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Thomas Jonas

Chief Executive Officer

Thomas believes in asking the big questions but also in finding new and different solutions. When a chance encounter on the beach in Hawaii led Thomas to a lab in Montana where he met Mark, he saw infinite possibilities in the tiny microscopic organism. When others often ask why, Thomas’ curiosity drives him to ask, why not and what if? Why not use the nutritional power of Fy to positively impact the environment and disrupt the food industry? What if Fy could feed people today and for generations to come? And as a former officer in the French Air Force, Thomas knows that even the sky is not the limit.
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Dr. Mark Kozubal

Chief Science Officer

Mark loves exploring science to find groundbreaking ways to benefit mankind. True to his curious nature, he journeyed to Yellowstone National Park and later discovered an extremophile microbe in samples taken from the hot springs. This microbe eventually grew to become our nutritional fungi protein, Fy. As a leading expert in extremophile organisms, it’s no surprise that his deep knowledge has led NASA, the National Science Foundation, the USDA, and the EPA to seek him out. When Mark isn’t researching extremophiles, he likes to mountain bike, backcountry ski, and strum guitar.
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Matthew Strongin

Chief Financial Officer

Matthew is passionate about leveraging technology to deliver a sustained impact on the planet and our society. This enthusiasm led him to Nature’s Fynd after working in venture capital and banking. As a venture investor in early-stage companies focused on agriculture and energy, Matthew experienced firsthand the struggles and rewards of commercializing technologies that both challenge convention and create sustainable solutions that disrupt the food industry in a positive way. He enjoys building towards audacious goals using his innovative spirit— just ask him about completely remodeling his home in his spare time.
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Karuna Rawal

Chief Marketing Officer

As a marketer with award-winning international success, Karuna was ready for the challenge of building a purpose-driven brand from the ground up. That brand? Nature’s Fynd. Karuna’s broad experience in launching new food innovations combined with an intentional focus on how we can create a better food system led her to this position. Building on the company’s unique origins, Karuna is crafting a compelling narrative for Nature’s Fynd. And her own enthusiasm for food extends beyond her kitchen to seeking out amazing tasting vegan food. So if you’re in Chicago, ask her to share a favorite recipe or restaurant she last visited for a flawless recommendation.
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Jim Millis

Chief Technology Officer

Jim’s belief is simple: live modestly and leave the world in a better place than you found it. He does this by preparing food from his own garden and through his work at Nature’s Fynd. With over thirty years of working as an entrepreneurial leader and his expertise in fermentation technology, Jim helped create the breakthrough method used to grow our nutritional fungi protein, Fy. This innovative spirit comes from a family of creators. With a woodshop on his family’s farm and an uncle in the business of wood lathes, Jim also loves woodturning to craft stunning bowls from reclaimed wood.
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A food company for optimists.


Feed your optimism.

We make Fy Protein™ into foods you know and love, like our NEW Meatless Breakfast Patties and Dairy-Free Cream Cheese, which are now available at select grocery stores. We'll be in more retailers soon so sign up for our emails to fynd out exactly where we’ll be next.

  • Meatless Original Breakfast Patties
  • Meatless Maple Flavored
    Breakfast Patties
  • Dairy-Free Original Cream Cheese
  • Dairy-Free Chive & Onion Cream Cheese
Nature's Fynd vegan original breakfast sausage patties on a plate with a side of potatoes. Nature's Fynd vegan original cream cheese on a bagel. Nature's Fynd vegan maple breakfast sausage patties on a plate with a side of potatoes. Nature's Fynd vegan chive and onion cream cheese on a bagel.

Fy Protein

Say hello to Fy™.

A delicious, nutritious, and sustainable protein.

Fy is a nutritional fungi protein, and a complete protein at that, with all 9 essential amino acids. Growing it with our breakthrough fermentation technology uses just a fraction of the water, land, and energy compared to traditional protein sources. Fy is the versatile protein the planet needs now and Hank Green is here to break down why in a—wait for it—digestible way.

Hank Green explains the science behind Nature's Fynd and Fy Protein.

Who We Are

We're on a quest to

dramatically improve our

food system.

Close up shot of a child sitting on parent's shoulders
Bill Weir from CNN trying Nature's Fynd food.

The word is out.

“And so, from this fridge, we can literally feed the world.”

"The microbe was discovered in the ground in a geyser in Yellowstone National Park. Without soil or fertilizer it can be grown to produce this nutritional protein—that can then be turned into a variety of foods with a small carbon footprint."

“Eating them [Nature’s Fynd foods], I felt I was doing good without sacrificing all that much.”

“There are some of these products, like the Nature’s Fynd ones that come out later this year, where I really could not tell. In fact, I actually thought it was better."

“This cream cheese doesn’t have any milk—just lots of ‘Fusarium strain flavolapis.’”

“While Impossible and Beyond burgers grab all the headlines, a much more humble foodstuff is poised to lead the next wave of alternative proteins.”

“With the green light to make products for consumers, Nature's Fynd could have the distinct advantage of being one of the first of the new fermentation companies to make it to plates and pantries.”

“Pitching both a non-dairy cream cheese and meatless breakfast patties, Nature’s Fynd had managed to attract some serious investors, including Al Gore’s Generation Investment Management...”

This Sustainable Food Brand Requires No Sunlight, Soil or Rain. And It Sold Out Instantly.
“Fancy a bite of vegan meat made from volcanic fungi? You may soon be able to snag some at the grocery store.”
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