BioMush

BioMush

Biotechnology Research

Espoo, Uusimaa 2 776 followers

BioMush pioneers in fermentation tech to convert side streams into tasty plant-based umami ingredients

About us

Welcome to BioMush, where fermentation tech meets innovation. We specialize in developing all-natural umami flavoring solutions for the food industry, derived from circular ingredients in our closed-loop ecosystem. We are dedicated to creating irresistible plant-based solutions within a closed-loop ecosystem. The Challenge: Plant-based foods often lack that delicious umami taste, and clean-label options are scarce. Meanwhile, a staggering 1.3 billion tonnes of edible food is wasted yearly in production, valued between USD 0.4-1.0 trillion (Source: FAO). Our Solution: At BioMush, we have cracked the code. Our innovative, all-natural fermentation process transforms food industry side streams into umami-rich ingredients, offering a delicious solution that is clean-label, soy-free, gluten-free, and, most importantly, sustainable and circular.

Sivusto
https://biomush.fi
Toimiala
Biotechnology Research
Yrityksen koko
2-10 employees
Päätoimipaikka
Espoo, Uusimaa
Tyyppi
Privately Held
Perustettu
2021
Erityisosaaminen

Sijainnit

Työntekijät BioMush

Päivitykset

  • The last but not least in our Makers of BioMush series is our Development Engineer Hilla N. 💚 Hilla has a background of over 20 years working in the food industry. Having joined BioMush through her thesis project, she has been an instrumental part in shaping our innovative processes and solutions, as well as working as a key player in the development of BioMusher. For Hilla, a standout memory has been the opening of the Kera pilot production site in 2022 — a moment that marked a significant milestone for Nordic Umami Company, the predecessor of BioMush. We asked Hilla, what she loves most about working at BioMush? “The freedom and the opportunity to create something new,” she shares. Thank you Hilla for being a vital part of our journey! 🌱 #BioMush #FoodTech #DevelopmentEngineer

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • Continuing our Makers of BioMush series, we’re next introducing Ma. Heidi Gabucan, our talented Research Scientist! Heidi plays a key role in shaping BioMush's R&D efforts, focusing on customer-specific raw material and process-related research. In her multitasking role, she oversees laboratory operations, manages equipment and supplies, and leads the launch of our laboratory facilities, ensuring everything runs smoothly. Her days are filled with planning activities, coordinating with suppliers, and driving the innovative work happening in our lab. With a Master’s in Food Sciences from the University of Helsinki, Heidi brings experience from roles in food processing, quality assurance, and R&D. She has worked previously on research projects with VTT, Valio, and Raision Tutkimussäätiö, and her journey at BioMush began in production, where her skills quickly led her to the laboratory. “BioMush is making a big impact by converting edible waste into valuable products. It’s amazing to be part of a team driving these trends forward,” she shares. “I’m thrilled to work in an environment where I get to discover and learn new things from a technological and scientific point of view through perseverance and teamwork” Heidi continues. Thank you for being part of our great team Heidi! 💚 #BioMush #FoodTech #ResearchScientist

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • As we head into 2025, we’re excited to continue scaling our operations and further developing partnerships within our ecosystem that drive sustainability at every stage of the food supply chain. These collaborations are essential in fostering innovation, enhancing resilience, and creating lasting impact throughout the food value chain. Thank you to everyone who has supported us on this journey—our partners, clients, and teams. Together, we’re not just reducing waste; we’re creating a more sustainable food system. Our team wishes you a happy new year, see you next year!  #BioMush #Sustainability #FoodInnovation #CircularEconomy #FoodTech #WasteReduction #FutureFoodTech #SustainableSolutions #FoodWaste

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • As 2024 comes to a close, we at BioMush are excited to reflect on the progress we’ve made in reducing food waste and advancing sustainable solutions within the food industry. Thanks to our innovative solid-state fermentation technology, our mission to transform edible side streams into valuable flavouring components has taken significant steps forward. Here are some of the key milestones we’ve achieved this year: ▫️Our biggest achievement this year was to proudly showcase our breakthrough technology at the Future Food-Tech Summit in London and share the news about the successful testing of our #BioMusher. Our tech received strong interest from both food producers and investors who are committed to sustainability. This has set the stage for expanding our technology globally in the coming year. ▫️ Fruitful collaborations! BioMush partnered with Japan Airlines and our Soyless Umami Sauce and yuzu sauce were catered on business-class flights between Tokyo and Helsinki. We also teamed up with restaurants Lapland Hotels, Restaurant Nokka, The Berg (The Barö), and Bistro Ego (Olo Collection) to introduce sustainable, umami-based sauces made from food industry side streams, enhancing the flavour of plant-based dishes and promoting sustainable food solutions. #UmamiTasteJourney. Also thank you Enter Espoo for everything this year. ▫️New laboratory and office! We moved to Innopoli in Otaniemi and upgraded our lab with expanded areas for processing, chemistry, and microbiology, enabling faster product development and streamlined protocols. With new equipment and more space, we’re ready to enhance sidestream flavours and boost their value through exciting R&D partnerships. ▫️Took part in various events and conventions locally and worldwide. We enjoyed all the encounters with our friends, partners and investors. We also participated in the FoodTech research projects with VTT, Business Finland, Valio and more! We are proud to be making an impact on making a difference on the food industry. ▫️On top of this, you were able to spot us at various international and local media like Kauppalehti, Tekniikka&Talous, Good News from Finland, Cultivated X and FoodTech Weekly. Here’s to another year of real change in the food industry 🌍 #BioMush #Sustainability #FoodInnovation #CircularEconomy #FoodTech #WasteReduction #FutureFoodTech #SustainableSolutions #FoodWaste Kaisa Karhunen Outi Mäkinen

  • Näytä organisaatiosivu: BioMush, kuva

    2 776 seuraajaa

    What could fungi do for you industry? Here is an interesting read from VTT about fungi as nature's recyclers. We are part of this project! Read the article to spot BioMush and companies like Enifer, KÄÄPÄ Biotech, Raisio, and UPM - The Biofore Company in the article 🍄 #fungi #recycling #VTTBeyondTheObvious

    Näytä organisaatiosivu: VTT, kuva

    83 127 seuraajaa

    Fungi are nature’s recyclers! 🍄 🍶 Fungi have a unique ability to break down complex organic materials. A VTT-led project uses fungi to turn industrial waste – like oat drink byproducts and paper pulp – into useful products like enzymes, proteins and sustainable materials. ♻️ “By keeping critical nutrients within the production cycle, we’re not only reducing waste but also creating new opportunities for sustainable industry practices that align with Finland’s circular economy goals,” explains VTT’s Arja Paananen. 🤝 In addition to VTT the project involves BioMush, Enifer, KÄÄPÄ Biotech, Raisio, AB Enzymes, Synbio Powerlabs and UPM - The Biofore Company and is funded by Business Finland. What could fungi do for your industry? ➡️ https://hubs.ly/Q02_LM790 #VTTBeyondTheObvious #fungi #recycling

    • Close-up of a brown, textured bracket fungus growing on the bark of a tree, taken from below with a blurred blue sky and treetop in the background.
  • Näytä organisaatiosivu: BioMush, kuva

    2 776 seuraajaa

    We were honoured to participate in a panel discussion at the Embassy of Spain in Finland, where we explored our favourite topic - the future of food. 🌱🇪🇸 Spain as one of Europe’s largest food producers and a global culinary hub, inspires us with its potential for innovation. With our networks in Spain, we’re excited to expand collaborations and leverage our cutting-edge technology to promote sustainable food production and introduce delicious new flavours to the industry. A heartfelt thank you to Enter Espoo for the invitation and for fostering connections that bridge Finnish innovation with global opportunities. 🌍 #FoodTech #Sustainability #Innovation #Collaboration

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • We're excited to introduce Anniina Valtonen, our brilliant R&D Manager at BioMush. As the team's self-described “crazy microbiologist”, Anniina is at the forefront of innovation, using her expertise to push the boundaries of what’s possible in food. In her role, Anniina concentrates on researching and improving the fermentation process, aiming to unravel the complex mechanisms behind the flavor development. She plans and guides ongoing research and collaborates closely with the team to strategize future innovations. She keeps a keen eye on emerging research trends in fermentation, food and flavour science and seeks out opportunities to drive BioMush forward. Every day is different, but her passion for advancing circularity and sustainability is constant. Anniina joined BioMush in March 2023, starting as an application specialist and later advancing to the role of R&D Manager. With an MSc degree in microbiology from the University of Helsinki and prior experience as a research scientist at VTT, her expertise spans the application of filamentous fungi in food and biomaterials, as well as plant-based food development, with a focus on using fermentation to enhance both flavor and texture. Anniina thinks that the timing couldn’t be better for FoodTech to shine. She sees the growing demand for healthy nutrition and flavorful plant-based options, as well as the urgency of climate change, as the driving forces behind a more sustainable food system. Being part of this transformation, she says, is a privilege. When asked what she loves most about working at BioMush, Anniina points to the team spirit and shared drive to make things happen. “Together we’ve managed to make the impossible possible” she says — a testament to the collaboration and passion fueling BioMush’s mission. #BioMush #FoodTech #RDManager

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • Development engineering is where science meets innovation, and at BioMush, it’s the backbone of our cutting-edge technology. Today, we’re thrilled to spotlight Tuisku Immonen, our talented Development Engineer, who plays a pivotal role in bringing our ideas to life. Tuisku is deeply involved in the development and design of the BioMusher, our state-of-the-art bioreactor. Her days are a mix of collaborative meetings with equipment manufacturers, detailed calculations for test runs and optimizations, and creating comprehensive plans to guide our projects. Sitting at the intersection of R&D and commercial operations, Tuisku ensures that every step, from concept to execution, runs seamlessly. Tuisku has a background in biotechnology and a specialization in scaling fermentation processes, and she actually stumbled upon BioMush during her studies. Although the job posting didn’t align perfectly with her profile, she saw an opportunity to contribute her skills and reached out. Fast forward a year and a half, and Tuisku continues to drive innovation in her role. A career highlight for Tuisku has been the first test runs of the BioMusher. Seeing over a year’s worth of meticulous planning, problem-solving, and attention to detail culminate in a successful, fully functional bioreactor was a moment of immense pride. Tuisku is inspired by the growing impact of biotechnology on the food industry. She finds it exciting to contribute to the field’s expansion into new areas each year. She also laughs about how many of her friends don’t quite understand what she does—something she calls “the eternal engineer’s dilemma.” Click to read more about our team! https://biomush.fi/team #BioMush #FoodTech #DevelopmentEngineer

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • Post-slush greetings from one of the side events 👋 One of our pre-Slush week highlights was The Knights of Nordics event at The Finnish House of Nobility, where in 1857, the knighthood and the nobility redeemed the reserved lot to construct a building for their activities! It was a great pleasure to meet other growth companies, colleagues and investors to enjoy together a festive dinner in this historical space. Thanks for everyone who we met and special thanks to Enter Espoo for organizing this event. https://lnkd.in/duxb2zxZ #KnightsOfNordics #Slush2024 #fundraising #EnterEspoo

    • Kuvalle ei ole vaihtoehtoista tekstikuvausta
  • Post-slush greetings from one of the side events 👋 One of our pre-Slush week highlights was The Knights of Nordics event at The Finnish House of Nobility, where in 1857, the knighthood and the nobility redeemed the reserved lot to construct a building for their activities! It was a great pleasure to meet other growth companies, colleagues and investors to enjoy together a festive dinner in this historical space. Thanks for everyone who we met and special thanks to Enter Espoo for organizing this event. https://lnkd.in/duxb2zxZ #KnightsOfNordics #Slush2024 #fundraising #EnterEspoo

    Knights of Nordics

    Knights of Nordics

    enterespoo.fi

Samankaltaisia sivuja