Nosh.bio, a B2B biomass fermentation startup recently showcased on the Investment Climate Podcast, announces it has achieved a production milestone at its newly established plant near Dresden, Germany.
The biotech explains that it has conducted extensive production trials, indicating that is on track to produce “thousands of tons” of its mycoprotein ingredient annually. The inaugural production run is expected to occur within the next four to five months.
The company’s mycoprotein delivers a muscle-like structure, allowing manufacturers to produce single-ingredient meat and seafood alternatives without extrusion or additives. Furthermore, it provides an umami taste with zero aftertaste and a neutral color, providing manufacturers with a versatile ingredient with additional binding functionalities.
Retrofitting to scale
Nosh.bio’s site was a closed brewery transformed into an alternative protein facility. By retrofitting existing infrastructure, Nosh.bio has scaled its production more quickly. According to the company, this strategic decision has allowed it to become “one of the largest mycelium producers in the world.”
Currently, the team is testing and adjusting the technology to improve the efficiency of the process and achieve even higher process yields ahead of the scheduled operations.
Nosh.bio CEO and co-founder Tim Fronzek, said: “We take great pride in our team’s dedication that has enabled us to reach this point. However, we recognise that there’s always room for improvement and as we begin batch production in coming months.”
Prioritising sustainability
The German biotech company also announced the results of a Life Cycle Analysis (LCA) conducted by ClimatePoint, which validates that its mycoprotein provides meat alternatives with significant carbon emissions and reductions in resource usage.
The results show a significant reduction in CO2 emissions (90.7%), water usage (98.7%), and land usage (99.4%) compared to conventional beef production. Nosh.bio says it plans to further reduce emissions by transitioning to renewable energy sources and improving energy efficiency. For example, future pivoting of Nosh.bio’s facility for green energy will further reduce CO2 production by 80%.
While the LCA focused on the company’s mycoprotein as an alternative to meat, Nosh.bio’s fermentation process can produce ingredients for sustainable seafood, confectionery, sauces, and wellness products.
The company states it remains committed to sustainability and continuous improvement in its production processes to resonate with eco-conscious consumers looking for ethical and responsible food choices.
Nosh.bio co-founder and CTO, Felipe Lino, said: “The results of this study demonstrate that we can successfully produce food for people that minimises pollution and conserves vital resources. As our global population expands and environmental concerns escalate, prioritising sustainability in food production is paramount.”
