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Kynda Expands Mycelium Meat Production to 2,000 tonnes Annually with New Production Facility

Kynda, a biotech startup based in Hamburg, Germany, has begun constructing a 6,200 square meter commercial facility, aimed at producing 2,000 tonnes of mycelium meat annually. This milestone follows the approval of their planning permission two months ago, and the facility will house two production halls, each 720 square meters in size, and feature 30,000 litres of fermentation capacity.


The Kynda managment team: (left to right) Franziska Schummer (CPO), Franziskus Schnabel (COO), Dr. Jörg Bormann (CSO), Dr. Nina-Katharina Krahe (CLO) & Daniel MacGowan-von Holstein (CEO).

Efficient Mycelium Protein Production

Kynda, known for its innovative bioreactors, starter cultures, and mycelium protein ingredients, is scaling up its production to meet growing market demands. CEO Daniel MacGowan von Holstein expressed excitement about moving beyond their current lab and fermentation facilities, which were previously housed in a former pig barn. The expansion is seen as a pivotal step in shaping the future of sustainable food production.


Founded in 2019 by von Holstein and COO Franziskus Schnabel, Kynda leverages a unique submerged biomass fermentation process. This method uses fungi and food industry byproducts, such as soy, oat, and rice okara, to produce mycelium protein efficiently. Remarkably, Kynda’s process yields mycelium protein in just 48 hours, significantly faster than the industry norm of seven to ten days.


Nutritional and Environmental Benefits

Kynda’s mycelium protein stands out for its high nutritional value and environmental benefits. It boasts a protein content of 37% in dry matter, includes all nine essential amino acids, is low in fat, rich in fiber and vitamins, and is allergen-free. Additionally, Kynda Meat emits 700% fewer greenhouse gases compared to pea protein, offering a more sustainable and cost-effective alternative for food manufacturers.


Kynda Meat was introduced at the Internorga trade fair in Hamburg, in collaboration with plant-based pork producer The Raging Pig Company. This partnership enabled The Raging Pig Company to replace 17% of the high-moisture-extruded pea protein in its burger patties with Kynda’s mycelium meat, significantly reducing production costs and enhancing the nutritional profile of their products.


Global Expansion Plans

The new facility is expected to enhance Kynda’s market presence, facilitating expanded cooperation with industrial food companies and meeting the increasing global demand for sustainable proteins. Kynda aims to launch its mycelium meat products in Germany later this year, with plans to enter foodservice and retail markets across Europe, Asia, and North America.


Kynda is in the midst of a $4 million seed funding round and received a non-dilutive grant from Germany’s food and agriculture ministry last year to scale up its fermentation platform. Kynda joins other German fungi protein producers, such as Nosh.bio, Bosque Foods, and Infinite Roots, in leveraging industry sidestreams for sustainable production.


Rising Interest in Fungi Proteins

The fungi protein sector is witnessing significant investments, reflecting its growing importance. US mycelium producer Meati recently secured $100 million in Series C1 financing, while Finnish mycoprotein startup Enifer received €24 million to build a commercial-scale factory.


Mycelium proteins are celebrated for their environmental and nutritional benefits, superior taste and texture, and potential to address food insecurity and global hunger. By utilizing agricultural byproducts, companies like Kynda are also combating food waste, which contributes significantly to economic losses and global emissions.


[Image credits: Kynda]

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