Fermentation technology for upgrading sidestreams from the food and agricultural industries into protein-rich mycelium.
KYNDA
HamburgNew on Amplifa
About KYNDA
KYNDA is a biotech company founded in 2019 in Hamburg that uses submerged fungal fermentation to convert nutrient-rich sidestreams from the food and agricultural industries into protein-rich mycelium for the food industry. According to the company, the mycelium is characterized by a complete amino acid profile, food-tech-suitable functionality, rapid growth, and natural umami and kokumi properties. As a B2B technology company, KYNDA offers end-to-end support from the provision of starter cultures to fermentation hardware. The business model is based on a decentralized approach with low CAPEX and OPEX costs: fermentation takes place directly on-site at the sidestream producer. After years of research and development work, the core technology, according to the company, addresses the limitations of plant-based proteins and enables circular value creation without waste and with full biomass utilization.
- Site
- Hamburg
- Processes
- Submerged fungal fermentation (upcycling of sidestreams into mycelium/food ingredients), On-site fermentation (decentralized fermentation directly at the sidestream producer), Provision of fermentation hardware and starter cultures (end-to-end from cultures to hardware), Fermentation technology (Submerged Fungal Fermentation), Upcycling of sidestreams, End-to-end support from cultures to hardware, On-site fermentation (low CAPEX/OPEX)
- Materials
- Submerged Fungal Fermentation, On-site Fermentation, End-to-End Support
- Founded
- 2019
- Industries
- Food industry, Agriculture
- 01
Processing of sidestreams
- 02
Provision of starter cultures
- 03
Submerged fermentation of fungal mycelium
- 04
Provision of fermentation hardware
- 05
On-site fermentation at the sidestream producer
Processes & Technologies
Submerged Fungal Fermentation
Scalable industrial fermentation process for converting nutrient-poor or hard-to-digest sidestreams into protein-rich mycelium.
On-site Fermentation
Decentralized fermentation directly at the sidestream producer with a low-CAPEX/OPEX model.
End-to-End Support
Provision of cultures and fermentation hardware as an integrated complete solution.
Locations
Hamburg
DECompany headquarters
- Bioreactor (submerged fermentation of fungal mycelium)
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Submerged fungal fermentation (upcycling of sidestreams into mycelium/food ingredients)Other | – | – | – | – | – |
| On-site fermentation (decentralized fermentation directly at the sidestream producer)Other | – | – | – | – | – |
| Provision of fermentation hardware and starter cultures (end-to-end from cultures to hardware)Engineering | – | – | – | – | – |
1 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Bioreactor (for submerged fermentation of fungal mycelium) | – | – | – | – | Hamburg |
Additional services
History
- 2019
KYNDA founded in Hamburg by Daniel MacGowan von Holstein and Franziskus Schnabel.