Nature’s Fynd, a startup producing alternative protein using microbes, has received a letter from the Food and Drug Administration (FDA) citing that the agency has no questions about the Generally Recognized As Safe (GRAS) status of its “Fy” (Fusarium strain flavolapis) fungi ingredient for the use in plant-based food and beverage products; an indication of the FDA’s approval for Fy protein in food products. Fy has a protein digestibility-corrected amino acid score (PDCAAS) of 0.92, which is higher than pea proteins.

Nature’s Fynd creates the fungi protein using a microbe discovered in the geothermal springs of Yellowstone National Park’s ancient volcano. The non-GMO whole food ingredient is hypoallergenic and can be used in meat, poultry, dairy alternatives, juice, pasta, baked products, soup, fats, and oils.

Founded in 2012, Nature’s Fynd debuted its first two products, dairy-free cream cheese and meatless breakfast patties, in early 2021. In December 2020, the company raised USD 45 million in venture debt and equipment financing, bringing its total funds raised to USD 158 million. The proceeds were utilized to expand its plant operations and prepare for the launch of its food products in 2021.