Nature's Fynd

Nature’s Fynd creates protein using a microbe discovered in the geothermal springs of Yellowstone National Park’s ancient volcano. The microbe was discovered by one of the founders when researching extreme life at Yellowstone with support from NASA. According to the company, the microbe can produce nearly 2 tons of Fy (fusarium strain flavolapis) using only a ton of sugar.

In June 2021 , the startup received a letter from the FDA citing that the agency had no questions about the Generally Recognized as Safe (GRAS) status of its Fy fungi ingredient for use in plant-based food and beverage products. In February 2021, Nature’s Fynd debuted its Dairy-Free Cream Cheese, which is made using Fy protein, coconut oil, and sugar. This product claims to match the taste of traditional cream cheese while being free from lactose, nuts, soy, artificial flavors, and preservatives and is certified Kosher. In December 2023 , the company expanded its dairy-free range with what it claims to be the world’s first fungi-based yogurt.

In March 2020, Nature’s Fynd announced plans to start production at its new 35,000 sq ft manufacturing facility in Chicago. In October 2021 , the company announced the construction of a new 200,000 sq ft production facility in Chicago. Its plan to open a manufacturing facility in Singapore was shifted from its original date to 2H 2023 due to supply chain constraints.

Key customers and partnerships

In July 2022 , the company announced that its bioreactor will be heading to the International Space Station (ISS) onboard SpaceX-25 as a part of its ongoing collaboration with NASA’s EPSCoR, Montana University, and BioServe Space Technologies. The flight study was planned to research novel methods of protein production for space exploration and the implications of growing Fy in low-earth orbit microgravity and radiation conditions

Funding and Financials

In its latest funding round in July 2021 , Nature’s Fynd secured USD 350 million in Series C funding led by SoftBank’s Vision Fund 2. The funds were to be used to expand its production capacity, develop new partnerships, expand its product offering, and prepare for global expansion. Further, in April 2022 , the startup received a grant of USD 4.8 million from the Bill and Melinda Gates Foundation to introduce its fermentation technology to low- and middle-class communities.