Kynda scales up mycelium with large-scale facility near Hamburg, propelling the sustainable materials revolution forward

Kynda revolutionizes sustainable food production through the utilization of state-of-the-art bioreactors meticulously crafted to repurpose excess food and agricultural remnants from the industry. This innovative process seamlessly transforms these resources into wholesome meat alternatives, all accomplished in an astonishingly short span of just 48 hours.

Kynda, a forward-thinking foodtech startup, is in the process of erecting a substantial facility near Hamburg, Germany, dedicated to the sustainable cultivation of mycelium proteins. Their pioneering fermentation system, which they exclusively developed, oversees every aspect of production from the initial starter culture to the final harvest.

Founded in 2019 in Jelmstorf, Germany, Kynda utilizes cutting-edge bioreactors specially engineered to convert surplus food and agricultural remnants from the food industry into nutritious meat alternatives within an impressive 48-hour timeframe, irrespective of weather conditions. Notably, their process boasts remarkably positive energy efficiency, contributing to their commitment to sustainability.

Commencing with two production halls spanning 720 m² each, situated on a sprawling 6,200 m² site, Kynda plans to employ their proprietary bioreactors to yield several thousand tons of "Kynda-Meat" annually during the initial phase of scaling up. Moreover, alongside their endeavors in Europe, Kynda is actively engaged in in-depth discussions with companies in Asia and North America, laying the groundwork for potential expansion into these markets.

We’ve outgrown our current lab and fermentation facilities which were, ironically, based in a former pig-barn.We're therefore 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," said Daniel MacGowan-von Holstein, CEO and co-founder at Kynda.

Kynda's growth has surpassed the capacity of its current laboratory and fermentation facilities, which, somewhat ironically, were housed in a former pig barn. The team is excited to witness the expansion of their production facilities, marking a significant step forward in 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 trajectory - and respond to the increasing global demand for sustainable proteins," remarked Daniel MacGowan-von Holstein, CEO and co-founder of Kynda. 

Kynda made history by initiating sales in Germany, becoming the inaugural company to introduce a zero-waste mycelium-based food solution, free from regulatory constraints, to the European market. In collaboration with the prominent sustainable food brand 'The Raging Pig', Kynda launched its "Kynda Meat", effectively reaching consumers across Germany.

Earlier this year, Kynda unveiled the continent's pioneering vegan, zero-waste mycelium-based food solution. This allergen-free and low-fat raw material serves as a sustainable substitute for expensive and heavily processed plant protein texturates, marking a significant milestone in the evolution of European food innovation.

Kynda's mycelium ingredients boast an impressive protein content of 37% in dry matter, encompassing all nine essential amino acids, while also being enriched with high-quality fiber and essential vitamins. This renders Kynda's products a superior alternative to traditional meat and plant-based options, offering not only enhanced nutrition but also exceptional taste.

In related news, Enifer secured a substantial recycling and reuse investment grant exceeding €12 million to construct its inaugural commercial-scale PEKILO® mycoprotein ingredient factory. This signifies a significant stride in the advancement of sustainable food production.

Moreover, in December, the EU unveiled plans for a €50 million investment this year to support startups and small businesses in scaling up the production of alternative proteins using cutting-edge methods like precision fermentation. This initiative underscores the EU's commitment to fostering innovation in the realm of sustainable food solutions.

The establishment of these commercial-scale plants marks a significant advancement in sidestream manufacturing and fermentation, representing substantial progress toward achieving a more sustainable, efficient, and commercially viable food system.Lead image: The Kynda management team, comprising Franziska Schummer (CPO), Franziskus Schnabel (COO), Dr. Jörg Bormann (CSO), Dr. Nina-Katharina Krahe (CLO), and Daniel MacGowan-von Holstein (CEO). (Photo: uncredited)