Nosh.Bio has revealed it is on track to produce thousands of tons of mycelium protein per year at its new plant in Dresden, Germany.

The food-tech start-up, headquartered in Berlin, creates proteins for the alt-meat industry and other food and beverage categories using fermentation technology.

Its new Dresden plant previously operated as a brewery and has been repurposed specifically to overcome the scalability challenges faced by alternative protein companies.

According to Nosh.Bio, a series of production tests recently conducted at the site have indicated that it will be capable of producing the projected thousands of tons of mycelium protein per year with the first production run expected in 4-5 months.

The company has identified suitable designs for fermentation and downstream equipment that can be used to create muscle-like structure in its biomass without the need for extrusion or additives. It is currently in the process of validating and optimising its technology to achieve higher process yields.

Nosh has also recently announced the results of a Life Cycle Analysis (LCA) conducted by ClimatePoint, which confirmed that its mycelium protein achieves a 90.7% reduction in CO2 and 98.7% reduction in water usage per kg, compared with a kg of conventional beef.

To further reduce its emissions produced, Nosh.Bio is aiming to transition to renewable energy sources and improve energy efficiency in manufacturing and logistics. These measures are expected to reduce existing CO2 emissions by a further 80%.

Felipe Lino, Nosh.Bio’s co-founder and CTO, commented: “The results of this study demonstrate that we can successfully produce food for people that minimises pollution and conserves vital resources. As our global population expands and environmental concerns escalate, prioritising sustainability in food production is paramount.”

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