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Mocco's Jeasy brand received the accolade of Best News/Start-up Business 2025 and was recognised as a finalist for Technology Innovation at the esteemed World Beverage Innovation Awards.
In this piece, Steinar Knutsen, a product developer at MOCCO, shares further insights.
Can you tell us a little about your winning entry — what makes it unique or innovative?
Mocco has developed FermTech, a new fermentation platform that makes it possible to produce professional fermented beverages at home, both non-alcoholic and alcoholic, with industrial precision on a small scale. The method is patented and protected by a global PCT.
What makes our method unique is that we have achieved what the industry so far has not been able to do, despite extensive research: combining long shelf life (12-15 months at room temperature) with fresh and active bacteria.
The method can be used to create several categories of products:
Jeasy – alcoholic beverages such as cocktails, beer, cider and wine
KePro – health products such as kombucha, water kefir and algae drinks
VitalFerm – functional sports drinks with fresh lactic acid bacteria
This opens the door to an entirely new generation of naturally fermented products with high-quality, stability and sustainability, without the need for a cold chain.
How has winning a FoodBev Award impacted your brand, team, or project since the announcement?
Winning the World Beverage Innovation Award 2025 as Start-up of the Year has given us valuable recognition within the industry and increased awareness of our technology. It has also strengthened our credibility with partners and investors internationally, and provided our team with strong motivation to continue pushing the boundaries of what fermentation can be.
What does it feel like to have your work recognised on this global stage?
It’s a great inspiration for our entire team. We see the award as proof that our vision for sustainable and natural fermentation aligns with a global trend where consumers seek genuine, living products with proven health benefits.
Looking ahead, what’s next for you and how do you see your innovation evolving in the future?
We are now focusing on commercialising the FermTech platform through strategic partners in Europe and globally. At the same time, we are further developing our three product categories, Jeasy, KePro, and VitalFerm to demonstrate the full potential and versatility of the technology.
In addition, we are exploring the possibility of applying our method to certain animal health products, particularly based on water kefir, where natural bacterial cultures can help improve digestion and immune health in animals.
Our goal is to make natural fermentation accessible to everyone, humans as well as animals, while contributing to a more sustainable and health-oriented beverage culture.
World Beverage Innovation Awards 2026, in association with BrauBeviale
The World Beverage Innovation Awards have returned for their 23rd year, showcasing groundbreaking developments across the sector. From pioneering production technology to revolutionary sustainable packaging, the awards spotlight the companies and individuals who are redefining the way we drink.
Submissions close: 25 September – Don't miss your chance for global recognition and industry exposure!
Save the date! The World Beverage Innovation Awards 2026 ceremony will be held at BrauBeviale, presented by FoodBev Media, Tuesday 10 November 2026, 5pm (CET). BrauBeviale 2026 will bring together experts from the beverage and liquid food industry in Nuremberg, Germany from 10 to 12 November 2026.
Sponsored by Chinova Bioworks: a Canadian food-tech company founded in 2016 to revolutionise the food and beverage industries by introducing natural and sustainable ingredients derived from white button mushrooms. Chinova's clean-label technology reduces reliance on artificial ingredients and aids in lowering food waste.
For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.