BioMush’s Post

It’s all about taste! A collaboration between BioMush and Japan Airlines to create an in-flight menu with Nordic-made umami for flights between Finland and Japan. Finnish FoodTech company BioMush collaborates with Japan Airlines to create an innovative and sustainable culinary solution for Japan Airlines meals in the form of Soyless Umami Sauce. The umami-based sauce, made of all-natural ingredients from food industry side-streams, is now part of Japan Airlines' new in-flight vegetarian menu in Business Class starting 1.3.2024 and continuing until the end of August. Let us know if you spot BioMush on your flight! 💚 ✈️ Link to press release: https://lnkd.in/eA_RHxMQ #BioMush #FoodTech #JapanAirlines

What an incredible event yesterday at the Parliament House! 💚 Eduskunnan vegepäivät wasn't just about food but about showcasing inspiring change on multiple fronts and generating exciting conversation. By exploring the vast potentials of plant-based food, including its economic, health, and environmental benefits, the event aimed to ignite a spark of curiosity and innovation among Members of Parliament. The event, hosted at Eduskunta | Riksdagen | Parliament of Finland and supported by WWF Suomi and European Union, symbolized a collaborative effort towards a greener, healthier future for all. At BioMush, we are passionate about showcasing the delicious possibilities of plant-based cuisine, and today, we brought our A-game with samples that tantalized everybody's taste buds! #LisääVegeä #FoodTech #BioMush BioMush Fazer Just food project Marttaliitto Ry MeEat Food Tech Oy Mö Foods Pro Vege ry Raisio Valio Karviaisten Tila / Voima-Papu Finland Oy VTT Xamk - South-Eastern Finland University of Applied Sciences Photo credits: Pinja Silvonen / WWF

Wednesday, April 17th, is a big day! BioMush will participate in Eduskunnan vegepäivä (Finnish Parliament's Veggie Day), a significant event promoting plant-based foods. We are thrilled to participate and showcase our activities with mouth-watering samples! 🍵 The market for plant-based food is growing globally, and Finland has excellent expertise in plant protein and dairy products. What should Finland be investing in now to continue as a forerunner in the ongoing #foodrevolution? The event aims to inspire Members of Parliament to explore the diverse possibilities of plant-based food, including its economic potential (exports, employment), public health, and environmental benefits. Eduskunnan vegepäivät is organized at Eduskunta | Riksdagen | Parliament of Finland with the support of WWF Suomi and European Union Hope to see you there! 💚 #LisääVegeä #FoodTech #BioMush

BioMush was featured in an article by JETRO - Japan External Trade Organization shedding light on our collaboration with Japan Airlines. ✈️ The article delves into the story behind our partnership and the reasons driving it. Additionally, the article offers a sneak peek into our future plans! BioMush is not only revolutionizing umami but also reshaping the future of #FoodTech solutions. We have published an overview of the article on our blog! 👉 Click the link: https://lnkd.in/dJsKGREn For Japanese speakers, you can access the original article here: https://lnkd.in/d_VB-eqm Thank you JETRO for featuring this interesting collaboration between BioMush and Japan Airlines 🌍🤝🏻 #FermentationTechnology #JapanAirlines #BioMush #umami Nakabai-Väänänen Asami Yutaka Fukuda JETRO Startup

BioMush was mentioned by Good News from Finland 💙 #biomush #foodtech #startup

Thank you EIT Food Accelerator Network for featuring our latest news about Soyless Umami Sauce on Japan Airlines flights between Helsinki and Tokyo! ✈ #BioMush #FoodTech #JapanAirlines

As we recently shared, Soyless Umami Sauce is served on the vegetarian menu in business class on the Japan Airlines flights between Helsinki and Tokyo, and since the end of March, it's available five times a week. ✈ BioMush is thrilled about the positive feedback! Here are some of the feedback we have received from the customers and cabin crew: 👉 “Unlike the usual way of putting soy sauce on grated radish (a common ingredient in Japanese cuisine), the Soyless Umami Sauce offers a different, perhaps more nuanced flavor profile that brings out the flavor of the food, and it complements the dish well. I tried it with the other dishes and it was delicious too.” 👉 “Soyless Umami Sauce feels more like ponzu sauce than traditional salad dressing. It’s very tasty! It deserves high praise because it uses vegetable scraps and brewing residue.” 👉 “The scent of yuzu and the taste of ponzu sauce were very delicious. As a salad dressing, this also works well.” If you are traveling between Helsinki and Tokyo, let us know what you think of the Soyless Umami Sauce! #BioMush #JapanAirlines #umami #foodtech #feedback

More on the exciting news that we recently shared! 💥 Last week BioMush was invited by Japan Airlines to taste the new inflight menu. Our Soyless Umami Sauce is the key ingredient in a delicious yuzu dressing served in the vegetarian menu on a business class. The taste experience was simply phenomenal! Soyless Umami Sauce elevated (or shall we say "dressed up") the dish, creating a fantastic fusion of yuzu and umami that left a refreshing aftertaste. While enjoying the delicious meal, we discussed both companies' ESG-conscious activities for creating a sustainable cycle and of course umami. As our first step to build a new partnership, this was awesome. 🌐 🍲 A heartfelt thanks to Japan Airlines for their warm hospitality. Thank you also Finnair Kitchen Oy and Enter Espoo for participating. Here's to a delicious cooperation ahead! #BioMush #JapanAirlines #umami #foodtech #enterespoo #espooinnovation

If you are familiar with #MicrobialFermentation, you might have heard that it is a process in which a microbe converts larger and more complex organic compounds 👉 such as carbohydrates or proteins, into simpler compounds like sugars, amino acids, alcohols, organic acids, and countless aroma compounds. You might also have heard of #SolidStateFermentation which is a specific type of microbial fermentation ♻ What is this term about, and how is it related to the BioMush technology? Solid-state fermentation (SSF) is the basic concept and term related to fermentation processes. It enables the use of a diverse range of solid substrates such as grains, agricultural residues, or sawdust, which are otherwise challenging to utilize in other fermentation processes. SSF is a cost-effective and eco-friendly process that offers side-stream circularity and for example alternative technology for effective enzyme production. BioMush’s technology is based on SSF but uses fungi as its base. 🍄 Let’s get back to that later! #FungalFermentation #FoodTech

Thank you FoodTech Weekly for featuring BioMush and our exciting collaboration launch with Japan Airlines! ✈ #BioMush #FoodTech #JapanAirlines