Japanese Fungus Enhances Protein Processing: ProFood World

Japanese Fungus Enhances Protein Processing: ProFood World

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

Through the Line: Packaging and Processing is a podcast from Packaging World, ProFood World, Healthcare Packaging, Mundo EXPO Pack that explores innovations and information across the packaging and processing landscape. Each episode connects topics impacting consumer packaged goods and healthcare packaging with the latest technologies in food processing operations. Listen episodes for insights on current trends, practical strategies, and the developments shaping packaging and processing today. Whether you work in packaging, processing, or related careers, you can expect timely discussion of what is changing now and what it means for how products are packaged, produced, and brought to market.
Author: Language: en-us Episodes: 100

Through the Line: Packaging and Processing
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