Precision fermentation (PF) products can be used either as ingredients in other foods (e.g. whey protein in baked goods) or as stand-alone components (e.g. precision fermentation whey protein powder). Although the technology is being used more and more frequently, consumer awareness is still low.
Financing capital for fungal protein start-up Kynda
Mushroom mycelium is now used in many areas as a versatile, bio-based material: loudspeaker boxes, insulation panels or even stage sets. Another field of application is protein-rich meat substitutes, for which single-cell mushrooms are propagated and harvested. With this method, the start-up Kynda wants to create the basis for a new generation of vegan products and at the same time promote the circular economy in the agricultural and food industry.