In our 21st century farm, a new whole food is created from mycelium fermentation and legumes.
About the Farm
At KULT FARM, we are evolving food culture by producing a whole food of the future. As a 21st-century farm, we combine traditional fermentation knowledge with precise process control. Our proprietary, advanced solid-state fermentation process enables quality-assured production with efficient resource utilization. This makes us the first and only supplier in Europe to offer an EU-approved mycelium-based product of this quality, cost-effectiveness, and scalable quantity. Our natural protein carrier contains only five ingredients, is rich in fiber, and free of common allergens.
KULT FARM was founded in 2022 by Hendrik Kaye and Dr. Bruno Scocozza. The starting point was a concrete everyday problem: they wanted to eat more consciously and found hardly any products that were both delicious, versatile in their cooking, and met their standards for naturalness. This experience led to the idea of developing a fermentation-based staple food that combines enjoyment, nutritional value, and resource conservation.
About the Team
Today, a 15-person team at three locations works on the further development of the product and process. Expertise from nutritional science, microbiology, biophysics, environmental and process engineering, food development, culinary arts, production, and process and scaling management is closely integrated. Scientific precision and practical kitchen experience intertwine – with the goal of permanently establishing fermentation-based foods in everyday life.
What makes us especially happy: Our products are developed in accordance with planetary boundaries, as defined by the Potsdam Institute for Climate Impact Research and the Planetary Health Diet (EAT-Lancet Commission), which recommends a significant increase in daily pulse intake. The ingredients and technology are impressive due to their significantly lower water, land, and emission requirements compared to animal protein and similar plant-based proteins.
