Nosh.bio Launches Koji-Based Hybrid Beef Mince in Foodservice

• Launch celebrated with week-long menu at Speisemanufaktur Adlershof restaurant in Berlin starting 15th September.
• Menu to feature different koji-based hybrid beef mince dishes each day.
• First German startup to demonstrate the application of Koji protein in hybrid minced meat.

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UPDATE: September 26, 2025 — The well over 100 participants reflected a mainstream audience — not one curated for interest in alternative proteins. Meals were purchased as regular menu items (no discounts or incentives) and sold out within the first 40 minutes of each 3.5-hour lunch service.

Highlights from the feedback:

• 76% really liked or loved the taste and 82% rated texture highly, showing continual improvement in consumer perception.

• 87% said they would try it again, and 82% would buy it at retail, indicating strong repeat-purchase intent.

• Top purchase drivers: Price, Great Taste, and Sustainability — all areas where Nosh’s ingredient delivers a clear advantage.

These results validate both the consumer appeal of hybrid products and the market readiness for Koji-based protein.

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Berlin, 10 September 2025 – Nosh.bio, a Berlin-based startup developing clean label protein from non-GMO fungi, is launching Koji-based hybrid mince in collaboration with the foodservice sector.

In a partnership with Speisemanufaktur Adlershof in Berlin to mark the first public showcase of its hybrid mince product, Nosh will be demonstrating what can be achieved with its latest ingredient - with exciting implications for commercial food production.

Across the week, the hybrid mince will be prepared in a variety of familiar dishes - including burgers, meatballs, and lasagna, showing both its adaptability in different culinary formats and its suitability for large-scale food production. These meals will be available to the public throughout the event, while on 17 September a press-only tasting will give journalists the chance to experience the ingredient first-hand and speak directly with the Nosh.bio team.

In addition to the showcase dishes, the collaboration is designed to generate direct impressions from both the public and attending media. By presenting the hybrid mince in familiar formats, Nosh.bio can gather real-time feedback on aspects such as flavour, texture, and overall performance. These insights will demonstrate the ingredient’s versatility and help validate its potential for adoption by  industry partners. 

Nosh.bio’s CEO and co-founder Tim Fronzek commented: “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 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.”

Hybrid products combine meat and alternative proteins to give flexitarians and omnivores the chance to cut back on meat without eliminating it entirely.  Nosh.bio is at the forefront of this shift: its hybrid mince has been developed from the outset to match and surpass pure beef in key areas: cheaper than beef, it retains the flavour and mouthfeel with improved juiciness and delivers 30% less cholesterol, increased dietary fibre, and high levels of protein. 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. In Europe, nine major supermarket chains have pledged to reach a 50:50 plant-animal protein ratio by 2030 and with many consumers reluctant to adopt a 100% plant-based diet, blended formats like Nosh.bio’s offer a realistic path to achieving these goals.

The protein itself is derived from the fermentation of the mycelium of non-GMO Koji fungi, grown using only water and natural inputs. The protein is highly versatile with applications ranging from meat and seafood to confectionary, dairy and bakery products. The fermentation process uses agricultural side-streams as feedstock and can be carried out in existing fermentation facilities (such as a former brewery in Dresden) to enable rapid scaling while keeping downstream prices low.

Notes to editors

Nosh.bio welcomes members of the press to join the tasting on 17 September and connect directly with the Nosh.bio team. It will be an opportunity not only to experience the hybrid mince but also to discuss its broader potential with industry experts. Journalists interested in attending are encouraged to contact [email protected].

About Nosh.bio

Nosh.bio is a Berlin-based company developing Koji protein, a naturally fermented, non-GMO ingredient designed for scalable and cost-effective use in real-world food production.

Founded in 2022 to meet the growing demand for environmentally friendly protein ingredients, Nosh.bio works with food manufacturers to enhance both plant-based and conventional products with cost-effective, drop-in solutions.

The company’s signature ingredient, Koji protein, is designed for versatile use, from hybrid meat products to fully animal-free options. Integrating with existing production lines, it enables manufacturers to create affordable, nutritious and delicious food for a more sustainable future.

By repurposing existing foodgrade manufacturing facilities, such as breweries, Nosh.bio has proven its ability to rapidly and sustainably scale production, enabling faster innovation and making high-quality protein more accessible at cost-competitive prices.

To find out more about Nosh.bio, please visit www.nosh.bio and connect on LinkedIn.