From IP to Value.
KULT FARM produces a whole food of the future. This natural protein source is grown through traditional fermentation, consists of two basic ingredients, is rich in fiber, and free of typical allergens.
How does our solid-state fermentation work?
KULT products grow within 2 days in 6 easy steps:
1.
First, the substrate is broken up, similar to loosening the soil, before anything is sown.
2.
Then the substrate (product series 1: white beans) is washed and prepared for fermentation.
3.
The central phase then follows:
Fermentation.
It begins with the addition of a mushroom starter culture – similar to yogurt cultures in milk or yeast in dough.
4.
During the fermentation process, filamentous fungi naturally grow into the crushed legumes. Their fibrous network and natural enzymes form the basis for the unique texture, bite, and taste of the final product.
5.
The fermentation process is complete after two days.
The mycelium cake is portioned and individual blocks are vacuum-sealed.
6.
Finally, the product is pasteurized: This ensures food safety and ends the growth process in a controlled manner.
Why solid-state fermentation?
Solid-state fermentation (SSF) of filamentous fungi is considered an emerging field of innovation in food technology. It enables new forms of food production and, compared to liquid fermentation (used in approximately 90% of startups), requires less water, energy, and post-processing steps – making the SSF process more cost-effective and faster to scale.
The use of SSF with mushroom mycelium thus makes a groundbreaking contribution to sustainable food production and precisely addresses the changing needs of a modern food culture.
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Intensive research pays off:
The R&D team at KULT FARM has developed and standardized its own solid-state fermentation process for mycelium-based biomass in its Berlin laboratory; two patents have been filed.
I.
The first patent filed by KULT FARM
protects the product and the method for producing an edible mycelium-composite (edible proteins) using solid-state fermentation. In essence, it protects the entire manufacturing process and the ingredients.
II.
The second patent filed by KULT FARM
relates to special tray-in-tray devices. This allows us to scale up mycelium-based biomass produced using solid-state fermentation on an industrial and cost-effective scale – also through retrofitting.
Scientific Flywheel:
Unique Insights
Patent I:
Process to Product
Trade Secret: Strain-Substrate Database
Patent II:
Scaling Mechanisms
Trade Secret:
Scaling Data Matrix
Own Pilot Plant
Substrate
Filamentous Fungi
Strains
In the pilot production facility in Barcelona, the KULT process is being applied to the highest quality standards for the production of the first product lines: KULT Mince, KULT Chunks, and KULT Block. All work steps were evaluated and optimized during the capacity ramp-up to 4 tons per month, enabling a seamless adaptation for industrial scaling.
This makes KULT FARM the first and only supplier in Europe to offer an EU-approved mycelium-based product of this quality, cost-efficiency and scalable quantity.
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