from saved bread you can create revolutionary products
The use of koji mushrooms for food has been known for hundreds of years, and is used to make sake or miso sauces, among other things. It turns out that the raw material of salvaged bread, combined with koji, produces excellent results!
Koji powder is more than 95% created from salvaged bread and, as an upcycled food product, ranks high in the pyramid that defines the hierarchy for dealing with food waste.
source of alternative proteins
The modern world is frantically searching for meat substitutes. Saved bread combined with koji can be a valuable protein alternative and an upcycled counterpart to the popular umami-flavored products present in 99% imported from Asia.
rescue is easy
Our research shows that we can get as much as 600 kg of koji powder from 1 ton of salvaged bread.