Nosh.bio's koji-based hybrid beef mince can be a versatile tool for protein processing.
Image courtesy of Nosh.bio
When Noshi.bio, also known as Nosh BioFoods, decided to use Japanese fungus koji to make a protein product, the company aimed to target sustainability benefits and enhance protein processing. The Berlin-based company has taken its initiative further with the launch of a hybrid beef mince that uses koiji as its base, which the company says can help processors add to their beef, meat, or other protein operations with cost-efficiency and feasible integration.
In mid-September, Nosh.bio showcased its hybrid beef mince in the foodservice sector by collaborating with Speisemanufaktur Adlershof, a Berlin restaurant and cafeteria, to provide food products containing the mince to the public. Dishes included burgers, meatballs, and lasagna, but the mince can be applied to a range of products.
“Our Koji-Based Hybrid Beef Mince was created for versatility, and the range of potential applications are enormous, just think of any application which would contain animal-only mince,” Alex Chausson, Chief Commercial Officer at Nosh.bio shares with ProFood World.
Chausson says the mince’s utility extends into ready-to-eat meals and convenience products where versatility and consistency are essential. In addition, she says the mince is well-suited for rapid-service restaurants and institutional catering, where scalability, consistency, and convenience are critical, stating, “this breadth of applications positions the mince as a drop-in solution across multiple product categories.”
What processors should know about the mince’s process integration
Meatballs are one of several applications processors can apply the fungus-based beef mince to.Image courtesy of Nosh.bio
When it comes to incorporating the koji-based beef mince into preexisting or new processes, Chausson stresses integration without hassle.
“The ingredient arrives with a natural, meat-like texture, ready to use in existing workflows and allowing processors to handle it much like conventional minced beef, without major adjustments to equipment or operations, supporting both industrial scalability and efficiency,” Chausson states.
To give processors a glimpse of steps needed to add the mince to their products or processes, Chausson points to traditional beef mince to illustrate that out-the-way modifications are not necessary.
“The steps would be the same as with conventional beef mince. The hybrid mince is simply mixed, formed, cooked, and packaged using standard processes,” Chausson says, adding that a reconfiguring of systems isn't necessary.
According to Chausson, the mince does not need extra cooking time, as once it is formed and seasoned, chefs and processors can cook it exactly the same way and for the same time as convectional meat products like burgers, meatballs, and lasagna.
So, how can the beef mince save processors money, time, or resources? As far as savings go, Chausson says the koji protein used to create hybrid end products is cost competitive, as it comes at a lower price point than conventional beef.
“The process is inherently efficient with minimal downstream processing, supporting lower unit costs and stable pricing,” says Chausson.
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