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EnzymMeat explores koji biotechnology for the proteins of tomorrow Koji — the traditional mold Aspergillus oryzae used for centuries in miso, soy sauce, and sake — is emerging as a compelling platform for next-generation food. Through fermentation and enzymes, it can transform starches and plant proteins into ingredients with umami depth, appealing texture, and meaningful nutritional value. At EnzymMeat, we see koji not only as a culinary tradition, but as a biotechnology platform. Its enzymes can break down proteins and starches, creating savory notes and textures that bring plant-based foods closer to the experience of meat — with simpler processes and less reliance on highly processed ingredients. Recent research shows that koji strains can be optimized to produce more heme and ergothioneine, opening the door to meat alternatives with improved color, flavor, and nutritional profiles. Our question: can an ancient fermentation tradition become the foundation for a better generation of alternative proteins — tastier, more accessible, and more sustainable? #EnzymMeat #Koji #Biotechnology #FoodTech #AlternativeProtein #Fermentation #Sustainability #FoodInnovation

Ms. Hodl wrote that after her 60th birthday she would begin a new chapter and now wants to write books. In 1990/91, she worked as a young biotechnologist in a laboratory in Heidelberg on the fermentation and purification of recombinant hirudin, which was produced with Saccharomyces cerevisiae. 36 years later, she is researching the history of those technologies in a scientific library in Heidelberg, which she once worked on herself. She wants to write about molecular biology, the history of biotechnology, research, patents, companies, and the people behind them. In doing so, she brings scientific curiosity, a critical perspective, and her own laboratory experience to the table, she explained. #Biotechnologie #Wissenschaft #Lebensgeschichte (translated)

In het lab van de Biotechnology Fermentation Factory in Ede wordt gewerkt aan precisiefermentatie, een innovatieve techniek die het mogelijk maakt om duurzame alternatieven voor zuivel- en ei-producten te creëren zonder dieren, met gepersonaliseerde eiwitten en aanzienlijke milieuvoordelen, terwijl start-ups zoals Those Vegan Cowboys en Vivici zich inzetten om deze technologie op grotere schaal te ontwikkelen. #Precisiefermentatie #DuurzaamVoedsel #Biotechnologie