Foodtech startup Kynda is making significant strides in sustainable protein production with the construction of a large-scale facility near Hamburg, Germany. This new facility will focus on producing mycelium proteins, a sustainable alternative to traditional meat, using Kynda’s proprietary fermentation system. Established in 2019 in Jelmstorf, Germany, Kynda is at the forefront of food innovation, transforming agricultural by-products into healthy meat alternatives.
The Kynda Fermentation System
Kynda’s innovative fermentation system is designed to encompass the entire production process, from starter culture to harvest. The company utilizes specially developed bioreactors that convert food and agricultural by-products into mycelium-based meat alternatives within just 48 hours. This process is not only independent of weather conditions but also boasts positive energy efficiency, making it a sustainable solution for protein production.
The new facility will start with two production halls totaling 720 m² on a 6,200 m² site. In the first phase of scaling up, Kynda plans to use their bioreactors to produce several thousand tons of “Kynda-Meat” annually. This significant expansion will enable Kynda to meet the growing global demand for sustainable proteins.
Expansion and Global Reach
Kynda’s growth is not limited to Europe. The company is already in intensive discussions with potential partners in Asia and North America, indicating a strategic move to expand its market reach. CEO and co-founder Daniel MacGowan-von Holstein expressed excitement about the expansion, stating, “We’ve outgrown our current lab and fermentation facilities, which were, ironically, based in a former pig barn. We are thrilled to witness the expansion of our production facilities to continue shaping the future of food production. With the new production capacities, we strengthen our cooperation with industrial food companies and thus further expand our growth course and respond to the increasing global demand for sustainable proteins.”
Innovative Zero-Waste Solutions
Kynda was the first company to introduce a zero-waste mycelium-based food solution to the European market, free from regulatory constraints. The launch of “Kynda Meat” in partnership with the leading sustainable food brand ‘The Raging Pig’ has helped the product reach consumers across Germany. This collaboration underscores Kynda’s commitment to sustainability and innovation in the food industry.
Earlier this year, Kynda unveiled the first-ever vegan, zero-waste mycelium-based food solution in Europe. This allergen-free, low-fat raw material serves as a superior alternative to costly and highly processed plant protein texturates. With a protein content of 37 percent in dry matter, including all nine essential amino acids, and enriched with high-quality fiber and vitamins, Kynda’s mycelium ingredients offer exceptional nutrition and taste compared to traditional meat and plant-based options.
Industry Support and Future Prospects
The construction of Kynda’s new facility follows significant industry support for alternative protein production. Enifer recently received a recycling and reuse investment grant of over €12 million to build its first commercial-scale PEKILO® mycoprotein ingredient factory. Additionally, the EU announced plans for a €50 million investment to help startups and small businesses scale up the production of alternative proteins using methods like precision fermentation.
These investments highlight the growing recognition of sidestream manufacturing and fermentation as crucial steps toward a more sustainable, efficient, and commercially viable food system. The construction of commercial-scale plants like Kynda’s marks significant progress in this direction.
Kynda’s large-scale facility near Hamburg represents a major advancement in the production of sustainable mycelium proteins. With its proprietary fermentation technology, Kynda is poised to meet the rising global demand for healthy, sustainable meat alternatives. The company’s expansion into new markets and continued innovation in zero-waste food solutions demonstrate its commitment to revolutionizing the food industry. As Kynda continues to grow, it will play a pivotal role in shaping the future of sustainable food production, contributing to a more resilient and eco-friendly global food system.
The Kynda management team, including Franziska Schummer (CPO), Franziskus Schnabel (COO), Dr. Jörg Bormann (CSO), Dr. Nina-Katharina Krahe (CLO), and Daniel MacGowan-von Holstein (CEO), is leading the charge toward a brighter future for food production.
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