Nature’s Fynd

Millions of years ago, in an acidic hot spring located in what is today Yellowstone National Park, a remarkable microbe was born. In 2009, our co-founder and Chief Science Officer’s research on extremophiles led him to the park’s hot springs. Inspired by nature’s own efficiency, we then invented a breakthrough fermentation technology called liquid-air interface fermentation to grow the microbe into Fy Protein™ 24/7, 365 days a year without the need for rain, sun, or soil. At Nature’s Fynd, we create Fy™, our new-to-the-world, nutritional fungi protein in the South Side of Chicago, and then we make Fy into a wide range of truly delicious meatless and dairy-free foods so we can nourish people and nurture our planet for generations to come.