The Koji Gambit: A World Champion Chef Bets on Fermentation's Future

BROOKLYN, NY – July 31, 2026 – In a world saturated with plant-based alternatives often criticized for compromising on texture and taste, a new contender is emerging from an ancient source. New York-based hacco has announced a high-stakes collaboration with Chef Jean-Thomas Schneider, the only artisan in the world to hold the titles of Meilleur Ouvrier de France (MOF), Pastry World Champion, and Ice Cream World Champion. Their mission: to develop a premium plant-based soft serve, not from oats or almonds, but from koji, the fermentation powerhouse behind Japanese staples like miso and sake. This venture, set to debut at hacco's forthcoming Brooklyn café this winter, isn't just another product launch; it's a calculated move to redefine indulgence by leveraging microbial craftsmanship over mere ingredient substitution.

An Architect of Unprecedented Expertise

To understand the gravity of hacco's strategy, one must first appreciate the caliber of its partner. Chef Jean-Thomas Schneider is not merely a celebrated pastry chef; he is a unique figure in the culinary world. His 2019 Meilleur Ouvrier de France (MOF) title in ice cream—a state-recognized honor signifying the pinnacle of French artisanship—is complemented by his victories at the Pastry World Cup in 2017 and the Ice Cream World Cup in 2018. Holding this trifecta of accolades is an achievement without precedent.

His background, forged in legendary Michelin-starred kitchens like L'Arnsbourg and La Tour d'Argent, provides a classical foundation for his modern pursuits. In recent years, Schneider founded Maison Asteria, a French company dedicated exclusively to premium, 100% plant-based and gluten-free desserts. This focus on what he calls "gourmandise responsable" (responsible indulgence) makes him the ideal partner to explore koji's potential. He isn't a dairy chef dabbling in alternatives; he is a master of plant-based patisserie. This collaboration isn't a marketing gimmick; it's a fusion of specialized, world-class expertise aimed at solving the core challenges of non-dairy desserts: achieving natural creaminess, depth of flavor, and a satisfying mouthfeel.

Koji: The Hidden Engine of Flavor and Texture

The star of this new venture is koji, or Aspergillus oryzae, a fungus with a millennium-long history in Japanese cuisine. While many associate fermentation with sourness, koji’s magic lies in its enzymatic power. When cultivated on a substrate like rice, it produces a cascade of enzymes—amylases that break down starches into sugars, and proteases that convert proteins into savory amino acids.

This is the hidden cost of progress that most plant-based products fail to address. Instead of using gums, starches, and stabilizers to mimic dairy's texture, hacco's approach with its KOJI BARISTA product line harnesses this natural biochemical process. The result is a gentle, intrinsic sweetness and a complex umami depth, creating a creamy texture from the ground up. As part of the collaboration, Schneider traveled to Niigata, Japan, to witness traditional koji production firsthand. "Fermentation is not simply a technique—it brings depth, balance, and a gourmet quality to food," Schneider stated. "KOJI BARISTA opens exciting possibilities for creating exceptional desserts with naturally derived ingredients."

This is the actionable intelligence for professionals: the next frontier in food tech isn't necessarily a new molecule discovered in a lab, but the sophisticated application of a time-honored biological process. Koji offers a pathway to 'clean label' products that deliver on sensory experience without a long list of additives, aligning perfectly with the market's shift toward transparency and naturalism.

Navigating the Crowded Plant-Based Market

hacco is entering a fiercely competitive arena. The global plant-based ice cream market was valued at over $1.3 billion in 2023 and is projected to grow at a blistering CAGR of nearly 14% through 2030. Giants like Unilever (Ben & Jerry's, Magnum) and Danone (So Delicious) command significant shelf space, while agile specialty brands like Oatly and NadaMoo! have captured consumer loyalty with their oat and coconut-based offerings.

In this crowded field, differentiation is paramount. hacco's gambit is that koji provides a unique selling proposition that transcends the base ingredient wars of 'almond vs. soy vs. oat.' The company isn't just selling a dairy-free product; it's offering a new culinary philosophy rooted in the harmony between nature and craftsmanship. This narrative, combined with the unimpeachable credibility of Chef Schneider, is designed to attract a discerning consumer base willing to pay a premium for genuine innovation.

The choice of a flagship bakery café at 160 Bedford Avenue in Williamsburg, Brooklyn, is a strategic anchor. Rather than fighting for freezer space in a national grocery chain from day one, hacco is building its brand through a direct-to-consumer, experiential model. This allows them to control the narrative, educate consumers on the unique properties of koji, and build a loyal following in one of the world's most influential food destinations. The café will serve not only the groundbreaking soft serve but also a full range of koji-inspired pastries, coffee, and other seasonal items, positioning hacco as a hub for fermentation innovation.

This collaboration represents a significant long-term bet on the evolution of consumer tastes. It posits that the future of plant-based foods lies not in imitation, but in the creation of novel experiences that stand on their own merit. By pairing an ancient mold with a modern master, hacco is attempting to do more than just launch a new dessert; it is aiming to cultivate an entirely new category of indulgence.