in Berlin, Berlin. Apply today or share this post with your network.