Nature's Fynd

Revolutionizing sustainable nutrition: Nature's Fynd's journey from Yellowstone to your plate 🌋🍽️ I recently had the pleasure of speaking with Karuna Rawal, CMO and CRO of Nature's Fynd, at #NewtopiaNow about their groundbreaking approach to creating meatless and dairy-free foods. Their secret ingredient? A fungi discovered in Yellowstone National Park during a NASA research project! Key highlights from our chat: - Nature's Fynd products are 100% vegan, complete protein sources with fiber, vitamins, and minerals. - Their production process is incredibly sustainable, using minimal land and water. - The brand has partnered with renowned chefs like Eric Ripert and Stephanie Izard for creative product showcases. - Whole Foods was so excited about their dairy-free yogurt launch that they turned it into a national exclusive . What's next? Karuna is passionate about educating consumers on the delicious potential of fungi-based products. With the global population expected to reach 10 billion and climate change concerns growing, Nature's Fynd is positioning itself as a sustainable solution to feed the world. This is my second post about fungi-based products after Four Sigmatic in two weeks that’s taking the retailers by storm! Is this a trend in the making? What are your thoughts on this innovative approach to sustainable nutrition? #SustainableFood #FoodTech #PlantBased #FutureFoods

We took our Climate Optimist Brunch to Cabra LA and it was all smiles for our sweet and savory dishes crafted by Chef Stephanie Izard using Fy™. The endless possibilities of fungi-powered nutrition continues to fuel our optimism for the future. 

Who else is ready to dig into some fungi-powered goodness?! 🍽️ 🍄 We are all about mushrooms, fam! Huge thanks to Nature’s Fynd Nature's Fynd for bringing their seriously delicious, plant-based eats to Symbiocene! Powered by Fy protein (yes, fungi!), their creations are not just mouth-watering—they totally align with our vision for a plant-based future. We’re beyond grateful for their commitment to nourishing both people and the planet with game-changing tech that taps into the magic of fungi. 🌍💚 #naturesfynd #sustainability #foodsystem

World’s first fungi yogurt 🤝 our first trade show Newtopia Now! We had a blast showcasing Nature's Fynd origin story and spending quality time with our retail partners (Whole Foods Market and Fresh Thyme Market ) and meeting new ones. 

This National Park Service Day, we’re celebrating our origins in Yellowstone National Park at the Grand Prismatic. Do you know the origin story of Fy Protein? Like most great beginnings, our roots are in nature. The story of Nature’s Fynd begins millions of years ago in a hot spring located in what is today Yellowstone National Park, where a remarkable microbe was born. In 2009, one of our Co-Founder’s NASA-supported research on extremophiles led him to the park’s hot springs. There, he discovered and isolated a microbe from the fungi family, which he later named Fusarium strain flavolapis. With further research, he realized the endless possibilities of this microbe and eventually decided to see if it could be turned into something edible. Because who doesn’t love food? It turned out to be a nutrition-packed, complete vegan protein. The company then invented a breakthrough technology to grow the protein named Fy™ at scale using fermentation. Like a sourdough starter, the small sample collected from Yellowstone National Park is all it takes now to create a virtually unlimited supply of Fy in Chicago. 

This past month I reached my 5 year anniversary at Nature's Fynd and what a journey it’s been. As I reflect on this ride, I thought it was a good moment to reflect on Marketing’s impact in the alternative protein space. The long term trends towards more sustainable eating that’s better for people and the planet is not going away so why are brands in this space struggling? Read my ADWEEK Voice column to get my take on what we need to do differently. Spoiler alert: Thinking strategically about the consumer, building trust with transparency and remembering the 4Ps of marketing is a good place to start. Thanks to ADWEEK and to Luz Corona, MPS and Terry Stanley for encouraging me to share my voice. #alternativeproteins #marketing #branding #consumer #climatechange

We ❤️  NY. We’ll be at Plant Based World Expo North America at the Javits Center Sept 11 & 12. Stop by booth 306 to try our Dairy-Free Fy™ Yogurt 🥣 and say hi to our team of Fynders. See you there! https://lnkd.in/gikAYuX4

Mile High City, here we come! We’ll be at Newtopia Now at the Colorado Convention Center, Aug 25-28. Stop by booth 727 to try our Dairy-Free Fy™ Yogurt 🥣 For more fungi fun, attend our stage takeover: Fungi, Fermentation, & Fy: The Future of Food on Mon 8/26 at 2pm on the Thrive Stage 🍄🚀 https://lnkd.in/gpinf2i8

Chef Stephanie Izard showcased the endless possibilities of Fy at a brunch last month. Donna Berry of Food Business News attended the brunch and has all the details for you in her awesome piece: https://lnkd.in/gYndX4Wp

We love sharing the endless possibilities of Fy™ with the world – from items you can find at your local Whole Foods Market, to delicious gourmet bites brought to life by chefs like Stephanie Izard. Thanks for the love, Axios: https://lnkd.in/g-RACKMG Photographer - Isaac Joel Torres @KolorblindMedia