Biotech start-up Kynda has commenced construction of a large-scale facility for mycelium protein production in Germany.
Headquartered in Hamburg, Kynda transforms food industry by-products into alternative proteins in a 48-hour fermentation process. Its proprietary system is capable of producing large volumes of ‘Kynda Meat,’ the company’s zero-waste plant-based food solution.
The system is designed for efficiency, sustainability and user-friendliness, encompassing the entire production journey from starter culture to harvest. Through this approach, Kynda aims to seamlessly bridge gaps in the food supply chain and provide fibre-rich mycelium ingredients for the industry.
The new factory will include two 720-square-metre production halls on a 6,200-square-metre site, utilising Kynda’s own bioreactors to produce several thousand tons of Kynda Meat annually in the first phase of scaling up.
Kynda’s specially developed bioreactors transform food industry by-products into healthy meat alternatives swiftly and energy efficiently, regardless of weather conditions. The new plant near Hamburg marks a key milestone for the company and its goals to further the sustainability of the global food industry.
Daniel MacGowan-von Holstein, CEO and co-founder at Kynda, commented: “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.”
He added that the new production capacities will strengthen Kynda’s cooperation with global food companies and expand its growth course, responding to increasing global demand for sustainable proteins. In addition to its European growth plans, Kynda revealed it is currently undergoing intensive discussions with companies in Asia and North America.
Earlier this year, Kynda introduced its solution to the European market. With a protein content of 37% in dry matter, including all nine essential amino acids and enriched with fibre and vitamins, Kynda’s ingredient is also allergen-free and low-fat. The company hopes it will provide an innovative solution to replace costly and highly processed plant protein texturates.
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