Norwegian Mycelium (NoMy)

What an incredible honor! 💚 NoMy has been named the winner of the Oslo Innovation Award 2025 at Oslo Innovation Week, a recognition of our mission to build a more sustainable and resilient food system through fermentation. A huge thank you to Oslo Business Region, the City of Oslo, and the jury - and congratulations to all the inspiring nominees and previous winners shaping Norway’s innovation scene. We’re proud to be a Norwegian company with a global outlook, developing our technology here in Oslo and scaling it to the world. There’s still so much to do, but moments like this remind us how far we’ve come and give us renewed energy to keep pushing forward. 🌱 #OsloInnovationWeek #OsloInnovationAward #DeepTech #Fermentation #FoodTech #Sustainability #NorwegianInnovation #CircularEconomy #NordicTech

Big news from NoMy Japan! NoMy x Kagome: Partnering to explore mycoprotein foods for the Japanese market. Together with food giant Kagome Co., Ltd., one of Japan’s most trusted food companies, we have begun exploring new product development that uses NoMy’s proprietary mycoprotein as the core ingredient. Our goal is simple: Deliciousness in Kagome’s products, for everyday life in Japan. Our co founder David Andrew Quist (a fungal scientist and chef known for Oslo’s award winning restaurant, Hrimnir ramen), has been in Japan prototyping dishes to show what is possible with NoMy’s mycoprotein (pics below!). Produced by natural fermentation, NoMy’s mycoprotein ingredient offers a meat like texture with high protein, high dietary fiber and low fat. As demand grows in Japan for healthy and sustainable domestic protein ingredients, mycoprotein is emerging as a strategic category for food innovation, and food sovereignty. Production in 2026 will be limited, so we will prioritize a small number of joint development pilot projects with other Japanese food partners who, like Kagome, want to shape the market for mycoproteins in Japan, and explore how this versatile ingredient can deliver delicious, nutritious and sustainable foods for society. Stay tuned for more delicious news! https://lnkd.in/dK8xuucE 麹に由来する、未来のプロテイン。おいしく、栄養豊富で、サステナブル。メイド・イン・ジャパン。 #mycoprotein #foodtech #fermentation #JapanFood #sustainableprotein

A proud milestone for NoMy announced at Nordic Food Day at the Nordic Pavilion - EXPO 2025 Osaka on September 2nd. We’re thrilled to share three big steps forward in Japan: - Approval for commercial distribution and sales - Launch of our pilot program in 2026 - Our first Japanese food manufacturer partnership signed (more to come!) This is a major leap in our efforts to scale sustainable proteins in the region. Nordic Food Day gathered 130 Nordic participants and 72 distinguished Japanese guests, reflecting the strong collaboration driving innovation in food. Many new friends and maybe a few new partners. A heartfelt thanks to Innovation Norway and the Nordic embassies — especially the Norwegian Embassy in Tokyo - ノルウェー大使館 — for their continued support. #OsakaExpo2025 #FutureOfFood #FoodInnovation

NoMy is proud to be nominated for the Oslo Innovation Award 2025. A huge thank you to Oslo Innovation Week for recognizing the impact of circular solutions in creating a more sustainable global food system. We’re honored to be part of a community that celebrates innovation with real action and real impact. This recognition highlights our mission to transform nutrient-rich food industry side streams into high-value mycoproteins through deep fermentation and food innovation. From our roots in Oslo to our rapid scale-up in Japan and other international markets, NoMy is built in Oslo, and scaled to the world. #OsloInnovationWeek #InnovationAward #CircularEconomy #AlternativeProtein #BuiltInOslo

Super excited to be pitching aboard the Seilskipet Statsraad Lehmkuhl today! If you on board, come say hi and learn more on how NoMys technology producing sustainable proteins that reduce pressure on marine ecosystems. 🐟🐟

Ingrid: Hey David, want to race around the Nice Port in a catamaran? David: Umm...hull YES! 🤩 Tomorrow June 10th Norwegian Mycelium (NoMy) is proud to be joining along with 60+ purpose-driven founders setting sail for climate action. We are racing to build solutions our planet needs. So investors - lets get the winds in our sails! Looking forward to this! Catch us at the #RypplesRegatta with Rypples

Ingrid: Hey David, want to race around the Nice Port in a catamaran? David: Umm...hull YES! 🤩 Tomorrow June 10th Norwegian Mycelium (NoMy) is proud to be joining along with 60+ purpose-driven founders setting sail for climate action. We are racing to build solutions our planet needs. So investors - lets get the winds in our sails! Looking forward to this! Catch us at the #RypplesRegatta with Rypples

🚀 Big investment news from NoMy and NoMy Japan! We are beyond excited to share that NoMy has secured a new round of funding, led by our valued partner Nippon Beet Sugar Manufacturing Co., Ltd. (Nitten Sugar) (日本甜菜製糖株式会社). This deepens our collaboration in Japan and marks a major step - and acceleration - to bring our mycoprotein fermentation technology into commercial reality. Since launching our partnership in April 2024, we’ve been working closely with Nitten to develop ways to upcycle resources from the beet sugar manufacturing process into high-quality, protein-rich food ingredients, creating more value from sugarbeets while providing an affordable, delicious and nutritious new source of proteins for the food value chain - that is also sustainable. And who loves sugar? Fungi do. We simply couldn’t have a better raw material (or better partners!) for our fermentation technology. Nitten Sugar’s decision to join as an investor is a strong vote of confidence — not only in our tech, but in our shared vision of a more sustainable and circular food system. The funding solidifies NoMy’s market position - through its subsidiary NoMy Japan -  as the go-to partner for new fermentation technologies in the world’s fourth largest market. Why does this matter? 🌱 Because Japan, like many places globally, faces growing challenges around food security and protein resilience - meanwhile being a massive market. We are enabling new, high quality ingredients in the value chain, strengthening Japan’s food security. 🌍 Because unlocking the value in sidestreams like beet sugar nutrients and residues that can help reduce waste, cut emissions, and support local agriculture with greater value from its raw materials — especially in Hokkaido, one of Japan’s key food-producing regions. 🧬 Because fermentation is a powerful tool for transforming how we feed the world - not just in Europe and Japan, but globally. NoMy is taking an important step in helping to build resilient protein value chains into new markets, based on sustainable, resilient, and export-ready technology. We’re incredibly grateful to our international investors who continue to support us in this round — including TD Veen, EIT Food and Farvatn — and our growing team across Norway and Japan who are making this vision real. Stay tuned for more in commercializing our mycoprotein technology, including food product development - deliciousness we have been creating behind the scenes 🍗 More soon! 👉 Read the full press release below #foodtech #agtech #fermentation #mycoprotein #japan #upcycling #sustainability #circularfoodsystem #foodsecurity #proteintransition #NoMy #innovation

🇯🇵 NoMy is in Japan! We’re proud to be part of a Nordic delegation in Japan this week, including inspiring startups, investors and stakeholders from across the region. Thanks to Nordic Innovation House - Tokyo for organizing a packed and purposeful program — from the Nordic Pavilion at EXPO 2025, Tokyo Venture Capital Hub and SusHi Tech Tokyo, it’s been an energizing mix of impact tech, collaboration, and new opportunities. We’re here to connect with innovators, investors, and potential partners to join us on our mission of turning food industry side streams into high-value ingredients — powered by fungi and fermentation. If you're around and curious about what we’re building at NoMy, let’s meet! Innovation Norway Nordic Innovation The Nordic Council of Ministers Danish Business Authority Business Finland Business Iceland Business Sweden Finn Kristian Aamodt Anette Yamamoto-Hansen Akiko Shiono Ingrid Dynna Miho Tanaka David Andrew Quist #NordicInnovation #EXPO2025 #CircularBioeconomy #FermentationTech #SusHiTechTokyo #NordicDelegation #NoMy

Exciting Update from NoMy Japan 🇯🇵 ! We’re thrilled to share this fantastic video from BBC Storyworks (sponsored by the Japanese government’s Cabinet Office). It highlights the incredible journey of NoMy Japan, our Japanese subsidiary startup, as we write a new chapter within the thousand year history of fungal fermentation in Japan - not to just transform foods, but food systems. In this video, you are taken behind the scenes in our growing partnership in Hokkaido - from our offices in Sapporo, to our R&D capacities in the Tokachi Valley - where we’re working alongside Nitten, Japan’s leading sugar beet manufacturer, to turn sugar beet side streams into delicious, nutritious, and sustainable mycoproteins at scale. 🍄🟫 Stay tuned—deliciousness and fermentation will be at the heart of our efforts to diversify protein supplies in Japan, and creating more value from existing raw materials for farmers and producers, as we recycle carbon and nutrients to make more a lot more food and a lot less waste. Watch the full video to learn more about our exciting journey. 🌏 🍽️ #NoMyJapan #Sustainability #Innovation #FoodTech #Mycoprotein #Partnerships #Hokkaido #SustainableFood #BBCStoryworks #NittenSugar