Kynda Breaks Ground on Hamburg Facility to Produce 2,500 Tons of “Kynda Meat” Annually

German biotech company Kynda has started construction on a new facility near Hamburg, Germany, to produce 2,500 tons of its mycoprotein product, Kynda Meat, annually. Using fermentation technology, Kynda transforms fungus strains and food industry by-products into a zero-waste mycelium ingredient within 48 hours. The new facility, featuring two large halls on a 6,200 m² site, will utilize 'plug and play' bioreactors for production.

Kynda Meat is a sustainable and nutritious alternative to traditional meat and plant-based options, offering 37% protein content, all essential amino acids, fiber, and vitamins. The company plans to expand internationally and has already partnered with food tech companies to introduce mycoprotein burgers in Germany. With support from various investors and a focus on creating environmentally conscious products, Kynda aims to revolutionize the food industry with better protein options.