Nosh.bio: Enhancing meat substitute texture with long protein fibers from koji fungi
04 Sep 2024 | Nosh.bio
Nosh.bio’s CTO and co-founder Felipe Lino talks to us about the current advancements in texture innovation for meat substitutes and consumer demand for natural processes as concerns over ultra-processed foods rise. He shines a light on the company’s fermentation process that harvests koji fungi (Aspergillus oryzae) to replicate animal meat-like fibers and chunks, without extrusion.
