With koji, we are able to create any plant-based meat or seafood product you can think of." Because the base of the faux meat products comes from the cultured fungus, ...

Currently, Formo is able to produce 100 tons of the non-dairy-based fermented Koji protein and plant protein-based cheese per month. The new funding will enable it to scale production up to 1,000 ...

The Koji protein gives Formo’s cheeses a “creaminess” that is hard to emulate using plant proteins, which are structured differently and can often feel “grainy” in the mouth, said ...

What is koji, you ask? Well, it’s a safe-to-eat-fungus, also known as Aspergillus oryzae, that’s traditionally used in Japanese cuisine to make everything from sake to miso to soy sauce. It ...

Many are questioning whether the plant-based bubble has burst entirely. Last week, shares of Beyond Meat fell 18% to new lows after the company said it would sell up to $200 million worth of news ...