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 ...

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.

Cooking was one of a number of things, along with playing music and writing, Schuder enjoyed while growing up in Ephraim, a village in Door County, Wisconsin.

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 ...

Linktree said that Koji’s link-in-bio product will shut down on January 31, 2024. The company is offering Koji users three months of Linktree’s Pro plan as a trial.

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.

Shio koji tuna poke. Total time: 15 minutes. Servings: 4. Note: From Myoho Asari of Kojiya in Saiki, Japan. Make shio koji several days ahead of this recipe.

PRESTO Researcher. Koji Noshita. Faculty of Science, Kyushu University Assistant Professor website. Outline. The purpose of this study is to develop a new phenotyping system for dynamical change of ...