A new standard in fermentation

We leverage biomass fermentation to produce high-quality, nutritional and functional ingredients - Koji Protein. After intensive testing, we selected this approach for its quick scalability and market-readiness. We reduced production costs and de-risked the technology through our simple, scalable downstream process.

Our process to create Koji Protein is minimal and sustainable.

''We do not fall in love with our solution. We fall in love with our partners’ problems."

Dr. Felipe Lino

CTO

The benefits of fermentation

The premise of biomass fermentation is directly aligned with Nosh’s focus: sustainability, circularity, and zero waste. Bypassing dependency on arable land, natural resources, and fossil fuel usage.

Sustainable

Carbon neutral

Circular

Zero waste

Clean label

Animal free

Koji Protein significantly reduces emissions and resource use compared to conventional meat.

We have built on biomass fermentation to design a process where we can retrofit available fermentation capacity from existing food grade infrastructure: this allows for leaner cost structures and quicker upscaling.

We have moved at the speed of light since Nosh’s incorporation.

Nosh has moved at the speed of light in our scaling process.

Our unique approach to retrofitting adjacent industries gives us a significant competitive edge. We bypass the high CAPEX and OPEX costs and delayed market entry others face. Instead, we overcome industry speed limitations and enhance economic viability.