KULT FARM

KULT FARM, previously operating as Esencia Foods, produces a whole-food protein base made by fermenting legumes with mycelium in a solid-state process. The company describes mycelium as the root-like system of mushrooms, used as a microorganism that consumes and digests a feed containing legumes and other food streams, yielding a solid mass with a meat-like texture and umami flavour. The company positions the approach as an extension of a fermentation technique used in the food industry for more than 1,000 years, expanded to centre-of-the-plate applications such as vegan meat, fish and hybrid meat products.

The current product line comprises KULT Chunks (positioned for curries, stir-fries, bowls and stews) and KULT Mince (for bolognese, fillings, ragouts, bowls and burger patties), each made from five natural ingredients, alongside a mixed mince combining the fermented base with meat to reduce cost. Marketing materials describe products as naturally grown and unprocessed, free from additives, E-numbers and allergens, high in protein and fibre and containing natural omega-3, at a stated cost from EUR 0.80 per portion. Earlier Esencia Foods materials describe mince, chunks and slices for gastronomy and customisable vegan meat, fish and hybrid meat components for food producers, plus upcycling of food-grade sidestreams from third parties.

The company states it is the first and only provider in Europe offering an EU-approved mycelium-based product at its stated level of quality, cost efficiency and scalable volume, and says it has filed two patents on its fermentation platform.

Founding story

KULT FARM was founded in 2022 by Hendrik Kaye and Dr. Bruno Scocozza. According to the company, the starting point was an everyday problem: the founders wanted to eat more consciously but found few products that satisfied them on taste, culinary versatility and naturalness, which led to the idea of developing a fermentation-based staple food combining enjoyment, nutritional value and resource efficiency.

Business model

KULT FARM sells fermented mycelium-legume protein products business-to-business: to professional kitchens and gastronomy operators as ready-to-use chunks and mince, and to food producers as a customisable protein base for vegan meat, fish and hybrid meat products. It also invites food companies to have food-grade sidestreams evaluated as fermentation feedstock. The company describes itself as venture-backed and actively solicits investor contact via a deck and a two-page overview.

Product sales to gastronomy customers and food producers; the website cites a price from EUR 0.80 per portion and claims pricing roughly 30% below meat.

Traction

The legacy Esencia Foods site cites 4,000 tasters, three development projects with food producers, an endorsement from a two-Michelin-star chef context and service in one restaurant. Diego Prado, former head of R&D at Alchemist, is quoted supporting the company, as is Henrietta Heart, Vice President at Big Idea Ventures, who stated Big Idea Ventures is backing Esencia Foods. Job postings list the company at 11-50 employees, and the company site states a 15-person team across three sites with multiple open roles.

Latest developments

The company has rebranded from Esencia Foods to KULT FARM and launched kultfarm.com with KULT Chunks, KULT Mince and a mixed mince product. It is hiring for solid-state fermentation scaling, bioprocess/indoor farming engineering and food process engineering roles at its Barcelona-area pilot plant, plus product development in Berlin and a founder's associate role in Frankfurt, indicating a focus on scaling production.