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Japanese Fungus Enhances Protein Processing: ProFood World

Author: Packaging World, ProFood World, Healthcare Packaging, Mundo EXPO Pack January 14, 2026 Duration: 11:37

Podcast episode

Through the Line: Packaging and Processing

Business Careers News

How can a fungus help food processors improve their operations? Nosh.bio—a Berlin-based food technology company who focuses on producing cost-effective, nutritious, and sustainable products—is specializing in alternative protein is using koji. The Japanese fungus will help achieve a reduced carbon footprint, save energy, and improve product quality. This is an AI generated episode. Read the full featured article on ProFood World.

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