We introduce Zdravko Atanasov, a talented third-year student at the Culinary Arts Institute, who captivated the jury, his colleagues, and media representatives at the Food Innovation Exhibition 2025. This event, part of the Innovation and Creativity in Culinary Arts module, provides students with the opportunity to develop products that do not yet exist on the market.

Zdravko’s project, KOJIFIED, is an innovative brand that utilizes fermentation with the Aspergillus oryzae fungus to create products with unique flavors, textures, and health benefits. This ancient technique, adapted to modern culinary needs, offers natural and functional solutions for both households and professional kitchens.

KOJIFIED Products

The first product, Shio Koji, is a natural marinade that enhances the texture and taste of meat. Thanks to the natural enzymes, just a few hours of marination are enough to make the meat more tender, juicy, and flavorful.

The second product, spicy Koji sauce, is made from persimmon and roasted red pepper. Koji’s unique ability to break down capsaicin allows the sauce to be spicy only on the palate, without causing a burning sensation in the body. This makes it exceptionally balanced and suitable for a variety of culinary applications.

Mission and Vision

KOJIFIED was created with the vision of providing ready-to-use fermented products that combine innovation, high quality, and health benefits. The brand is aimed at both individual consumers and restaurants, hotels, and retailers looking for sustainable and authentic flavor solutions.

Through this project, Zdravko Atanasov demonstrates in-depth knowledge of culinary arts and the ability to integrate scientific principles into the development of new food products. The Food Innovation Exhibition 2025 serves as a platform for young talents like him, who aspire to shape the future of gastronomy through innovation and sustainable practices.