Nosh, a Berlin-based startup, has recently raised €3.2 million in seed funding for their innovative product - a fungi-based meat replacement that is sustainable, healthy, and mimics the taste and texture of animal meat. The company uses mycelium, the fiber and vitamin-rich protein that fungi use to collect nutrients, as their primary ingredient.

The plant-based meat industry has been facing challenges in replicating the taste and texture of animal meat, but Nosh’s fungi-based meat replacement has solved many of these issues. The mycelium has a natural umami flavor, which is associated with broths and cooked meats. Additionally, it contains fibers that are similar in texture to animal tissues.

The process of creating the fungi biomass is simple - Nosh uses a well-established and common fungi biomass source and clones it by adding a small piece from previous clones to a liquid substrate and fermenting it. After just a few days, they have a container full of fungi biomass that can mimic the taste and texture of chicken, fish, beef, or any variation in between, depending on how much liquid they remove from the final product.

The fungi-based meat replacement has the potential to replace food additives such as methylcellulose, gums, and starches while remaining a non-genetically modified organism. The product’s versatility makes it a fit for more traditional categories and products.

Nosh’s fermentation-based functional ingredient platform can play a significant role in fighting climate change by finding sustainable alternatives to the current food system. Earlybird partner Dr. Christian Nagel believes the potential goes beyond plant-based products, and the versatility of the ingredients makes them suitable even for traditional categories and products.

Nosh’s fungi-based meat replacement has the potential to provide a sustainable alternative to animal meat while mimicking its taste and texture, potentially replacing food additives and contributing to fighting climate change.

Nosh has laboratories in two locations: Adlershof and the Technical University of Berlin. These facilities are where the company conducts its research and development projects to further improve their products and explore new applications for their technology.

By having these dedicated spaces, Nosh is able to work on perfecting their fungi biomass and scaling up production to bring their products to a wider audience. With the €3.2 million raised in their recent seed funding round, the company plans to intensify their R&D efforts and push towards mass production.

The incorporation of these labs underscores the importance of research and innovation in the development of sustainable food solutions. As the world’s population continues to grow and climate change threatens food security, it’s essential that companies like Nosh continue to push the boundaries of what’s possible in alternative protein sources.