KULT FARM

KULT FARM makes a fermented food base from legumes and fungal mycelium, sold as three product lines: KULT Chunks, KULT Hack and KULT Block. The website lists five ingredients (water, legumes, fungal starter culture, yeast extract, salt) and describes the process as solid-state fermentation followed by pasteurisation. The company states that two patents are pending for the process.

The products are presented for professional kitchens, with recipe material for chefs and a contact route for trialling products in professional kitchens. The website also includes an investor call-to-action ("In Spitzentechnologie investieren") and a request for a two-page overview. The company was founded in 2022 by Hendrik Kaye and Dr. Bruno Scocozza, and the website describes a team of 15.

According to the website, the process was developed and standardised by the R&D team in a Berlin laboratory and is applied in production in Barcelona. The website names Berlin and Barcelona as locations. The open job listed is a Food Quality and Process Leader based in Cornellà de Llobregat, Spain, in the quality assurance area.

Product: Mycelium-fermented legume protein base sold as KULT Chunks, KULT Hack and KULT Block for use in professional kitchens.