Nature’s Fynd, an innovative Chicago-based plant-based food developer, has 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.
The multi-year award is granted to support research to create independent fermentation-based production units that can deliver additional income and nutritional advantages to rural farmers, with the goal of improving global food security.
<ul><li> Analyst QuickTake : Nature’s Fynd grows Fy, its nutritional fungi protein using a unique microbe from the geothermal springs of Yellowstone National Park. The startup is expanding production in the US and has plans for global expansion, with a view toward penetrating the Asian market to capitalize on consumer demand for sustainable protein. The award will fund research and development for a decentralized version of the technology that is suitable for rural settings and has a long-term business plan that leverages local crops, improves farmer earnings, and allows for large-scale production. Nature’s Fynd was featured in Edge 100 , where we identified the most promising early-stage startups across various emerging industries that have the potential to reshape the future.</ul>
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