Kynda uses proprietary technology to turn agricultural by-products into mycoprotein for the food and pet-food industry, self-described as revolutionary in protein production with their innovative fermentation process harnessing mycelium.

Kynda

Kynda | 5,234 followers on LinkedIn. Turning agricultural by-products into mycoprotein for the food and pet-food industry.   | Kynda uses proprietary technology to turn agricultural by-products into
mycoprotein for the food and pet-food industry. Our fermentation method only takes 24 hours and produces mycelium with &gt;40% protein and up to 50% cell-bound oil in dry matter. And it beats plant-based protein on price.

Entrepreneur & Investor

Andreas Rührig

Investor and Entrepreneur

Timo Meyer

Founder of Kynda- mycoprotein from food-industry side-streams.

🍄Daniel MacGowan von Holstein

Jungmi Han

IT’S OFFICIAL: Mushrooms are coming up in the world. 🍄⬆️ In a new article by Bettina Röttig for Lebensmittel Praxis , the spotlight is on mycoprotein as a big opportunity as demand for meat substitutes picks up again after a dip. The article shouts out Kynda and Infinite Roots® as companies leading the way for the future of the category as our mycoprotein requires minimal resources and uses food industry byproducts which is better for the planet and appeals to eco-conscious consumers (as well as being delicious). 🌍 We also hold a unique advantage in that our mushroom strain is free from regulatory restrictions in both the EU and the US. Read the full article here: https://lnkd.in/eKSVDgK7 #Mycelium #AtlernativeProtein #Mycoprotein

EXCITING NEWS ALERT: Our new facility near Hamburg is starting to take shape! 🙌 And we thought we’d give you an exclusive sneak peek into the progress we’ve made so far. It might just be foundations at the moment but when it’s finished our new 720-square-metre space will house an advanced lab, modern office, and a cutting-edge 30,000-litre fermentation plant, fully equipped for transforming agri-food by-products into high-quality mycoprotein. 🍄 We can’t wait for the building work to be finished by the end of the year so we can get in and get started - the new space is going to be an absolute game changer for Kynda and the future of sustainable protein. 🥳 #Facility #Mycoprotein #Lab #Fermentation

A new way to convert food waste into protein-rich food using fungi. 🍄💪 Some recent groundbreaking research by Vayu Hill-Maini at UC Berkeley has shown how a fungus called ‘Neurospora intermedia’ can convert food waste into nutritious, delicious foods. From banana peels to coffee grounds, Hill-Maini and his team discovered that this fungus can thrive on various plant-based byproducts, producing protein-rich, sustainable foods. This research has huge potential for global food sustainability, especially as we look for ways to feed 10 billion people by 2050. By turning food waste into valuable nutrition, Neurospora could be another game-changer in the waste-to-food conversion of the future. 🌍 You can read more about the research here: https://lnkd.in/epDWTAzg #Fungi #Sustainability #FutureOfFood

You might never have questioned what you’re putting into your ears. Until now. 👂🍄 GOB have just introduced compostable earphones made entirely from mycelium (the root structure of mushrooms) as an eco-friendly alternative to the billions of plastic earplugs produced every year. 🌍 These single-use earphones break down in about 45 days, enriching the soil without leaving harmful residue. Collaborating with mycelium lab Ecovative - the mycelium technology company , Gob shapes the earplugs from agricultural byproducts using robotic systems. The hypoallergenic plugs have great sound absorption, which keeps sound clarity while dampening noise at the same time. Gob’s earplugs reflect the company’s focus on sustainable wellness products, contributing to the growing use of mycelium in eco-conscious design. 🙌 Read more about them here: https://lnkd.in/eAcM-UNM #Mycelium #Technology #Innovation

Could mycelium really be used to create sustainable housing on other planets? 🪐🏠 Lynn Rothschild, a senior research scientist at NASA’s Ames Research Center, is working to make off-planet habitats a reality using fungi. She calls it ‘mycotecture’ which combines mycology (the study of fungi) with architecture. Astronauts will deploy inflatable structures filled with dehydrated wood chips and fungi. Once on Mars, they’ll inflate the structure, add water, and let the mycelium grow, binding the wood into a solid building material - essentially creating instant housing. There are lots of advantages to using mycelium - it’s much lighter than steel which reduces launch weight (while also providing acoustic insulation and protection against radiation) and it can be improved with special functions using peptides, making it a very versatile building material. The team has tested prototypes and demonstrated mycotecture’s feasibility on Earth. Now, they’re gearing up for a proposal for NASA’s next lunar payload. You can read more about it here: https://lnkd.in/eYJeuG_G Not only is mycelium changing the game across multiple industries here on Earth, it could be the key to sustainable living beyond Earth, too. That’s what we call a material that does it all. 🚀 #Mycelium #Space #Innovation

One of our main priorities as a global population should be to totally eliminate hunger. So why haven’t we solved it yet? 🤔 The world's farmers produce enough food to feed more than the global population, yet around 733 million people are still facing hunger. That doesn’t add up. Today is World Food Day, and the need for innovative solutions to the food crisis has never been more urgent. A future where everyone has the right to safe, affordable, and sustainable food has always been our ultimate goal. That’s why we developed our sustainable protein source using mycelium (the root system of fungi) and upcycling agricultural by-products- we see this as one of the breakthrough solutions for feeding our growing population while protecting our planet. 🌍🍽️ We will keep working towards a world where that’s possible, along with our amazing partners and investors. A future of food that can sustain us all is still our goal and always will be. #WorldFoodDay #Sustainability #FoodSystem

Delicious food that uses cutting-edge science to have a positive impact on the planet? Count us in. 🙋 At the FoodLabs Food Market last week where we dished up our sausages in collaboration with The Raging Pig Co. , there were some other planet-friendly bites including: 🧀 Formo cheese - Frischhain cheese made with real milk proteins and no cows needed thanks to precision fermentation 🍫 Win-Win cocoa-free chocolate Pretzel Bars - made with food science that uses 80% less CO2 emissions and 90% less water 🥩 PROJECT EADEN - plant-based prosciutto bites and raclette-style ham that taste and feel exactly like real meat thanks to their fibre-spinning tech 🤤 ONIBAR ’s new plant-based onigiris ...and many more incredible brands leading the way in food tech innovation. These latest developments make us even more excited for where the future of food is heading. 💪 #FoodTech #FutureOfFood #Sustainability

We loved dishing up our delicious sausages at the FoodLabs Food Market last week. 🌭 This year, Atlantic Labs and FoodLabs brought together LPs, VCs, founders, media and ecosystem folks to show them how Berlin has evolved as a city (from techno to startups). Our sizzling sausages, produced in collaboration with The Raging Pig Co. , were a hit, being both delicious and healthy but also good for our planet. 🌍 If you want to get your hands on some Raging Pig sausages in Germany, you can find them in the following places: Restaurants/bars: Kleine Pause - Hamburg Strandpauli - Hamburg Ist mir Wurst - Hamburg WurstDurst - Nürnberg Alles Wurscht - München Feldstern - Hamburg Mauermanns Curry - Düsseldorf Supermarkets Edeka Rindermarkthalle - Hamburg Rewe Stanislawski - Hamburg Thanks again FoodLabs for inviting us along! #FoodTech #FutureOfFood #Mycelium

Is mycelium taking over the food industry down under? 🍄🇦🇺 Israeli food tech startup Kinoko-Tech has teamed up with Metaphor Foods to bring sustainable, mycelium-based food to Australia, with big plans to expand across Asia. Thanks to this partnership, Kinoko-Tech will soon be producing thousands of tons of protein-packed, mycelium-based foods including meat alternatives, snack bars and crisps. Their game-changing tech uses mycelium grown on legumes and grains to create nutrient-dense, minimally processed food that has a super low carbon footprint. With Metaphor Foods backing them, Kinoko-Tech will be able to scale up their operation in 2025 and make a meaningful impact on global food sustainability, which is what we love to see. 🌍🍽️ Well done Jasmin Ravid and team. #Mycelium #FoodIndustry #Australia

Congratulations to the most delicious vegan meat out there! 🐷🌭 Our friends and collaborators The Raging Pig Co. have successfully raised their seed round and will be using the money for product development and to accelerate their growth as one of the leading plant-based sausage dealers in Germany. 🚀🌭 Back in March, we announced our collaboration with The Raging Pig Co. to incorporate mycelium into their product range, which we’ve been working hard on behind the scenes to make as tasty as possible. Keep your eyes peeled for that and for even more exciting (and delicious) things to come. #Mycelium #Investors #PlantBased

Kynda is a biotech startup that uses bioreactors to ferment mushroom mycelium in order to produce alternative proteins for the food industry.

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