Alt-protein maker Nosh and Zur Mühlen debut single-ingredient meat substitute

02-Sep-2024 - Last updated on 02-Sep-2024 at 08:40 GMT

Nosh launches Koji Chunks with backing from Zur Mühlen. Source: Nosh

Fermented fungi-based alternative-protein startup Nosh has secured a “groundbreaking” commercial partnership with leading European sausage producer Zur Mühlen to launch a new single-ingredient meat substitute range.

The businesses will launch Koji Chunks, what it calls a new category of clean-label products, utilising Zur Mühlen Group’s multi-billion-euro business and network to sell distribute them Europe-wide, starting with Germany.

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Koji Chunks have been developed using Nosh’s non-GMO, non-novel fermented fungi and will be available in five flavours. The product will be marketed as the world's first single-ingredient meat substitute.

Single-ingredient meat substitute

“Featuring only one ingredient and a marinade, this simple formulation directly responds to growing consumer demand for transparency and cleaner, shorter ingredients lists on food labels,” said Nosh CEO and co-founder Tim Fronzek.

Zur Mühlen previously backed Nosh following the business’s incorporation in 2022, which led to investments from ApolloCapital and Check24 Impact. The launch of Koji Chunks is an evolution of the commercial partnership with Zur Mühlen.

Nosh mid image — The clean-label meat-alternative Koji Chunks will come in five flavours. Source: Nosh

“The investment fits perfectly into our alternative protein strategy,” said Zur Mühlen Group CEO Axel Knau. “With a very short ingredient list, it offers both taste and nutritional value at an affordable price.”

Other businesses with a financial interest in Nosh include Earlybird, Clear Current Capital, Good Seed Ventures and Grey Silo Ventures.

Nosh’s commercial backers

“By securing fresh funds and a commercial collaboration with a major partner in the meat industry, Nosh is readily equipped to deliver on accelerating mass market adoption of meat analogues,” said Fronzek.

Nosh’s fermentation process can also be used to make ingredients for other applications, including seafood, confectionery, sauces and health and wellness products as well as meat analogues.

“As a small start-up we will not be able to change the world alone, we need strong and successful partners who are sharing our mission, helping us make sustainable food delicious and affordable,” continued Fronzek.