Berlin-based fungi protein startup Nosh.bio is launching a hybrid beef mince and koji protein product in collaboration with the food service sector. The product will be available through a partnership with Berlin restaurant Speisemanufaktur Adlershof, where it will be incorporated into dishes such as burgers, meatballs, and lasagna for a week-long public tasting event.

Nosh.bio’s clean-label protein is produced by fermenting the mycelium of non-GMO koji fungi, grown using natural inputs. The hybrid mince offers the taste and texture of beef at a cheaper price and with a lower environmental impact. The collaboration with Speisemanufaktur Adlershof aims to showcase the product’s versatility and gather feedback on its performance, demonstrating its potential for adoption by industry partners and helping to reduce reliance on animal protein.