Kinoko-Tech
Fungi Fermentation-Based Foods
Company Overview
Snapshot
Founded in July 2019 by Jasmin Ravid, Hadar Shohat, and Daria Feldman, Kinoko-Tech operates with 1–10 employees. The company has raised $3.4M across 4 funding rounds from 2 investors. In January 2024, Kinoko-Tech secured a grant from the Israel Innovation Authority.
Business overview
Kinoko-Tech specializes in developing fungi fermentation-based foods within the Agriculture & Food Technologies sector. The company utilizes a biological, natural fermentation approach to cultivate fungi on legumes and grains, producing high-nutritional-value products with rich taste and a desirable 3D structure and texture. Its technology serves the food industry by offering sustainable, minimally processed, meat-free options, operating within the Food Tech and Novel Food & Ingredients categories.
Strategic signal
In October 2024, Kinoko-Tech partnered with Hela to expand its minimally processed, fungi-powered food products across the APAC region. This collaboration signals a strategic move towards international market penetration and validates the commercial viability and scalability of Kinoko-Tech's fermentation technology in the alternative protein market.
Log in to access full profile ›Company Intelligence Q&A
- What is Kinoko-Tech's core technology?
- Kinoko-Tech has developed a biological, natural fermentation approach to grow fungi on legumes and grains, enabling the creation of food products with high nutritional value, rich taste, and a desirable 3D structure and texture.
- When did Kinoko-Tech receive its most recent grant?
- In January 2024, Kinoko-Tech secured a grant from the Israel Innovation Authority.
- What was a significant partnership for Kinoko-Tech in 2024?
- In October 2024, Kinoko-Tech teamed up with Hela to expand its minimally processed, fungi-powered foods across the APAC region.
- What are the environmental benefits of Kinoko-Tech's fermentation platform?
- Kinoko-Tech's fermentation platform uses 99% less water and land and emits 99% less CO2 compared to growing animals, allowing for food production with fewer geographical and environmental limitations.