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Koji-Beef Mince powered by Koji Protein and beef
A versatile mince at lower cost and impact, with better nutrition and no compromise on mouthfeel.
*Koji is a naturally fermented mycelium used for centuries in foods like miso and soy sauce – now powering next-generation hybrid mince.
Better margins
Meaty taste & texture
Nutrition upgrade
Better for the Planet
Clean Label
Easy Integration
Better margins
Meaty taste & texture
Nutrition upgrade
Better for the Planet
Clean Label
Easy Integration
Better margins
Meaty taste & texture
Nutrition upgrade
Better for the Planet
Clean Label
Easy Integration
Why Koji-Beef Mince ?
Rising beef prices and supply volatility from climate and logistics shocks are creating operational pressure. At the same time, consumers increasingly expect affordable and sustainable protein options. Nosh Koji-Beef Mince, made from Koji Protein blended with beef, bridges these needs in one solution.
Key Benefits
Better
margins
Cheaper
lower raw material cost
vs 100% beef mince
Lower cost per kg than beef; reduces exposure to rising beef prices.
Meaty Taste
& Texture
83%
rate it as good as
or better than beef
Juicy and umami-packed bite with strong consumer validation.
Nutrition
Upgrade
20%
lower saturated fat and cholesterol*
High in protein, added fiber & beta glucans, lower fat and cholesterol compared to beef.
Better for
the Planet
90%
less impact*
Koji Protein offers up to 90% lower CO₂, 98% less water, and 99% less land use compared to beef (in kg/unit).
Clean
Label
2
ingredients only
Made with Koji Protein and beef only - naturally fermented, minimally processed, no additives.
Easy
Integration
Zero
compromise
Cooks just like normal mince. Hybrid mince fits easily into any dish, without changing your operations and recipe.
*Nutritional data based on Hybrid Mince applications made of 20% Koji Protein and 80% beef.
**Impact data from external life cycle analysis.
Applications
Use our Koji-Beef Mince exactly like you use beef mince
Koji-Beef Mince integrates smoothly into existing production lines and cooks just like beef.
Easy to plug into existing menus and applications.
Burgers
Patties for burgers that provide the same beef sensory experience guests expect.
Meatballs
Juicy, tender meatballs with improved cost and clean-label appeal.
Lasagna
Family-favourite comfort food with better nutrition and a lower footprint.
Dumplings
Umami, savoury fillings for dumplings and gyozas.
Tacos
Versatile mince for tacos, wraps and bowls across menus.
Sauces & Bolognese
Rich sauces for pasta, ready meals and frozen dishes.
channels
Foodservice
Ideal for canteens, restaurant groups and caterers who want to protect margins, reduce impact while keeping meat on the menu. Hybrid Mince slots into daily dishes without changing equipment or workflows.
Food manufacturers
Designed for ready meals, frozen products and private-label ranges. Use Hybrid Mince in patties, meatballs, sauces and more, with technical support from our team to ensure smooth integration on your lines.
Available formats
Frozen Koji-Beef Mince
Ready-to-use hybrid mince for kitchens and larger-scale setup.
Koji Protein (ingredient-only)
Ingredient for food manufacturers, perfectly designed for custom hybrid recipe development at a varying inclusion rate.
consumer feedback
Proven in real-world kitchens
“The best part of Nosh’s product is there’s no off‑flavor, which makes it easy to plug into all kinds of beef applications. We combined it with our ground beef and the processing was smooth from start to finish - no problems at all.”
Ralf Beseke, Owner and Chef of Speisemanufaktur Adlershof
Case Study
Where Nosh Koji-Beef Mince is already working
We partner with Speisemanufaktur Adlershof, the canteen serving Germany’s largest science park, to offer our products across a variety of dishes including meatballs, bifteki, lasagna, cheeseburgers, and steak.
Fast sell-outs
Dishes made with Koji-Beef Mince consistently sell out early during the lunch service.
Taste and texture validation
83% of guests rate our Koji-Beef Mince as good as or better than 100% beef.
Consumers want it again
87% of consumers who have tried the Nosh Koji-Beef would eat it again and buy in retail.
Guest Feedback
Featured in
Nosh Hybrid Mince has been covered by leading media outlets around the world. Click a logo to read the full article.
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How we work with you
We support you at every step - from first samples to scaled integration across your menu and product portfolio.
01
Request
samples
Start with a sample of our Hybrid Mince or our Koji Protein ingredient to test in your kitchen or R&D environment.
02
Trial
& pilot
Work with our Product Development team to fine-tune inclusion levels, recipes, and final applications based on your goals.
03
Technical
support
Our team supports your R&D and Product Development teams with formulation and process guidance.
We offer formulation guidance to ensure the product performs reliably on your production line.
04
Scale
& supply
We provide reliable supply to support your commercial roll out.
Ready to start?
Frequently asked questions
A blend of 20–40% of our Koji Protein with beef.
Koji Protein is made from koji, a type of mycelium—the root-like network that grows beneath mushrooms. We’re inspired by centuries-old fermentation traditions (think miso, soy sauce, and sake). And we apply a modern approach to grow our Koji Protein in just 24 hours, through a process as simple and natural as brewing beer.The result? A natural, nutrient-packed ingredient that delivers rich umami flavor and a juicy, meat-like experience. It unlocks the applications consumers are asking for: affordable, tasty, nutritious, clean-label, and sustainable.
Ready to try Hybrid Mince?
Tell us about your kitchen or product line and we’ll tell you how we can help you today.
Prefer email?
Reach us at sales@nosh.bio
We're realising the promise of sustainable protein for a better world.
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