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Milk- and Dairy Alternatives

Nature’s Fynd Launches “World’s First” Fungi-Based Yogurt at Whole Foods

December 8, 2023December 8, 2023

Chicago-based food company Nature’s Fynd has developed what it claims is the world’s first fungi-based yogurt. The dairy-free product, which is described as “delightfully thick and creamy”, is made from the company’s nutritional and sustainable Fy protein. Packaged in single-serving containers, the yogurt is available in three flavors — strawberry, peach, and vanilla. It contains 8 grams of protein, 4 grams of fiber, and live active cultures, while also being free of allergens such as nuts, soy, and gluten. All three flavors are available at Whole Foods stores US-wide from January. Fy protein is produced through the fermentation of a type of fungi that originates in Yellowstone National Park; the process uses just a fraction of the resources required by traditional agriculture. The new yogurts …

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Natures Fynd Cream Cheese

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Products & Launches

Nature’s Fynd Expands Nationwide Presence at Whole Foods with Dairy-Free Cream Cheese

September 4, 2023

Nature’s Fynd is extending its reach by introducing its Dairy-Free Original Cream Cheese at select Whole Foods Market locations nationwide. This expansion follows the brand’s successful regional launch of Meatless Breakfast Patties earlier this year and underscores Nature’s Fynd’s commitment to providing sustainable and delicious options for consumers. The Dairy-Free Cream Cheese, crafted with Fy™, a nutritional fungi protein derived from Yellowstone National Park, is now available in Whole Foods stores from the Pacific Northwest to the Rocky Mountains and all the way to the East Coast. This addition to the Nature’s Fynd product line is lactose-free, nut-free, soy-free, and certified Kosher (DE) and contains no artificial flavors or preservatives. Thomas Jonas, CEO and co-founder of Nature’s Fynd, expressed his excitement for the expansion, stating, …

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Natures Fynd cheese spread on bagel

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Nature’s Fynd Receives Health Canada’s Approval to Market Alt Products Powered by the “Fungus from Yellowstone Park”

August 24, 2023August 23, 2023

Chicago-based Nature’s Fynd has received authorization from Health Canada, the federal department responsible for national health standards and policy, to commercialize its alt meat and dairy products made with a novel fungi protein called Fy. Nature’s Fynd grows its fungi protein using proprietary fermentation and a fungus called Fusarium strain flavolapis, discovered in Yellowstone Park’s geothermal springs. The novel protein is used as a whole ingredient to make animal-free foods. According to Health Canada, the product approval came after a comprehensive assessment of Fy Protein’s safety for human consumption. In the USA, Nature’s Fynd received FDA greenlight for its fungi ingredient in March 2021. Similarly, the Canadian food company Smallfood also discovered a wild microalgae strain capable of producing premium proteins through biomass fermentation. The company is …

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Chef Ripert with Nature's Fynd

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Products & Launches

Nature’s Fynd and Chef Eric Ripert Unveil World’s First Dressings Made with Fy Protein

July 27, 2023July 25, 2023

Chicago-based food company Nature’s Fynd announces it has collaborated with globally acclaimed chef Eric Ripert to create artisanal Vegan Fy Dressings, the world’s first dressings made with the company’s nutritional fungi protein. Available in a trio of 8 oz bottles, the limited-edition dressings will launch online on July 26. According to Nature’s Fynd, Chef Ripert’s better-for-you dressings are handcrafted in small batches and come in three varieties: Zesty Goddess – Bright and herbaceous with a citrusy flavor Miso Caesar – Featuring tanginess and umami Herbed Ranch – A blend of herbs with a roasted garlic finish The dairy-free dressings also pay homage to the famous sauces Chef Ripert creates at his iconic restaurant Le Bernardin, and offer a planet-friendly way to enhance salads with animal-free …

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Nature's Fynd expands into retail across the US

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Retail & E-Commerce

Nature’s Fynd Expands Retail Distribution, Bringing its Revolutionary Fungi Protein to More Tables

May 4, 2023May 4, 2023

Chicago-based Nature’s Fynd announces new retail distribution expansions for its alt meat and dairy products made with fermented proteins from fungi. After launching regionally a year ago, Nature’s Fynd Meatless Original Breakfast Patties will now be on the shelves of 400 Whole Foods Markets stores across the US. Additionally, the company’s Dairy-Free Cream Cheese, in Original and Chive & Onion flavors, is launching in all Fresh Thyme Market locations — a full-service specialty retailer with 70 stores in ten states across the Midwest. Cutting edge of alt protein Nature’s Fynd has raised $500 million to date, including a $4.76 million grant from the Bill & Melinda Gates Foundation. At the cutting edge of the alt protein food tech revolution, Nature’s Fynd produces fermented fungi proteins from a microbe originating in the geothermal …

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Fy Cream Cheese Sprouts

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Products & Launches

Nature’s Fynd Launches Dairy-Free Cream Cheese into US Sprouts Nationwide

October 12, 2022

Nature’s Fynd, a food tech company making meat and dairy alternatives with fungi-based Fy™ protein, announces its Dairy-Free Cream Cheese is now available at Sprouts Farmers Markets across the US. Made with Fy, a fungi protein grown using Fynd’s novel fermentation technology, the new cream cheese compares to traditional cream cheese in taste and spreadability, says the brand. It can also be substituted in nearly any recipe calling for cream cheese ingredients. Available in Original and Chive & Onion flavors, each 8 oz tub retails for $4.99 and can be found in Sprout’s refrigerated sections. Fynd’s notes its Dairy-Free Cream Cheese is fully vegan, nut-free, soy-free and contains no artificial flavors or preservatives. Volcanic protein Fy protein is a nutritious and highly sustainable ingredient originally …

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Nature’s Fynd, SpaceX and NASA Launch Novel Bioreactor to Grow “Fy” Fungi Protein in Space

July 16, 2022

Chicago food company Nature’s Fynd, in collaboration with NASA, has launched a protein bioreactor aboard SpaceX-25 en route to the International Space Station. Seeking to develop new sources of sustainable protein for space exploration, the flight study will demonstrate the use of novel technology to grow high-protein food on the ISS. Revolutionary research During the study, the bioreactor will grow Fy, Nature’s Fynd’s nutritional fungi protein, by utilizing the company’s patented fermentation technology. According to the brand, its technology uses a fraction of the land, water and energy required in traditional agriculture. The bioreactor has also been proven to efficiently convert simple feedstocks, such as vegetation and excess plant material, into high-protein biomats of fungi. The ISS study will now test the bioreactor’s efficacy under …

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Karuna Rawal Chief Marketing Officer

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Nature’s Fynd: “Changing the Food System is Hard Work and Demands Innovative Solutions”

May 3, 2022

Nature’s Fynd creates versatile alternative proteins born out of research conducted for NASA on microbes with origins in Yellowstone National Park, culminating in breakthrough fermentation technology and the new-to-the-world nutritional fungi protein “Fy”, for which it has raised an incredible $500M to date. It came as no surprise to hear the news last week that Nature’s Fynd was awarded a $4.76 million grant from the Bill & Melinda Gates Foundation, as the Chicago-based fermentation specialists are no doubt operating at the forefront of the alt protein food tech revolution. It has been two years since we last spoke with CMO Karuna Rawal, so it was time to catch up and learn more about the company’s most recent impressive achievements. Where and how was Nature’s Fynd …

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Nature’s Fynd Awarded $4.76M Grant to Expand Fermentation Tech to Rural Farmers

September 11, 2023April 27, 2022

Nature’s Fynd, a food company growing novel Fy™ protein from fermented microbes, has received a $4.76M grant from the Bill and Melinda Gates Foundation to introduce its fermentation technology in low- and middle-income farming communities. Intended to bolster global food security, the multi-year grant will support the development of independent fermentation-based production units that can provide more income and nutritional benefits to rural farmers. “Decentralizing fermentation” According to the company, approximately 1/3 of the world’s food is produced by 500 million small farming households in Asia and Sub-Saharan Africa. However, most of these households live off of less than $2 per day and manage less than five acres of land, limiting farmers’ opportunities to diversify their income and invest in greater production. By decentralizing the production …

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Nature's Fynd Breakfast Patties Whole Foods

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Meat- and Fish Alternatives

Nature’s Fynd Sausages Made With “New-to-the-World” Microbial Protein Arrive at Whole Foods

March 16, 2022

Nature’s Fynd, a food company using protein-rich fungi to make meat and dairy alternatives, announces the launch of its Meatless Original Breakfast Patties in select Whole Foods Markets in April. Made with Fy Protein, a nutritious protein first obtained from microbes living in geothermal springs, the breakfast patties offer consumers a brand new protein option. With the Whole Foods launch, a large-scale audience will be able to try this first-of-its-kind protein for the first time. Containing 11 grams of protein and 4 grams of fiber per serving, Nature’s Fynd says the patties also have 75% less fat than traditional pork sausage. A “new-to-the-world” protein Using breakthrough liquid-air surface fermentation technology, the vegan and non-GMO Fy Protein can be used to create a vast range of …

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Moohwan Kim, SK Inc.

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SK Inc: “Strategic in Investing Across a Range of Food Technologies, From Meatless Farm to Perfect Day”

October 30, 2021

South Korea’s SK Inc. has invested approximately $100 million in new food-focused companies in the US, Europe and Asia over the past year, starting with a $45 million investment in Perfect Day in 2020 and including such alt protein pioneers as Nature’s Fynd and Meatless Farm. Moohwan Kim, executive vice president of SK Inc.’s Green Investment Center, took time out to tell vegconomist about the famous Asian conglomerate’s achievements and goals in the plant-based space. Who is SK Inc. and how long has the company been investing in the alternative food market? SK Inc. is the strategic investment company for SK Group, South Korea‘s third-largest conglomerate. In addition to SK Inc., SK group has major global operating companies in energy, semiconductors, telecommunications and life sciences. …

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breakfast-bundle Nature's Fynd

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Investments & Finance

Newly-Crowned Unicorn Nature’s Fynd to Reinvent the Future of Food With Huge New Facility

October 29, 2021

Chicago-based Nature’s Fynd, producer of fermented fungi proteins from a microbe originating in the geothermal springs of Yellowstone National Park, announces construction of a new 200,000 Sq. Ft. facility in Chicago to expand capacity for its meatless and dairy-free products. When the products were pre-released this February, they sold out within a 24 hour period. Founded in 2012, Nature’s Fynd’s early investors included Bill Gates’ Breakthrough Energy Ventures and Al Gore’s Generation Investment Management. Nature’s Fynd raised $350 million in Series C funding led by SoftBank this July, bringing a total raise to $500M and meaning the company achieved Unicorn status, placing it amongst a dozen or so startups in the Chicago area to hit a unicorn valuation or higher this year. Comfortably in Unicorn …

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Nature's Fynd

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Investments & Finance

Nature’s Fynd Secures $350M in Series C Bringing Total To $500M for Volcanic Fungi Protein

July 19, 2021

Nature’s Fynd, producer of highly sustainable fungus protein from a microbe originating in the geothermal springs of Yellowstone National Park, has just announced $350 million in a Series C financing bringing the company’s total financing to over $500 million. The company closed an earlier round in December of last year and in February of this year it pre-released its portfolio products of burger patties and cream cheeses, selling out immediately within the first 24 hours. The Chicago based team of food scientists create alt meat and dairy products with the highly versatile nutritional fungi protein, called “Fy”, which is created by a unique fermentation technology using just a fraction of the land, water and energy required by traditional agriculture. In interview with vegconomist last year, …

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elysabeth PBM

Plantbased Business Hour

Life Is Sweet When Plant-based Meat Is on 60 Minutes

February 22, 2021

Every week, Plant-based Business Expert Elysabeth Alfano breaks down the headlines with her review and analysis in the Plantbased Business Minute. Elysabeth is the founder of Plant Powered Consulting, the host of the Plantbased Business Hour and the Consulting Managing Director, vegconomist, North America. She doesn’t use a teleprompter. Here is the Plantbased Business Minute for the week ending February 19, 2021. You don’t need to be perfect to make an impact. Bill Gates takes to 60 Minutes to talk about reversing climate change in anticipation of his new book coming out, How to Avoid a Climate Disaster. In the 60 Minutes discussion with Anderson Cooper, Gates talks about switching out animal meats for plant-based meats. He names Beyond Meat and Impossible Foods. He also …

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breakfast-bundle Nature's Fynd

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Products & Launches

Nature’s Fynd Pre-Releases Products Created With Volcanic Fungi, Sells Out in 24 Hours

February 16, 2021

Chicago’s Nature’s Fynd, which discovered microbes with origins in Yellowstone National Park and uses breakthrough fermentation technology produces to produce its new-to-the-world, nutritional fungi protein called Fy, announced yesterday that its Fy Breakfast Bundle was available for pre-order. Less than 24 hours later, its website states that the Breakfast Bundles are already sold out.

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Nature's Fynd

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Nature’s Fynd Raises Additional $45M For a Total Raise of $150M For Volcanic Fungi

December 9, 2020December 9, 2020

Chicago-based Nature’s Fynd announces the raise of an additional $45 million, increasing the total amount of investment to $150 million. The food-tech company further revealed to grow its team of veterans from the food industry to realize market entry of its unique fungi proteins in 2021.

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Nature’s Fynd: “This is the Moonshot of Our Time. The Stakes are Higher Than Ever, But Solutions Like Ours Offer Greater Potential”

October 27, 2021August 4, 2020

Nature’s Fynd is a sustainable foods company employing breakthrough fermentation technology to produce Fy™, the product of a cultivated, naturally occurring microorganism from the hot springs of Yellowstone National Park, which is being used to produce great tasting, earth-friendly foods.

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Yellowstone National Park

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Plantbased Business Hour

Thomas Jonas of Nature’s Fynd on The Plantbased Business Hour with Elysabeth Alfano

June 18, 2020

Will microbes feed the world? CEO of Nature’s Fynd, Thomas Jonas, explains on The Plantbased Business Hour with Elysabeth Alfano. (Edited highlight video 4:08)

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Natures Fynd

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Nature’s Fynd Raises $80 Million From Bill Gates & Al Gore For “New-to-the-World” Protein Sourced From Volcanoes

June 15, 2020March 24, 2020

Nature’s Fynd, formerly known as Sustainable Bioproducts, has secured $80 million in Series B funding round led by Breakthrough Energy Ventures and Generation Investment Management, chaired by Bill Gates and Al Gore respectively. The company emerged out of NASA supported research into organisms from geothermal springs.

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