Meet the Startup: Coa&Co

Coa&Co develops fermented, whole-food protein ingredients inspired by Asian fermentation traditions and adapted for modern food manufacturing. Their work focuses on soybean fermentation, a practice deeply embedded in Japanese food culture through foods such as miso and natto, and extends it into new functional formats for contemporary applications.

Their ingredients are designed for applications where fermentation, umami, and functionality intersect. Priority use cases include broths, sauces, seasonings, and noodle-based products, where fermentation can contribute nutritional value and depth of flavour. Additional applications include bakery, cereals, snacks, ready meals, providing protein enrichment and functional value without disrupting existing flavour profiles.

Coa&Co’s commercial format is a protein-rich, fermented soy crunch produced through controlled fungal fermentation. The outcome is a distinct ingredient category: shelf-stable, clean in taste and aroma, engineered for integration into a wide range of food systems. It delivers high protein and fibre within their natural matrix, supporting both nutrition and texture.

From a nutritional perspective, their approach reflects challenges relevant in Japan, including population ageing, declining protein intake with age, and greater sensitivity to digestion and metabolic stress.

Coa&Co participates in Next Kitchen to build collaborative partnerships with Japanese food manufacturers and product development teams interested in fermentation-enabled innovation, gut-forward nutrition, and long-term product differentiation. Their focus is on co-development and practical application, respecting Japan’s fermentation heritage while contributing tools to modern food systems.

If you are interested in collaboration, partnerships, or learning more about Coa&Co, follow Next Kitchen to stay updated on their journey throughout the program.