Nosh.bio, a German food tech startup, has teamed up with the Zur Mühlen Group (ZMG), a subsidiary of the German meat giant Tönnies Group, to launch its first product—Koji Chunks. Made from fermented fungi and a marinade, these Koji Chunks represent a clean-label innovation in the growing alternative protein market. With just one primary ingredient, this product stands out as a sustainable and healthy meat alternative.
The collaboration with ZMG, one of Europe’s leading meat producers, signals a significant shift towards alternative proteins. As part of the partnership, ZMG also joined Nosh.bio’s latest fundraising round, alongside investors such as ApolloCapital, Check24 Impact, Earlybird Ventures, and Grey Silo Ventures. According to Steve Molino of Clear Current Capital, this partnership will allow Nosh.bio to rapidly scale its operations and reach a broad European consumer base, a key step in developing the biomass protein market.
Biomass Fermentation and Clean-Label Appeal
Founded in 2022 by CEO Tim Fronzek and CTO Felipe Lino, Nosh.bio uses a proprietary biomass fermentation process to transform fungal biomass into single-ingredient meat analogues. Unlike many existing plant-based meat alternatives that rely on lengthy ingredient lists and additives, Nosh.bio’s Koji Chunks focus on simplicity, making them a strong contender in the clean-label food movement. According to a 2022 global poll, more than two-thirds of consumers are influenced by clean-label claims, with nearly half willing to pay more for products that meet this standard.
ZMG CEO Axel Knau highlighted the strategic fit of the investment in Nosh.bio, emphasizing that the short ingredient list provides both nutritional value and taste, all at an affordable price point.
Strategic Expansion and Scaling Efforts
Nosh.bio has made significant progress in scaling its technology. In 2023, the company partnered with Ginkgo Bioworks to develop fungi strains with improved sensory properties. It also established a pilot plant in the Berliner Berg brewery, producing one to two tonnes of fungal biomass per month, proving the feasibility of brewery-based co-production for food ingredients. In May 2024, Nosh.bio launched a full-scale commercial factory in Dresden, capable of producing 1,000 tonnes of mycelium protein annually.
Koji Chunks will be rolled out across Germany in five flavors, capitalizing on increasing demand for cleaner-label, sustainable food products. A recent survey focusing on fermented plant-based foods found that 56% of EU consumers prioritize short ingredient lists and additive-free products, reinforcing Nosh.bio’s market positioning.
Funding and Future Potential
ZMG’s involvement in Nosh.bio’s recent fundraising round, which also saw participation from several prominent VC firms, underscores the startup’s potential to reshape the alternative protein landscape. With the additional capital, Nosh.bio aims to accelerate mass-market adoption of its meat analogues. Steve Molino noted that the company’s rapid progress proves that its approach is not just an R&D project but a viable, sustainable product for the current market.
Beyond meat alternatives, Nosh.bio’s fermentation platform holds the potential to expand into seafood analogues, confectionery, sauces, and health products. This aligns with the broader trend of VC interest in fermentation startups across Europe. In the first half of 2024, these startups raised more capital than in all of 2023, surpassing investments in both plant-based and cultivated meat ventures.
As the alternative protein market continues to grow, products like Koji Chunks could play a crucial role in driving consumer adoption and establishing fungi-based proteins as a mainstream choice.
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