Kynda, a biotechnology company specializing in fermentation-based protein production, has inaugurated a new research and production facility in Jelmstorf, Lower Saxony. The 720-square-meter site combines laboratory and manufacturing operations, aiming to convert underutilized food processing sidestreams into fungal mycelium for use as sustainable protein.
The facility features 360 square meters of R&D space dedicated to process optimization and substrate adaptation. Its production area boasts a fermentation capacity of 40,000 liters, supporting the development of starter cultures. According to Kynda, this scale could enable decentralized production of up to 25,000 tons of fungal mycelium annually at customer facilities across Europe.
Kynda’s innovative process targets sidestreams from various food industries, including plant protein processing, soy and oat beverages, dairy, sugar, and starch production. Despite over 90 million tons of such nutrient-rich sidestreams remaining unused across the EU each year, the company’s technology offers a way to turn waste into valuable food ingredients.
“To make a real impact, we openly share our technology with industry,” said Franziskus Schnabel, COO and Co-Founder of Kynda. “Our goal is to help companies increase efficiency and create more value within their existing facilities, rather than serving niche markets alone.”
Founded in Germany, Kynda employs 12 people at the Jelmstorf site and develops modular fermentation systems designed for seamless integration into current food production infrastructure. The opening was attended by representatives from the food industry, with German and European manufacturers exploring on-site applications.
Lower Saxony’s Minister for Food, Agriculture and Consumer Protection, Miriam Staudte, highlighted fermentation as “a key technology,” emphasizing its potential to sustainably meet the world’s growing nutritional needs and bolster regional innovation.
