Nosh.bio’s Post

🚀🌟 We’re featured in Forbes!🎉 We’re proud to share that Forbes has spotlighted 𝐍𝐨𝐬𝐡.𝐛𝐢𝐨 for transforming the future of meat alternatives with our 𝐊𝐨𝐣𝐢 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 and how “𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬, 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐮𝐬, 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞: 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐊𝐨𝐣𝐢 𝐍𝐚𝐭𝐮𝐫𝐚𝐥𝐥𝐲 𝐎𝐯𝐞𝐫𝐜𝐨𝐦𝐞𝐬 𝐓𝐡𝐞 𝐃𝐨𝐰𝐧𝐬𝐢𝐝𝐞𝐬 𝐎𝐟 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐏𝐫𝐨𝐭𝐞𝐢𝐧.”                                                                      📰Forbes dives into how koji fermentation can unlock benefits that many meat alternatives struggle with, particularly enhancing flavor, texture, and nutrition while achieving sustainability. For us, this recognition is a validation of our mission: 🌱To make 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞, 𝐧𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐮𝐬, 𝐬𝐜𝐚𝐥𝐚𝐛𝐥𝐞 and delicious protein solutions accessible to the food industry.  📈It reinforces that the path we’re on; leveraging 𝐧𝐨𝐧‑𝐆𝐌𝐎 𝐟𝐮𝐧𝐠𝐢 and fermentation at scale is gaining traction in the alternative protein market. A huge thank you to Akiko Katayama telling our story, and to Team Nosh, who help turn this vision into reality. 🔗 The full Forbes article link in the first comment #𝐍𝐨𝐬𝐡𝐁𝐢𝐨#𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐏𝐫𝐨𝐭𝐞𝐢𝐧#𝐊𝐨𝐣𝐢𝐏𝐫𝐨𝐭𝐞𝐢𝐧#𝐅𝐨𝐫𝐛𝐞𝐬#𝐅𝐮𝐧𝐠𝐢𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧#𝐅𝐮𝐭𝐮𝐫𝐞𝐎𝐟𝐅𝐨𝐨𝐝#𝐂𝐥𝐞𝐚𝐧𝐋𝐚𝐛𝐞𝐥#𝐅𝐨𝐨𝐝𝐓𝐞𝐜𝐡 #𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧