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§ Private Profile · Hauptstraße 6, 29585 Jelmstorf
Provides fermentation systems for mushroom mycelium and mycoprotein ingredients for food & pet food, from agricultural by-products.
Kynda, based in Uelzen, Lower Saxony, Germany, develops plug-and-play biotechnology systems and bioreactors for fermenting mushroom mycelium into mycoproteins using agricultural by-products. These systems produce nutrient-rich, fiber-rich mycoproteins in 24-48 hours, serving as sustainable alternatives for meat analogues and pet food, and the company employs 16 individuals. Having raised €5.8 million in funding, including a €3 million seed round in 2024, Kynda is establishing a 6,200 sq m Jelmstorf facility with 30,000L fermentation capacity for 2,000 tonnes annual mycoprotein output. Lead investors include EnjoyVenture, PHW Group, and Clima Now, with Raging Pig noted as a customer. Kynda was founded in 2019 by Daniel MacGowan-von Holstein and Franziskus Schnabel. Its business model centers on sells plug-and-play fermentation platforms, bioreactors, starter cultures, and mycelium protein ingredients to food producers, funded by seed investments and grants.
Kynda has raised $5.5M across 2 funding rounds.
Kynda has raised $5.5M in total across 2 funding rounds.
Kynda is a biotech startup founded in 2019 in Germany that develops a plug-and-play fermentation system for producing mycelium-based alternative proteins from agricultural by-products.[1][2][5] It serves the food and pet food industries by enabling low-tech companies to perform in-house fermentation without specialized biotech expertise, solving sustainability challenges like food security, climate change, and resource waste through a zero-waste, 24-48 hour process that yields nutrient-rich mycoprotein.[2][3][5] The company has demonstrated growth momentum with a forecasted €1 million turnover in 2024, sales increases in mycelium products, upcoming pet food launches, and construction of a large-scale facility near Hamburg, alongside partnerships like with Zayt Bioscience and discussions in Asia and North America.[2][3]
Kynda was founded in 2019 in Uelzen (near Jelmstorf), Germany, initially as Keen 4 Greens, by co-founders Daniel MacGowan-von Holstein (CEO) and Franziskus Schnabel (COO).[1][2] The idea emerged from recognizing untapped potential in agricultural side streams—such as 75% underutilized crop biomass in the US—and adapting fermentation technology for accessible, decentralized use by low-tech food producers, bypassing high investment and expertise barriers.[2][5] Key early team members include Dr. Nina-Katharina Krahe (R&D Manager/CLO) for research and Franziska Schummer (CPO) for product development from a 16-person interdisciplinary team spanning biotech, food tech, and engineering.[2] Pivotal moments include optimizing to a 48-hour zero-waste process with 100% harvest utilization, heat recycling, and first-mover status as Europe's pioneer in regulatory-free zero-waste mycelium food solutions.[2][3]
Kynda rides the alternative protein wave in foodtech, addressing global protein demand amid climate change and food scarcity by upcycling 75% of underutilized crop biomass into sustainable mycoproteins via precision fermentation.[1][3][5] Timing aligns with rising demand for meat alternatives, sidestream manufacturing, and circular economy shifts, where fermentation's low footprint, feedstock flexibility, and weather independence outpace traditional agriculture.[3][5] Market forces like regulatory approvals for mycelium in Europe, cost pressures on centralized production, and investor interest in scalable biotech (e.g., EIT Food accelerator) favor Kynda's model.[3][4] It influences the ecosystem by democratizing biotech for agri-food partners, fostering collaborations (e.g., Zayt), and accelerating zero-waste innovations toward a resilient bioeconomy.[1][3]
Kynda's trajectory points to global commercialization, with its Hamburg facility enabling mass mycelium production, pet food market entry, and expansions into Asia/North America amid surging alt-protein demand.[2][3] Trends like circular bioeconomy mandates, precision fermentation advancements, and pet food sustainability will propel growth, potentially evolving Kynda from enabler to direct producer and ecosystem leader. As the pioneer in accessible mycelium tech, it stands to redefine protein from waste, scaling impact in a protein-hungry world.[5]
Kynda has raised $5.5M across 2 funding rounds. Most recently, it raised $3.5M Seed in February 2025.
| Date | Round | Lead Investors | Other Investors | Status |
|---|---|---|---|---|
| Feb 19, 2025 | $3.5M Seed | Enjoyventure | — | Announced |
| Feb 1, 2022 | $2M Seed | — | Alpine Space Ventures, Ecapital Entrepreneurial Partners, Chris Schagen, Felix Jahn, Moritz Thiele, Phillip Chambers | Announced |
Kynda has raised $5.5M in total across 2 funding rounds.
Kynda's investors include EnjoyVenture, Alpine Space Ventures, eCapital Entrepreneurial Partners, Chris Schagen, Felix Jahn, Moritz Thiele, Phillip Chambers.