BioMush Unveils Plug-and-Play Fermentation Tech to Turn Industry Sidestreams into Umami Ingredients – vegconomist

Finnish food tech company BioMush has developed solid-state fermentation technology using fungi to transform edible side streams and food waste into umami-flavored ingredients. The innovation targets food industry operators to help them address industrial waste while creating natural, clean-label flavoring solutions for plant-based foods.
Outi Mäkinen, Tytti-Lotta Ojala, and Reetta Andolin founded BioMush in 2021 in Espoo. Under the leadership of CEO Kaisa Karhunen, the startup has raised $3.08 million to address the 14% of global food industry side streams wasted annually.
“To our knowledge, we are the first and only player able to deliver this type of technology”  
The Finnish startup unveiled its first demo-scale bioreactor at the Future Food-Tech event in London. Karhunen shared in the announcement, “Our primary clients are food manufacturers that have both usable by-products and a need for flavor products. To our knowledge, we are the first and only player able to deliver this type of technology, which can be integrated into the client’s process.”
© BioMush
Part of the customer process
BioMush’s fermentation technology employs a bioreactor that can be incorporated directly into production sites, reducing the need to transport side streams. The technology can be tailored to the client’s needs, including desired flavor profiles for the end ingredients. According to BioMush, installing its bioreactor on site requires modest capital investment and unleashes competitive production costs compared to conventional food additives.
“The clear competitive edge is that the solution becomes part of the customer’s process. The solution is brought directly to factories. It doesn’t require the customer to have their own production facility,” Karhunen added.
Another advantage is that, unlike conventional solutions that rely on additives like yeast extract or monosodium glutamate, BioMush’s technology creates clean-label ingredients for food products that cater to the growing demand for healthier foods.
© BioMush
Taste above all
Overall, BioMush’s solid-state fermentation technology emphasizes sustainability and resource efficiency. It reduces industry waste while creating taste-enhancing ingredients that have the potential to help consumers adopt plant-based diets. This year, BioMush partnered with Japan Airlines to introduce its umami ingredients into its vegetarian in-flight menu.
According to a report by FACT.MR, the global upcycled ingredients market is expected to grow at a CAGR of 6.4% from 2022 to 2032 and reach a valuation of $512 million. Many companies, including DSM, Döhler, Apparo, the upp consortium, and the startup Kern Tec, are developing solutions to upcycle food waste into new ingredients instead of discarding it. A significant percentage of the food produced worldwide ends up in landfills, releasing tons of methane.
“Consumers increasingly value taste above all, but there’s a growing demand for natural solutions. This is what we focus on — BioMush technology specializes in crafting unique taste products. Umami, a Japanese loanword, translates to ‘good flavor’ and refers to a delicious taste that spreads across the entire tongue, providing a mouthwatering sensation,” Karhunen explained.

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