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Fermentation at scale: The path to affordability, nutrition and climate resilience
Felipe Lino, co-founder and CTO of Nosh.Bio, highlights how fermentation-based proteins can deliver high-quality, affordable and resilient alternatives.
Nosh.bio debuts koji-based hybrid mince in Berlin foodservice partnership
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.
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