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.
