Kynda's sustainable approach involves upcycling underutilized agricultural biomass, addressing environmental issues and contributing to food security.

This fermentation process is notably efficient, producing mycoprotein within 24 to 48 hours, significantly faster than traditional methods.

The mycoprotein produced by Kynda offers a meat-like texture and umami flavor, making it suitable for various meat alternatives.

Kynda specializes in creating alternative proteins for the food and pet food industries using proprietary fermentation technology to transform agricultural by-products into mycoprotein derived from mushroom mycelium.

The vegan food market is expanding, with consumers seeking cleaner and healthier food options, positioning Kynda as a competitive solution for food manufacturers.

Kynda provides clients with low-cost, plug-and-play bioreactors and starter cultures for in-house biomass fermentation, enhancing production flexibility.

Kynda, a biotech company based in Hamburg, has successfully raised €3 million in Seed funding to enhance its production of sustainable proteins.

Gerrit Gnisa of Enjoy Ventures noted that this funding, along with Kynda's strong partnerships and technology, will promote circular economy solutions in food production and animal nutrition.

In 2024, Kynda began building a large-scale facility near Hamburg to produce several thousand tons of 'Kynda Meat' annually, with plans to open the facility in the second quarter of 2025.

The funding round was led by Enjoy Ventures through their Invest-Impuls Scale fund, with contributions from PHW Group and Swiss investor Clima Now.

Co-founder Daniel MacGowan emphasized that this investment will help Kynda meet the high demand for sustainable proteins from customers requiring thousands of metric tonnes of product.

Co-founder Franziskus Schnabel highlighted the strategic partnerships that will accelerate the commercialization of their technology and superfood raw materials.