Fermenting the Future of our Food System with Nosh.bio
By Partner Dr. Christian Nagel & Maresa von Buttlar, Earlybird Digital West
Plant-based products were initially lauded as the key to a more sustainable food system, with promises of reducing greenhouse gas emissions, land use, and water consumption.
However, in recent days, these products have received some rough press (e.g., see Bloomberg or Forbes), as they often fail to meet consumers’ expectations in terms of taste, price, functionality, and nutritional qualities — compared to their animal-based counterparts. These factors have been a major barrier to their adoption. So while plant-based products continue to hold promise for a more sustainable food system, their success will depend on improving these key factors and addressing consumer concerns.
And this where Nosh.bio comes into play:
Nosh.bio develops a new class of fermentation-based ingredients that provide functionality, eliminate the need for chemical additives, and improve the nutritional value of plant-based products.
In fact, Nosh.bio uses biomass fermentation and a proprietary downstream process to create a versatile ingredient platform. Their platform leverages a highly diverse biomass that offers a range of culinary possibilities: While some applications may call for a somewhat ‘tasteless’ version of the biomass, such as ice cream or pancakes, others may benefit from its rich umami flavor, particularly in meat-based applications like chicken or pork.
This diversity means that Nosh.bio’s platform can create versatile ingredients for a wide range of food products, or even as a standalone product.
Since the biomass can possess gelling, binding, texturizing, emulsifying and foaming functionalities, it eliminates the need for chemical additives such as methylcellulose; it also combines various capabilities for which one currently need separate ingredients. Additionally, it provides a superior nutritional profile to products — due to its high protein content. Their platform thus provides clear benefits for all involved parties: consumers, food manufacturers and the environment.
Our hypothesis is that the winning player in the space will have to move fast to drive down costs and provide great products at competitive prices.
We believe that Nosh.bio can do exactly that. With a B2B approach, the company can leverage the distribution channels and established brands of existing players, reducing the need for significant investment in building its own brand. Furthermore, Nosh.bio utilizes a fungal strain that minimizes regulatory hurdles, enabling rapid entry into the market. This strain also offers several different scaling options, which helps the company overcome traditional barriers in the space.
Last but definitely not least, the company’s team comprises seasoned professionals with deep scientific knowledge and a track record of strong execution, making them well-equipped to successfully implement their innovative approach.
Fermenting the future
At Earlybird, we are excited to announce that we are leading Nosh.bio’s 3.2 mn EUR seed round alongside Clear Current Capital, Grey Silo Ventures and Good Seed Ventures. Tim, Felipe, and the full Nosh team, welcome to the #EBVCgang. We cannot wait to support you on your journey to revolutionize our food system!
Are you building something exciting in the FoodTech or AgTech space? Then make sure to reach out to maresa@earlybird.com!
