Plug & Play Bioreactors for Biomass Fermentation

Fermentation is a powerhouse of potential for the alternative protein sector and has garnered itself a reputation as a ‘game-changer.’ However, many food companies face a common challenge: they lack the affordable infrastructure and expertise needed to produce mycelial proteins in-house.

That’s where Kynda has stepped up. We believe in a decentralised approach to sustainable food production and used this as the foundation for developing our plug and play biotechnology that allows our customers to easily ferment mycelium themselves, using low-cost proprietary bioreactors.

With our groundbreaking technology, we empower businesses to take charge of their own food production, making it more accessible and reliable than ever. By removing large-scale centralised systems, we create a resilient and sustainable food supply chain that benefits everyone involved.

Fermentation has traditionally been used to preserve food and extend its shelf life but this is just the tip of the iceberg in terms of what it can do. A fascinating process, fermentation has the power to transform microorganisms into food, ingredients, or commodities and it is currently experiencing an uptick in popularity thanks to its sustainable credentials.

Biomass fermentation is proving particularly promising in terms of food system overhauling. A tried-and-true methodology, it ticks vital boxes for sustainable large-scale food production, but the real value of this technology lies in its versatility and scalability as it can be carried out anywhere, offering unmatched flexibility. Moreover, it boasts a minimal environmental footprint, isn’t tied to a specific source of feedstock, and thrives regardless of weather or climate conditions. Critical issues for a world experiencing an environmental crisis.

Embracing commercial-scale fermentation technology opens the door to producing nutritious foods using abundant crops, while also utilising what would otherwise be discarded as food processing waste.