Nature's Fynd

June 6, 2022

Fungi Protein Heading to Space Station Aboard SpaceX to Test Viability as Astronaut Food

Back in 2012, researchers exploring the thermal springs of Yellowstone National Park happened upon a hearty new microbe called Fusarium strain flavolapis. Having survived the acidic volcano springs of Yellowstone meant the microbe, a fungus, might just survive in a challenging environment like outer space.

That was the theory, but researchers will soon know how Fusarium flavolapis performs 254 miles above earth as the fungi heads to the International Space Station aboard SpaceX’s 25th cargo mission for NASA on Friday, June 10th. The fungi will go to space as part of NASA’s EPSCoR (Established Program to Stimulate Competitive Research), under a project where Montana State University, BioServe Space Technologies, and a startup called Nature’s Fynd will test how it performs and see if it could be used as a source of food for astronauts.

The fungi, now better known by its commercial name of Fy, was initially isolated by Dr. Mark Kozubal under a research program funded by NASA and the National Science Foundation. Kozubal would go on to found Nature’s Fynd as part of an effort to commercialize Fy as a complete protein that could be used in plant-based meat and dairy substitutes. Earlier this year, Fy made its way to market as part of a series of consumer products that includes meatless breakfast sausage and dairy-free cream cheese

As Nature’s Fynd worked to develop Fy into new consumer-facing products, the company continued to work with NASA under their Small Business Technology Transfer (STTR) program, which had opened a call for microbial biomanufacturing technologies in space. Nature’s Fynd worked with researchers from Montana State University to build a bioreactor prototype that could grow FY in microgravity environments like the International Space Station (ISS). And earlier this year, Nature’s Fynd, MSU, and Bioserve Space Technology, a Center within the University of Colorado Bouldertechnologies, received a grant under NASA’s EPSCoR to test the bioreactor in space.

One of the reasons Fy is so attractive as a potential food source for astronauts is it’s a source of complete protein, meaning it has all nine of the necessary amino acids humans need as part of their diet. It’s also a source of net new protein, meaning – unlike pea or animal protein – it isn’t simply a protein that’s been converted from one source to another. In space, efficiency is the name of the game, and Fy’s ability to create protein without an intermediary makes it a promising new candidate to feed long-term space travelers. Starting this Friday, researchers will soon know whether Fy will live up to that promise.

This project is one of many being funded by NASA as part of its effort to develop sources of food for long-term space travel. Earlier this year, the space agency announced $1 million in prize money for Phase 2 of its Deep Space Food Challenge, a NASA Centennial challenge that aims to foster innovation around sustainable food production technologies or systems that require minimal resources and produce minimal waste. The space agency has also experimented with baking cookies and printing pizzas in microgravity environments.

September 5, 2021

The Alt Protein News Round-Up: Cultured Crab Meat & Groundnut Milk

This week, a big announcement was made in the alternative protein space: Eat Just announced that it partnered with Qatar Free Zones Authority (QFZA) to build a cultured meat facility in the Middle East and Northern Africa (MENA) region. The region is soon set to become the second in the world to grant regulatory approval for the sale of cultured meat.

In addition to this news, we found some other interesting pieces, including Shiok Meats’ recent unveil, Nature Fynd’s retail launch, a study on the scent of plant-based burgers, and a new plant-based milk made from groundnuts.

Shiok Meats showcases the world’s first cultured crab meat

Shiok Meats, a cultured seafood company, unveiled its most recent product at a private tasting event in Singapore: cultured crab meat. The alternative seafood product was served in two dishes, including crab cakes and chilli crab. Additionally, the company’s other cultured seafood was featured in lobster-flavored potato chips and tom yum shrimp soup. Shiok Meats is currently building a cultured seafood manufacturing plant in Singapore, and has the goal of bringing its products to market by 2023.

Nature’s Fynd launches two new products in first retailer location

Nature’s Fynd applies a fermentation process to Fusarium strain flavolapis, a microbe found in the geothermal pools of Yellowstone National Park, to craft its proprietary Fy Protein. Using Fy Protein and other plant-based ingredients like coconut oil and soy protein, the company launched plant-based breakfast patties and cream cheese earlier this year. This week, the company announced that it has released new flavors of its original products: maple-flavored meatless breakfast patties and dairy-free chive and onion cream cheese.

The first products from Nature’s Fynd were only available on its website, but as of September 1st, the plant-based alternatives can now be purchased at Berkely Bowl in Berkely, California. In the promotional email sent out, Nature’s Fynd disclosed that they will be bringing their products to more stores by the end of the year.

An alternative milk made from groundnuts launches in Singapore

WhatIF Foods, a Singapore-based food tech company, recently launched a new alternative milk called BamNut Milk made from Bambara groundnuts, coconut oil, and shea butter. Bambara groundnuts, native to West Africa, contain 20 percent protein and the crop is resistant to extreme heat and dry weather conditions. The plant-based milk has no added sugars, and one serving boasts 7 grams of protein. One carton costs $5.99, and the product is currently only available for Singapore residents.

*Photo by amirali mirhashemian on Unsplash*

Study analyzes which plant-based burger smells the most like a beef burger

A chemistry professor at Eastern Kentucky University, LiLi Zyzak, led a project that studied which plant-based burgers had the closest scent to traditional beef burgers. Cooking a burger, specifically raw hamburger meat, releases volatile compounds that can be challenging to recreate in plant-based alternatives. In the study, eight of the leading brands of plant-based burgers were cooked up. Zyzak and her colleagues identified compounds being released from the cooking burgers through gas chromatography-mass spectrometry. The best smelling burger went to Beyond Meat’s pea protein burger patty, with Nestlé’s Awesome Burger coming in second.

The USDA wants to know what people think about cell-based meat

The USDA’s Food Safety and Inspection Service (FSIS) announced it had opened a 60 day period in which it will solicit comments to questions put forth in an advance notice of proposed rulemaking (ANPR). The move is significant because it signals that the US government is getting serious about developing a regulatory framework for an industry that has changed significantly since the USDA and the FDA first announced they were looking into meat created by cellular agriculture.

July 19, 2021

Nature’s Fynd Raises $350M Series C for its Microbial Protein

Nature’s Fynd, which makes protein from microbes that originated in geothermal springs of Yellowstone National Park, announced today that it has raised a $350 million Series C round of funding. The round was led by SoftBank’s Vision Fund 2, with participcation from new investors including Blackstone Strategic Partners, Balyasny Asset Management, Hillhouse Investment, EDBI, SK Inc. and Hongkou, as well as other existing investors. This brings the total amount raised by Nature’s Fynd to more than $500 million.

The company’s protein is called Fy, and it’s a fermented fungi protein derived from the Fusarium strain flavolapis microbe. Because Fy is grown through fermentation, the cultivation of the protein requires less land, water and energy than traditional agriculture. Fy is a complete protein with 9 essential amino acids, and it can be used to make alternative meat and dairy products. In February of this year, Nature’s Fynd announced its first two Fy-based products: a dairy-free cream cheese and a meatless breakfast patty. The company also makes a dairy-free yogurt that was eaten on camera by Bill Gates (a Nature’s Fynd investor) and Anderson Cooper during a segment on 60 Minutes earlier this year.

Fermentation has been dubbed the third pillar of alternative protein, alongside cell-based and plant-based protein. We have seen a wave of startups using fermentation technology to bring variety of animal-free products to market. Perfect Day and Remilk use fermentation to create dairy proteins. Nourish Ingredients ferments yeast to make plant-based fats. SuperBrewed ferments microbes to create a vegan protein powder than can be used in plant-based cheese and milks. And Better Meat Co. recently launched its own fermentation production facility to create its mycoprotein-based Rhiza ingredient.

All of this activity has also helped attract plenty of funding over the past year and a half. According to data from the Good Food Institute and Pitchbook, fermentation startups received $590 million in funding in 2020. In addition to Nature’s Fynd’s haul announced today, last month Motif Foodworks, which uses microbial engineering and precision fermentation to create novel food ingredients, raised $226 million.

Nature’s Fynd said it will use its new funding to expand its production capacity, add new products to its lineup, and set the stage for its international growth.

February 15, 2021

Gates-Backed Nature’s Fynd Unveils Initial Products Made From Fermented Fungi

Nature’s Fynd, which produces protein made from fermented fungi, unveiled over the weekend its first two products made from its proprietary protein: a dairy-free cream cheese and meatless breakfast patties.

Nature’s Fynd uses a member of the fungi family called Fusarium strain flavolapis for its protein, which was discovered in the geothermal hot springs of Yellowstone. The fungi are fed a combination of nutrients and as they grow, layers of fibers comparable to muscle fibers are formed. After just a few days of growth, the fungi can be harvested and used to make the company’s alternative protein products.

The company’s new dairy-free cream cheese includes Fy Protein (Nature’s Fynd fermented fungi protein), coconut oil, and sugar, and contains 1g of protein. The meatless breakfast patties use Fy Protein as the main ingredient, along with soy and fava bean protein. The serving size of two patties has 12 grams of protein.

Nature’s Fynd has raised an impressive $158 million to date, from backers including Al Gore and Bill Gates. Gates appeared on 60 Minutes this past weekend and spoke about Nature’s Fynd and the environmental benefits of using fungi as an alternative protein source. Gates and Anderson Cooper sampled the company’s dairy-free yogurt, which presumably will be rolled out soon.

Using fungi as an alternative protein source is considered a more sustainable option over animal protein because it does not require vast amounts of water, feed, and land that animals do. Other companies in the space include Meati, which uses fungi, specifically mycelium, to create plant-based steak and chicken alternatives, and AtLast, which makes a plant-based bacon. Prime Roots uses another fungus called koji to produce its plant-based beef, pork, and chicken products.

Nature’s Fynd is currently accepting pre-orders for its first products on its website. The items are for sale as a bundle for $14.99 with $10 shipping.

Nature's Fynd

Footer