Israeli startup Kinoko-Tech is poised to revolutionize the food landscape in the Asia-Pacific region through a strategic partnership with Metaphor Foods, the innovation arm of food ingredients and processing giant Hela. This collaboration aims to produce minimally processed, fungi-fermented foods, starting with commercial production in Australia next year, followed by expansions into Malaysia, Singapore, Indonesia, and New Zealand. The agreement includes a strategic investment from Metaphor/Hela, which operates ten manufacturing plants and serves 70 countries, signaling a robust commitment to this innovative food production model.
Kinoko-Tech has developed a patented low-cost solid-state fermentation process that sets it apart from other companies in the sector. While many competitors, such as Quorn and Meati Foods, rely on expensive steel bioreactors for biomass fermentation to create meat analogs, Kinoko-Tech’s approach involves adding proprietary fungi strains to legumes and grains in stacked trays. This method not only reduces costs but also enhances the nutritional profile of the food products. Co-founder and CEO Dr. Jasmin Ravid explains, “We are taking legumes and grains such as black lentils or chickpeas and adding our fungi strain on top, and they undergo a transformation over about four to five days.”
The fermentation process elevates the protein content of the base ingredients while transforming them into complete protein foods. This is achieved as the fungus consumes most of the carbohydrates, disintegrating anti-nutrients and increasing the bioavailability of the protein. The result is a high-fiber, nutritious product that eliminates the need for binders or added sugars, making it a cleaner label option for health-conscious consumers.
Kinoko-Tech’s technology, licensed from Yissum, the tech transfer company of the Hebrew University of Jerusalem, allows for flexibility in product shape and form, depending on the trays or molds used. Dr. Ravid emphasizes that their fermentation process is traditional, focusing on creating whole foods rather than just protein isolates. This holistic approach is designed to leverage locally sourced ingredients, which adds a layer of sustainability to their food production model.
While the process may remind some of tempeh, which is produced by fermenting soybeans with specific fungi strains, Kinoko-Tech’s platform supports fermentation with multiple fungi strains, resulting in distinct flavors and textures. The extended fermentation time significantly enhances nutritional value, making their products stand out in a crowded market.
Under the partnership with Hela, Kinoko-Tech will supply the mycelium starter kits necessary for fermentation, while Hela will leverage its expertise to source local ingredients and scale up production in Australia. The collaboration has already garnered interest from Hela’s clients, with potential applications ranging from main dishes to snacks. Dr. Ravid notes that the manufacturing process involves minimal capital expenditure modifications to existing facilities, allowing for a smoother transition to production.
Kinoko-Tech is also exploring additional strategic partnerships in other regions, including Europe and the U.S., to replicate their successful model. The company’s intellectual property includes patents for both the mycelium starter kit and the solid-state fermentation process, ensuring that their innovations remain exclusive to their business model.
As the demand for sustainable and nutritious food options continues to rise, Kinoko-Tech’s partnership with Hela positions it at the forefront of the fungi fermentation movement. By prioritizing whole food production and leveraging local ingredients, this collaboration not only aims to satisfy consumer preferences but also contributes to a more sustainable food system in the Asia-Pacific region. The anticipated commercial launch in Australia and subsequent expansion into other markets could mark a significant shift in how plant-based foods are produced and consumed, paving the way for a new era of minimally processed, nutrient-rich offerings.