Nosh.bio

We’re turning a former brewery into a sustainable protein production plant! Welcome to Nosh’s industrial scale factory. ⤵️ Late last year, we secured our first owned production facility—a former brewery in a village outside of Dresden, where beer was brewed for over 100 years. 🍺 When this site is up and running in the next 4 to 5 months, we will be able to produce thousands of tons of mycelium protein every year. We’ve already completed several test runs to identify the most suitable technologies for retrofitting the brewery. We’ve also identified the downstream equipment that gives our protein its muscle-like structure without extrusion or additives. Sustainable scaling is one of the core challenges in alt protein, so we are happy to be well on our way! 🚄 We are also happy to bring to life a new German brewing tradition—one that makes use of available infrastructure to ferment sustainable protein instead of beer! 🔗 Read more about our factory: Tech.eu: https://lnkd.in/d_gHi4w4 vegconomist - the vegan business magazine: https://lnkd.in/dCcb88wZ Food Ingredients First: https://lnkd.in/dqP6N375 Protein Production Technology International: https://lnkd.in/d5Tu5szv Food Manufacture: https://lnkd.in/dgh6dePh

We are incredibly excited to announce that our first commercial partner is Zur Mühlen Group, an entity of one of the largest meat producers in Europe! Our partnership will launch the world’s FIRST single-ingredient meat analogue. Not a “chicken” or “pork” substitute, but an entirely new category: koji chunks. Deliciously umami and made from naturally-fermented, clean label, non-GMO fungi. Zur Mühlen Group - www.zurmuehlengruppe.de - is home to a wide range of brands that are household names in Germany for meat and meat analogues. Nosh’s vision is to make sustainable foods delicious and affordable for everyone. 🌱 Zur Mühlen Group’s extensive distribution and market presence make them the ideal partner to bring our vision to life. We are proud to partner with such a huge player in food and delighted to support their commitment to sustainable nutrition. We look forward to working together to transform the food industry! 💪

What 𝘪𝘴 Nosh, from a chef's perspective? Magnus Naess shares a short introduction to Nosh in the kitchen. 👨🍳 Our mission is to create sustainable food that is both delicious and affordable. Delicious is key! Many meat analogues on the market have an off-taste that needs to be masked by extra ingredients that consumers don't want. As a meat analogue, our fermented non-GMO fungi has a natural umami flavor and meaty texture, allowing for a short and clean label. Magnus has decades of experience cooking with vegan products, helping us ensure that our ingredients are super tasty! 🍽

We're #hiring a new Buchhalter*in (m/w/d) - Berlin/hybrid in Berlin. Apply today or share this post with your network.

There are people making waves everyday in the field of technology. Our "Behind the Tech'' series is where we explore the stories of these amazing people. Today we're sharing Felipe Lino's story, co-founder and CTO at Nosh.bio: https://lnkd.in/d-sp_HaU

German start-up Nosh.bio uses #fermentation to produce #sustainable and scalable #proteins, notably #mycelium. CEO Tim Fronzek speaks to Food Ingredients First about the opportunities ahead in the animal-free #foodspace and his predictions for the alt-protein sector. Read the full interview as Tim also shares the company’s vision of becoming a protein player with a global footprint👉 https://lnkd.in/d_bqKk3z

Our why 📽 We celebrated a big milestone recently! Before our celebration, Tim Fronzek spoke about the reason Nosh exists. We recorded it for our teammates who couldn't attend. But we felt this info should be shared with our wider community as well. Climate change isn't waiting around so neither are we. 🚅

Tim Fronzek spoke to Food Ingredients First about our vision of making sustainable nutrition affordable for everyone! 📽 Watch the video interview at the link the comments.

Herzlich willkommen to our newest teammate Jonas Blaschke, who joins Nosh as Chief Financial Officer! ✨

One of the most exciting moments in our R&D process was developing a product with long fibers! 🔬 Here’s why ⤵ 🧵 Our solution comes out of the fermenter with well-aligned, long fibers arranged densely, enhancing texture and quality while offering superior functionality in many applications. 🥩 Long fibers create a texture that mimics meat and fish. We can produce meat analogues with just one ingredient: naturally fermented non-GMO fungi. It can be used directly in conventional meat production lines. Long fibers also streamline production: ⛔ No need for extrusion.  ⛔ No need for flash freezing. Long fibers improve texture and reduce processing, benefiting consumers, food manufacturers, and the planet! 🌍