Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower Saxony. The site aims to convert underutilized food processing sidestreams into fungal mycelium for use as protein. The facility includes R&D space for process optimization and production area with fermentation capacity, enabling the development of starter cultures to produce up to 25,000 tons of fungal mycelium annually at customer facilities.

Kynda’s fermentation process targets sidestreams from plant protein processing, soy and oat beverages, dairy, sugar, and starch production. Despite more than 90 million tons of such sidestreams remaining unused in the EU each year, Kynda aims to create value and increase efficiency within existing food production facilities by sharing their technology with the industry. Lower Saxony’s Minister for Food, Agriculture and Consumer Protection, Miriam Staudte, cited fermentation as a key technology for sustainable nutrition and economic growth, acknowledging Kynda as a technological leader in biomass fermentation for food.