Participated · Seed · Feb 2025

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.

Participated · Seed · May 2023

Fermify develops continuous precision fermentation to produce casein proteins that enable tasty, meltable and economical vegan cheese. The company’s IP-protected continuous bioprocess and use of digital twins target an estimated 50% cost reduction versus conventional batch fermentation and cost parity with conventional cheese by 2027. Fermify says its technology can substantially cut greenhouse gas emissions, with a potential reduction of over half a million tons CO2 equivalents in the next 10 years. Founded in 2021, the startup blends bioprocess engineering, molecular biology and food science to deliver in-house milk protein production for customers. The team reports more than 45 global customers in the pipeline and will begin first implementations at customer sites this year. With the new funding, Fermify plans to accelerate optimization and full digitalisation of its bioprocess and expand the team to meet global demand.