Skip to main content

BioMush was recently mentioned in an article by the Japan External Trade Organization (JETRO). The article covers an insightful story about how and why BioMush is collaborating with Japan Airlines. Keep on reading!

Sustainable Solutions from Food Waste

The latest Food Tech breakthrough comes from Finland, where BioMush has developed natural umami solutions from edible side streams through solid-state fermentation technology. The umami sauce, also known as Soyless Umami Sauce, is crafted from substandard vegetables and other highly perishable moist side streams, and is set to transform the in-flight dining experience for Japan Airlines (JAL) passengers.

Traditionally, umami — the savory fifth taste — has been synonymous with ingredients like soy sauce, fish sauce, and aged cheeses. However, BioMush’s groundbreaking approach challenges these norms. By harnessing solid-state fermentation technology, the company transforms food waste into flavorful tastes, paving the way for sustainability in the culinary world.

Soyless Umami Sauce on the Japan Airlines’ flights between Helsinki and Tokyo

BioMush used to be known as the Nordic Umami Company. Today, the company focuses merely on fermentation technology, but the umami end-products remain popular. From March 1st to August 31st, passengers on Japan Airlines’ flights operating between Helsinki and Tokyo are served the Soyless Umami Sauce in the yuzu dressing accompanying their vegan menu in business class. This collaboration enhances the flavor profile of the airline’s vegan offerings and underscores Japan Airlines’ commitment to sustainability and culinary excellence.

Yutaka Fukuda, General Manager of JAL’s Helsinki Branch, recognizes the value of BioMush’s creation in enriching the airline’s menu. He highlights how this seasoning can add depth and complexity to vegan dishes, enhancing the overall dining experience for passengers. Moreover, by embracing sustainable practices, JAL aligns itself with the growing global demand for environmentally conscious businesses.

For Kaisa Karhunen, CEO of BioMush, the partnership with JAL marks a significant milestone in the company’s journey. She expresses pride in contributing to the culinary heritage of Japan, a country renowned for its rich tradition of fermented foods. By leveraging Finnish ingenuity, BioMush aims to bolster the presence of traditional Japanese flavors on the world stage, opening doors to new markets and opportunities.

Expanding Horizons: BioMush’s Vision for Global Growth

Looking ahead, BioMush is ready to expand its reach beyond Finland and Japan. With ambitions to enter Western markets such as the United States and the United Kingdom, the company seeks to introduce its innovative fermentation technology to new audiences.

BioMush is not only revolutionizing the way we perceive umami and taste, but also reshaping the future of Food Tech solutions.

Originally published on JETRO on the 8th of April 2024.