Clean label mycoprotein for the food industry

INTRO

Kynda uses proprietary technology to turn agricultural by-products into mycoprotein for the food and pet-food industry.

Kynda has revolutionised protein production with our innovative fermentation process, harnessing the power of mycelium, the intricate root structure of fungi. In just 24-48 hours, our process yields a mycoprotein rich in fibre and protein, outperforming traditional methods.

Agricultural by-products

A remarkable 75% of crop biomass in the United States remains underutilised and is not used for human consumption. This presents a significant opportunity for innovation and the sustainable use of agricultural resources. At Kynda, we are dedicated to unlocking the potential of this biomass through our pioneering fermentation technology and expertise in alternative protein production. By harnessing this untapped resource, we are not only transforming the way food is produced but also tackling critical environmental and food security challenges.

MYCELIUM REPRESENTS SIGNIFICANT PRODUCT, PROCESS AND COST ADVANTAGES AND IS A SUPERIOR MEAT REPLACEMENT

Mycelium product benefits

  • Meat-like texture and rich umami flavour
  • Clean label
  • High in protein, fibre, and amino acids
  • Highly versatile (can be used to replicate a variety of meats)

Process and cost benefits

  • Consistent quality and security of supply
  • Decentralised production, eradicating drying and transport costs
  • Increased resource and price efficiency (e.g. by-product utilisation)

Fermentation

By taking advantage of the circular economy and upcycling agricultural by-products, we unlock a significant opportunity to transition towards a sustainable bioeconomy while also meeting the needs of a rapidly expanding population.

Our own innovative fermentation process involves blending agricultural by-products with fungi inside a bioreactor. What we get after only 24-48 hours is a mycelium rich in protein and fibre, ready to be transformed into a number food and animal feed options.

We use biomass fermentation as it’s a proven, versatile and scalable technology, which makes it attractive for sustainable large-scale food production. Firstly, it is a flexible technology that can be used anywhere. It also has a low environmental footprint, is not dependent on a specific feedstock source and can grow regardless of weather or climate conditions.​

OUR TEAM

We are a multi-disciplinary and experienced team with a proven entrepreneurial track record. Our founders–Franziskus and Dan–have worked together for 10 years and have 20 years combined experience in the food industry.

Daniel MacGowan- von Holstein

CEO

Franziskus Schnabel

COO

CSO

CCO

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