Foodtech startup Kynda is building a large facility near Hamburg for sustainable production. Mycelium German Protein.
Kynda's unique fermentation system covers the entire production process from starter culture to harvest.
Founded in 2019 in Hjelmstorf, Germany, Kynda uses specially developed bioreactors to convert food and agricultural by-products from the food industry into healthy meat alternatives in just 48 hours, independent of weather conditions and with extremely energy efficiency.
Kynda will set up two 720m2 production halls on a 6,200m2 site and in the first phase of scale-up will use its own bioreactors to produce several thousand tonnes of “Kynda-Meat” per year.
In addition to preparations in Europe, intensive discussions are already underway with companies in Asia and North America.
“Ironically, we have outgrown our current laboratory and fermentation facility, which is based in a former pigsty.
We are therefore excited to see the expansion of our production facilities to continue shaping the future of food production.
“Our new production capacity enables us to strengthen our collaboration with industrial food companies, further expand our growth path and meet the growing global demand for sustainable protein,” said Daniel McGowan von Holstein, CEO and co-founder of Kynda.
Launching in Germany, Kynda is the first company to introduce a zero-waste mycelium-based food solution to the European market without regulatory constraints.
To launch Kynda Meat, Kynda partnered with leading sustainable food brand, The Raging Pig, to help reach consumers across Germany.
Earlier this year, Kynda introduced the first-ever vegan, zero-waste mycelium-based food solution to the European market, with its allergy-free, low-fat ingredients offering an alternative to expensive, highly processed plant-protein textures.
With a protein content of 37 percent on dry matter, all nine essential amino acids and high-quality fiber and vitamins, Kynda's mycelium ingredients are a great alternative to traditional meat and plant-based options, providing superior nutrition and taste.
The news is as follows: AnyfeR Obtained over €12 million in recycling and reuse investment grants to build the first commercial-scale PEKILO® mycoprotein ingredients plant.
In December, the E.U. Announced The company plans to invest 50 million euros this year to help start-ups and small businesses scale up production of alternative proteins using methods such as precision fermentation.
The construction of these commercial-scale plants marks a positive step for by-product manufacturing and fermentation and a major advancement towards a more sustainable, efficient and commercially viable food system.
Lead image: Kynda's Management Team: Franziska Schummer (CPO), Franziskus Schnabel (COO), Dr. Jörg Bormann (CSO), Dr. Nina-Katharina Krahe (CLO), Daniel MacGowan-von Holstein (CEO)Photo: No credit provided.
