Plug & Play Bioreactors for Biomass Fermentation


We enable our customers to produce mycelium in-house using our accessible plug & play biotechnology.

We’re excited about the future of sustainable food production. Instead of watching from the side-lines, we’re working hard to make it happen. Luckily, there are lots of companies working on tasty and realistic meat alternatives. This is why we have focused our efforts on the enabling technology to accelerate the transformation to a future with sustainable and tasty food.

But rather than building a central production system, Kynda will supply its customers with a complete system of plug & play biotechnology needed for in-house mycelium fermentation

Mycelium offers numerous product, process & cost advantages - the real meat replacement

Mycelium product benefits

• Meat-like texture & umami favour
• Clean label
• High in protein & fibre Amino acids in meat like balance
• Versatile product platform

Process & cost benefits

• Consistent quality & security of supply
• Decentralised production: no drying & transport costs
• Increased resource & price efficiency (e.g. by-product utilisation)


Fermentation has been called the ‘game-changer’ for alternative proteins. But food companies lack low-cost fermentation infrastructure and experience to produce mycelial proteins themselves. 

At Kynda, we believe that a decentralised approach to sustainable food production is the best way forward. That’s why we have developed a complete system of plug & play biotechnology that enables our customers to ferment mycelium themselves using Kynda’s low-cost bioreactors. 

By providing our clients with this technology, we aim to empower businesses to take control of their own food production, reducing the need for large-scale centralised systems and creating a more sustainable and resilient food supply chain.

Fermentation has historically been used to extend the shelf life of food. Essentially, it involves the transformation of microorganisms into food, ingredients or commodities with specific functions. Fermentation is all the rage again, with Forbes calling it the ‚game changer‘ for alternative proteins. 

One fermentation method – biomass fermentation – is 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.

Commercial-scale fermentation technology offers a way to produce nutritious foods using readily available crops and by-products, and can even transform what would otherwise be discarded as food processing waste. 

Plug & Play /

Plug & play fermentation

Many types of fermentation processes require bioreactors which are large vats or chambers that provide the ideal conditions for microorganisms and fungi to multiply and grow. Bioreactors are great for producing sustainable proteins on a large scale and reduce our dependence on land. It also uses much less energy and water than traditional agriculture. 

However, many companies find it complex, costly and time-consuming to build their own fermentation system due to the lack of in-house expertise and affordable bioreactors. 

This is where Kynda’s bioreactors come in.

We specialise in providing low-cost plug & play bioreactors, starter cultures and ongoing operational support to food producers who want to produce mycelium themselves in-house. 

This solution provides seamless access to high quality mycelium production for a wide range of customers.

By using Kynda’s plug & play solution, agri-food companies, consumer packaged goods manufacturers and biotech companies can: 

  • bypass bioreactor bottlenecks;
  • utilise their by-products;
  • diversify into mycelial fermentation 
  • go to market quickly: and 
  • gain independence from global ingredient supply.


Mycelium is a fascinating and versatile organism that has captured the attention of food scientists and sustainability experts alike. It is a network of long, microscopic fibers that grow underneath the soil, acting as the „roots“ of the mushroom.

We, along with many others, believe that mycelium represents the future of food production. Its unique properties make it an excellent alternative to meat, as it has a similar texture and heft and comes with lots of nutritional benefits:  

  • It is high in protein, making it an excellent source of this essential nutrient. 
  • It is also rich in fiber, which is important for maintaining gut health. 
  • Lower levels of saturated fat than animal meat, which can be beneficial for heart health. 
  • It contains all of the essential amino acids needed for human nutrition, making it a complete protein source.​​

Mycelium is also incredibly efficient with resources like time, water, energy, and CO2. It can be grown anywhere, without the need for farmland or other resources that are in short supply.

Mycelium has the potential to revolutionise the way we think about food, and we are committed to exploring its many possibilities.


Kynda will supply its clients with the biotechnology needed for mycelium fermentation at industrial scale (rather than building its own central production system). 

To make our bioreactors truly accessible, they have been designed to be easily used by food producers, not just scientists. 

This includes: 

  • control tools,
  • cleaning and hygienisation instruments,
  • inoculation technology; and 
  • means for remote process monitoring.  

Our Team

We’re a multi-disciplinary & experienced team with a proven entrepreneurial track record. Our founders, Franziskus and Dan, have worked together for 9 years and have 20 years combined experience in the food industry.

Daniel MacGowan- von Holstein


Franziskus Schnabel


Dr. Nina-Katharina Krahe


Dr. Jörg Bormann


Franziska Schummer


Case-study: German Institute of Food Technologies

The German Institute of Food Technologies (DIL) is a non-profit research provider with 200 employees that works in the areas of product development, process development and analytics, with a particular emphasis on sustainability and health.

Kynda has built two mobile fermentation units to enable its customers to produce mycelium in-house using low-cost plug & play bioreactors. One of those units was delivered to DIL in December 2022 for research purposes. The unit will allow DIL to produce mycelium on-site and conduct research into its potential uses in the food industry. 

By working together, we can help to reduce the environmental impact of the food industry and provide consumers with more sustainable and healthier food choices. This partnership is an example of how innovative technology can be used to address some of the biggest challenges facing the food industry today and highlights the importance of collaboration between research institutions and private companies.

Our investors

We’re backed by a superb group of VC and angel investors. Our VC investors are: FoodLabs, Sustainable Food Ventures and Shio Capital. 

According to a recent Five Seasons Ventures report, when it comes to investment, Foodtech (excluding the Food Delivery) has been the most resilient sector, behind only Real Estate. Recent analysis also points out that investing in the alternative protein segment has the highest CO2 savings per dollar of invested capital of any sector, including transportation or buildings. 

If you’re a VC and want to join our revolution to create a more sustainable food system, then get in touch here. 


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