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

German sausage producer Zur Mühlen Gruppe (ZMG) has made its first investment in the alternative protein sector by funding Berlin-based fermentation startup Nosh.bio. Nosh.bio utilizes fermentation technology and koji mushrooms to develop nutrient-rich proteins that can be used in a variety of products, including meat and fish alternatives, sauces, confectionery, and pet food. ZMG plans to use koji mushrooms to create a new range of meat-free products, starting with "koji strips" that can be fried or used in salads.

Nosh.bio is scaling up production at a new plant near Dresden, Germany, with the goal of producing thousands of tons of mycoprotein annually. The startup aims to reach price parity with poultry in 2025 with their umami-tasting mycoprotein that requires no additives or binders. Co-founder and CEO Tim Fronzek highlights the importance of strong partnerships in successfully bringing alternative proteins to market, pointing to ZMG's sales strength and experience as a food manufacturer as key factors in Nosh's success.