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Tech.eu

"Using fungi to replace the meat replacement, Berlin's Nosh raises €3.2 million"

Protein Production Technology International

Tim Fornzek, Co-founder of Germany's Nosh.bio, charts his company's meteoric rise in filed of mycoproteins

Handelsblatt

This start-up brews "veggie meat" in beer kettles

There were so many challenges that it is difficult to pick just one.

Biooekonomie

The Meatless Maker - Tim Fronzek

Sustainable Start: Nosh's Interview in taz

FoodNavigator

Single ingredient meat analogue developed in 'happy accident': 'We are the first and only ones doing this'

vegconomist

Nosh.bio's Mycoprotein for Single Ingredient, Clean-Label Alternatives to Reach Price Parity with Poultry in 2025

Vegconomist

Nosh.bio: "The Next Major Leap for Alt-Proteins Will Come From Focusing on the Essentials"

FoodNavigator

Nosh.bio sidesteps many challenges constraining alt-protein with a versatile mycoprotein and 'minimal, scalable' fermentation process

Tech.eu

Nosh.bio partners with meat producer to launch single-ingredient meat analog

Tech.eu

Nosh.bio opens new factory to ramp up protein production

Food bev

Nosh.bio debuts koji-based hybrid mince in Berlin foodservice partnership

green queen

Nosh.bio Partners with German Meat Giant to Debut Single-Ingredient Meat Analogue Fermentation-Based Alt ProteinGreen FinanceHealth

PR Newswire

Nosh.bio Leverages Ginkgo Strain Optimization Services to Enhance Meaty Taste of Mycoprotein

Business Insider

Nosh won the Gründerszene Awards 2024 Impact Edition

tagesspiegel

Neu-Fleisch aus Uralt-Pilz: „Koji Chunks" aus Berlin-Adlershof sorgen für Schweinenacken-Saftigkeit

AFN

Meet the founders: Nosh.bio's Tim Fronzek and Felipe Lino… 'We're the only ones making a meat analog from a single ingredient'

Vegconomist

Leading Sausage Producer Zur Mühlen Gruppe Makes Its First Alt Protein Investment in Fermentation Startup Nosh.bio

Cultivated X

Investment Climate Podcast: Tim Fronzek of Nosh.bio Reveals the Secrets to Fundraising Success

Food Ingredients First

Ice cream innovation: How... Desserts & Ice Cream Ice cream innovation: How clean label and plant-based advancements are reshaping indulgence

Barilla

Good Food Makers 2023: here are the winning startups of the food innovators program

Fungi to protein: Nosh.bio taps fermentation for temperature-stable vegan ice cream

Deutsche Welle

Fungi - the food of tomorrow?

Tech.eu

From sake to spaghetti bolognese: Nosh.bio debuts Koji-based hybrid mince in a Berlin cafeteria

Berlin Woche

Das Start-up Nosh.bio will mit Innovation die fleischlose Ernährung voranbringen

Green Queen

Can Blending Koji Protein with Beef Help Flexitarians Eat Less Meat?