Precision fermentation uses bacteria, yeast or other fungi to produce egg and milk proteins. The result is foods such as milk or cheese with a familiar taste and texture. Proponents hope that this will lead to more sustainable food production, as nutrient-rich proteins can be produced using fewer resources. But what about consumer acceptance? According to a study by the University of Göttingen, the majority of German consumers are willing to try and buy cheese produced in this way.
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.