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Berlin-based start-up Nosh.bio has unveiled its first koji-based hybrid mince in a public foodservice trial with Speisemanufaktur Adlershof, aiming to demonstrate its potential for large-scale commercial use.

The fungi-derived mince, made from fermented non-GMO koji mycelium, is being served in burgers, meatballs and lasagna at the Berlin venue this week. The trial will collect direct consumer and media feedback ahead of wider rollout, with a press-only tasting set for 17 September.

Nosh.bio says the mince retains the flavour and mouthfeel of beef while being cheaper to produce, 30% lower in cholesterol, higher in dietary fibre and protein, and delivering improved juiciness. An independent life cycle analysis found it uses 99% less land and water than beef protein and generates 90% fewer CO2 emissions.

Hybrid formats, combining animal and alternative proteins, are gaining traction as European retailers target a 50:50 plant-animal protein ratio by 2030. Nosh.bio’s ingredient is designed for flexible use across meat, seafood, dairy, bakery and confectionery products.

The company produces the protein by fermenting agricultural side-streams in existing facilities, including a converted brewery in Dresden, to enable rapid scaling at competitive costs.

Nosh.bio’s CEO and co-founder, Tim Fronzek, commented: “We are pleased to collaborate with Speisemanufaktur Adlershof on the first public launch of our Hybrid Mince. This event gives us the opportunity to demonstrate how our ingredient performs in staple dishes and to gather valuable feedback from press and end consumers."

"Insights from this showcase complement our broader work with food manufacturers and industry partners as we scale sustainable protein solutions – giving meat eaters the taste and texture they expect, while helping reduce reliance on animal protein.”