Nature’s Fynd, the Chicago-based startup, recently announced the launch of what they claim to be the “world’s first” fungal protein yogurt, as reported by Green Queen.
This new yogurt, available in vanilla, strawberry, and peach flavors, is described as both delicious and nutritionally rich. Set to debut in Whole Foods supermarkets across the United States in January, each 5.3-ounce cup contains 8 grams of protein,8-9 grams of total sugar, and 4 grams of dietary fiber. The yogurt also features active bacterial cultures, essential amino acids, is easily digestible, and is free from common allergens like soy, nuts, or gluten.
Founded in 2012 and headquartered in Chicago, Nature’s Fynd specializes in microbial fermentation to produce alternative proteins. The fungal protein in this new yogurt, known as Fy Protein™, follows the previously released “meat patties” and dairy-free cream cheese, all developed using their proprietary technology.
The unique Fy Protein™ originates from a hot spring in Yellowstone National Park. In 2009, the founder, Mark Kozubal, studied extremophile microorganisms surviving in extreme environments with support from the National Science Foundation and NASA. In a hot and acidic spring in the park, Kozubal discovered a remarkable microbe – the Fusarium strain. Utilizing this strain for fermentation, Nature’s Fynd developed Fy Protein™, containing all 20 amino acids, minerals, vitamins, and complete proteins.
Nature’s Fynd has successfully integrated million-year-old microorganisms into contemporary food production. With over $500 million in total funding, notable investors include Bill Gates, Jeff Bezos of Amazon, former New York City Mayor Michael Bloomberg, Virgin Group Chairman Richard Branson, as well as Danone and the venture capital arm of ADM.
According to the company, Nature’s Fynd’s proprietary liquid-air interface fermentation technology is used for production, and the production process is environmentally friendly and sustainable:
Less land use
Fy Protein™ requires approximately 99% less land than beef and produces more than 120 times more protein per acre than beef.
Reduced Greenhouse Gas Emissions:
The production of Fy Protein™ reduces greenhouse gas emissions by approximately 94% compared to beef.
Less Water Use:
Fy Protein™ requires 99% less water to produce compared to traditional protein sources.
In terms of supervision, Fy Protein™ has obtained FDA GRAS certification in June 2021. In order to further expand its market territory, Nature’s Fynd has also submitted a new food approval application to the European Union.
The report pointed out that the mycoprotein market size will be approximately US$4 billion in 2023, with a compound annual growth rate of 6% from 2023 to 2033[1]. According to the Good Food Institute, an industry think tank, at least 70 companies around the world are conducting research on biomass fermentation, and in the mycelial world, many companies, including Meati, Libre Foods and Prime Roots, have recently accelerated their pace of innovation.
Reference
[1] Fungal Protein Market Size,ecast by 2033, Future Market Insights,2022-03
