KULT creates a new staple food for professional kitchens by fermenting legumes with mycelium, producing high‑protein “chunks” and “hack” pieces that can be used in curries, bowls, stews, Bolognese sauces, burger patties and more.
Funding
$1.1M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
Professional kitchens often rely on animal-derived protein or heavily processed plant proteins that can lack texture, flavor integration, or require multiple ingredients, making it difficult to create consistent, high‑protein dishes with a firm bite while maintaining simplicity and natural sourcing.
Solution
KULT produces a novel staple food for professional chefs by fermenting legumes with mycelium, creating high‑protein “chunks” and “hack” pieces that serve as versatile plant‑based protein carriers. The products are made from only five natural ingredients, delivering a firm, bite‑ready texture that can be directly incorporated into a wide range of dishes such as curries, bowls, stews, Bolognese sauces, and burger patties. By leveraging mycelium fermentation, KULT provides a clean‑label, protein‑dense ingredient that simplifies recipe development and reduces reliance on animal proteins or highly processed alternatives. Chefs can use the chunks for stir‑fries and soups, while the hack format works well in minced‑meat applications, offering consistent performance across diverse culinary contexts.
Target Audience
Primary customers are professional chefs and culinary operations in restaurants, catering services, and food‑service providers seeking a natural, high‑protein, plant‑based ingredient that integrates easily into a variety of menu items.
Features
- Mycelium‑fermented legume base delivering high protein content in a natural, minimally processed form
- Two texture formats: “Chunks” for solid‑bite applications and “Hack” for minced‑meat style dishes
- Composition limited to five natural ingredients, supporting clean‑label and allergen‑friendly menus
- Firm, bite‑ready texture that holds up in high‑heat cooking, sauces, and grilling
- Neutral flavor profile that readily absorbs seasonings, sauces, and marinades for versatile culinary use