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- Koji Cocoa. Highly effective cocoa replacement.
- Koji Flour. Baking flavour, colour, and nutrition reinforcement.
- All ingredients offer water absorbency, high fibre and protein.
About
Fermtech make use of koji fermentation to upcycle industry side streams into valuable ingredients offering cost effectiveness and significant carbon footprint reduction.
Key Benefits
Koji Cocoa:
- >50% substitution for cocoa powder (in baked goods and confectionary) and cocoa mass (in chocolate)
- Same flavour with no significant recipe or process change
- 98% lower carbon footprint
- Significant cost saving vs cocoa
Koji Flour
- Creates a wholemeal flavour and colour at low application rates
- substitutes for flavours such as sourdough
- Allows for the flavour of wholemeal with the texture of a white bloomer
Applications
Koji Cocoa:
- Cookies
- Muffins
- Cakes & brownies
- chocolate and coatinsgs
Koji Flour
- bread
- baked goods such as bagels, dumplings and dough balls,