Kynda commissions Jelmstorf sidestream protein facility

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Kynda commissions Jelmstorf sidestream protein facility

Kynda’s new Jelmstorf site targets large-scale industrial output. The facility converts food-processing byproducts into mycelium-based protein, focusing on circular supply for the beverage and plant-protein sectors. This initiative offers a cost-effective solution for handling high-moisture residues, transforming them into valuable protein ingredients.

Kynda has inaugurated a production and development hub in Jelmstorf, Lower Saxony, aimed at transforming food-processing sidestreams into mycelium-based protein.

The facility targets the rapidly expanding oat and soy drink markets, where high-moisture residues pose a disposal challenge. Utilising these sidestreams as fermentation feedstock, Kynda’s process offers a straightforward industrial route-to-market, leveraging existing infrastructure in beverage and plant-protein facilities.

Read the full article on IN Food.

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