What is Koji Protein: The Fungi Powered Ingredient Transforming Sustainable Food
November 14, 2025
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From centuries-old fermentation traditions to modern technology, the story of koji is one of rediscovery and reinvention. At Nosh.bio, we see koji as proof that nature already holds the blueprint for better food, protein that’s clean, scalable, and sustainable.
At Nosh.bio, we believe the future of food doesn’t need to be invented from scratch, it can be rediscovered in nature. Koji Protein, made from the filamentous fungus Aspergillus oryzae, is a perfect example. The uses of koji in food date back centuries in traditional Japanese fermentation[1][5], koji has quietly shaped the flavour foundations of global cuisine, think miso, soy sauce, and sake. Today, it’s shaping the next chapter of sustainable protein.
Unlike precision fermentation, which engineers microbes to produce specific molecules, koji biomass fermentation grows the entire organism. This means we’re harnessing nature’s full nutritional complexity rather than isolating one component. The result is a naturally complete protein that’s naturally rich in fibre, amino acids, and micronutrients like B vitamins, iron, and folic acid[5], without additives or synthetic steps.
“Koji is one of nature’s most efficient protein factories,” says Felipe Lino, CTO of Nosh. “Because it has been used for centuries, it is now a completely safe organism for consumption and capable of growing on a wide range of substrates. This long history gives us a foundation that’s both scientifically sound and immediately scalable.”
To understand koji’s potential, it’s worth noting that Aspergillus oryzae has long been trusted not just in food, but in broader industrial applications such as enzyme production.
“The benefits of koji in protein production are both GRAS in the US and recognised as non-novel in the EU[2][3], ensuring there are no additional regulatory barriers for food use across major markets,” says Tim Fronzek, CEO of Nosh.
Its reliability, safety, and versatility make it a natural choice for creating food-grade protein ingredients at scale. At Nosh.bio, this foundation enables us to focus squarely on what matters most, building the next generation of sustainable proteins.
At Nosh.bio, we use biomass fermentation (also called liquid state fermentation), which enables faster growth rates and higher protein yields than traditional solid-state methods. Using safe, non-GMO fungi, we rapidly grow protein-rich biomass through a streamlined process designed for scalability and low CAPEX/OPEX. Strain selection and minimal downstream processing help us reach meat-like textures efficiently, targeting cost competitiveness at industrial scale.
Step into our fermentation room and you’re greeted by a subtle, sweet aroma. This is where centuries-old craftsmanship meets modern technology. Within hours, Koji fermentation transforms raw agricultural side streams into something entirely new.
Koji is cultivated through fermentation, a process that feels both ancient and innovative. In traditional brewing, koji is grown on rice or barley. At Nosh.bio, we take that same principle but apply it with modern science, using controlled fermentation conditions that mimic nature at scale. We make use of sustainable, locally sourced feedstocks, including low-cost agricultural side streams (e.g., pea starch, beet molasses), which supports affordability, resilience, and lower environmental impact.
As the koji mycelium protein grows, it forms a dense, fibrous structure, the same network that gives meat its satisfying texture. This is how we can transform simple agricultural inputs into nutrient-dense, meat-like fermented koji ingredients in less than 24 hours.
“By giving koji exactly the right conditions, we can complete the growth cycle in under a day, something that used to take several days in traditional fermentation.” explains Felipe.
Explore Nosh.bio’s fermentation technology →
We often talk about sustainability in terms of emissions or efficiency, but the real power of koji lies in driving systemic change. Koji tackles multiple challenges simultaneously by improving nutrition, supporting clean-label innovation, and advancing resource efficiency to deliver sustainable impact.
Koji-based protein is a naturally high-protein and fibre-rich ingredient, along with healthy fats. Beyond its macronutrient profile, it provides a complete amino acid composition for balanced nutrition.
It’s also a rich source of essential B vitamins (B1, B2, B3, B6, B12) plus biotin, folic acid, and iron, contributing to energy metabolism and overall well-being. Fermentation enhances nutrient bioavailability and introduces beneficial bioactive compounds like peptides, polysaccharides, and glycosylceramide that may support gut health.
Additionally, koji is considered a low glycaemic index food, which can help stabilise blood sugar levels. Made through natural fermentation without additives or harsh processing, it maintains its nutritional integrity and supports the growing demand for clean-label ingredients.
“Our mission isn’t just to create another protein, it’s to make the food system more resilient,” says Felipe. “Every tonne of Koji Protein we produce replaces resource-intensive inputs and helps move the needle towards a truly sustainable protein economy.”
Biomass fermentation allows high yields and short production cycles[4] while reducing resource use and emissions compared to conventional protein production. It ensures cost efficiency and delivers meat-like texture without intensive downstream processing. By combining scalability with sustainability, Nosh.bio creates measurable impact across the food system.
We’re committed to sustainable sourcing, energy efficiency, and continuous waste reduction. A lifecycle analysis conducted with an external partner confirmed that Nosh’s production process cuts CO₂ emissions by 90%, water use by 98%, and land use by 99% compared to conventional beef.
Our ongoing work includes retrofitting existing food-grade facilities to maximise energy efficiency and exploring renewable energy sources to further reduce our carbon footprint. Each improvement brings us closer to a climate-smart, fully scalable protein future.
See our life cycle assessment →
Koji Protein offers a clean, digestible, and scalable alternative to conventional proteins. Its key benefits include superior sustainability performance, an allergen-free profile, and remarkable taste and texture versatility across applications, from meat analogues to dairy alternatives, making it the best solution for sustainable protein ingredients.
Most meat substitutes on the market today are derived from legumes such as soybeans and peas. While these proteins can effectively replicate the taste and texture of meat, they often come with challenges, such as high agricultural land and water use, allergenic concerns, and distinct flavours that may not appeal to all consumers. Koji-based protein, by contrast, offers a more digestible and neutral-tasting alternative through microbial fermentation, free from common allergens like soy and gluten.
Koji Protein also outperforms animal, soy, and pea proteins in resource efficiency. It has a lower carbon footprint, requires less water and land, and can be produced using renewable energy and agricultural side streams. These advantages make it a planet-friendly option that aligns with the growing demand for sustainable, high-quality biomass fermentation protein ingredients.
Koji Protein’s neutral flavour and natural fibrous structure make it stand out among alternative proteins, including other mycoproteins. While traditional mycoproteins can sometimes carry earthy or fermented notes, Koji Protein offers an umami taste and a more meat-like texture. Its long mycelial fibres deliver excellent texture in meat analogues, offering the satisfying bite consumers expect while maintaining a pleasant, neutral flavour profile.
The most exciting part of working with Koji Protein is its versatility. Its natural structure functions as a binder and stabiliser, reducing the need for additives in meat alternatives. It can bring neutral to umami-rich flavour depending on the needs of the application, adding richness to plant-based cheese, depth to soups and sauces, and fibre enrichment to bakery products.
We’re also exploring its use in dairy and convenience foods, where its complete amino acid profile provides a highly digestible, non‑allergenic protein source and demonstrates its functionality and versatility in diverse food applications.
Through our partnership with food manufacturers and food-service partners, we’re scaling koji-based ingredients for vegan and hybrid meat applications. Together, we’re proving that sustainable innovation doesn’t mean sacrificing flavour or performance, it means rethinking how we make protein from the ground up.
“When people taste our koji prototypes, they’re often surprised; it doesn’t taste like compromise,” shares Alix Chausson, CGO of Nosh. “That’s when you realise we’re not replacing something. We’re improving it.”
Learn about Nosh.bio’s ingredient solutions →
Biomass fermentation offers high yields, short production cycles, and broad feedstock flexibility, key to cost-competitive protein with significantly lower resource use and emissions than conventional production. It delivers meat-like structure without high shear extrusion or intensive downstream processing.
The ingredient is versatile across applications (Koji as meat alternative, convenience, confectionery, dairy, bakery, health and well-being) and enables clean-label solutions.
Building the future of food requires scale, not just science. By retrofitting existing breweries and food-grade facilities, we’re turning underused infrastructure into resilient production hubs. This approach decentralises supply chains, strengthens regional food systems, and reduces reliance on climate-sensitive agricultural inputs. It’s not just about building capacity, but creating a network that can adapt, scale, and thrive regardless of climate or logistics challenges.
Koji Protein embodies what we stand for at Nosh.bio, food that’s natural, scalable, and systemically better. It’s proof that delicious, nutritious, and sustainable don’t have to be at odds; they can grow from the same mycelial roots.
Discover how we’re building the future of sustainable food →
While our focus at Nosh.bio is on developing Koji Protein as a sustainable food ingredient, it’s worth noting that Aspergillus oryzae has long played a vital role in the biotechnology ecosystem. It’s a trusted host organism for producing industrial enzymes such as α amylases, proteases, and lipases, which are used across food, beverage, and biotech industries. This long-standing record of safety and versatility reinforces why it’s such a powerful foundation for our protein innovation.
[1] Machida, M., Yamada, O., & Gomi, K. (2008). Genomics of Aspergillus oryzae: Learning from the history of Koji mold and fermentation. https://sakeassociation.org/wp-content/uploads/2019/06/Genomics-of-Aspergillus-oryzae.pdf
[2] EFSA Journal (2019). Safety evaluation of the food enzyme α‑amylase from Aspergillus oryzae (strain DP‑Bzb41). https://www.efsa.europa.eu/en/efsajournal/pub/5899
[3] FAO/WHO JECFA. (2001). Safety evaluation of certain food additives and contaminants: Aspergillus oryzae. https://www.inchem.org/documents/jecfa/jecmono/v59je01.pdf
[4] Steensels, J., & Verstrepen, K.J. (2014). Taming wild yeast and fungi: the domestication of industrial microbes. Current Opinion in Biotechnology, 28, 1–8. https://pubmed.ncbi.nlm.nih.gov/31112692/
[5] Koji Protein – Wikipedia. https://en.wikipedia.org/wiki/Koji_protein
