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, ...

Amino pastes, made with koji. Credit: Andrew Wang. When chef Jeremy Umansky grows a batch of A spergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its ...

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 ...

Year-over-year sales for plant-based meat declined 5.8% from $1.24 billion in 2023 to $1.17 billion in 2024, per SPINS and MULO data from year ending Dec. 29.

By “fun,” he means dusting the burdock with koji spores and letting it ripen in a warm, moist curing chamber for 36 hours. (Mr. Umansky is a self-described mold geek.

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 ...