Kynda produces alternative proteins—mycoprotein derived from mushroom mycelium—by fermenting agricultural by-products using proprietary technology. Their process converts underutilized biomass into a protein- and fiber-rich mycoprotein within 24–48 hours. The company supplies a meat-like, umami-flavored ingredient for food and pet food manufacturers and offers low-cost, plug-and-play bioreactors and starter cultures for in-house fermentation. In 2024 Kynda began constructing a large-scale facility in Jelmstorf near Hamburg to produce several thousand tons of "Kynda Meat" annually. That new facility is scheduled to open in Q2 2025 as the company scales to meet growing customer demand. Kynda raised €3M in a Seed round to increase production capacity and accelerate commercialisation of its technology.

Total raised

$4M

Funding rounds

1

Latest round

Seed

Latest activity

Feb 2025