Nature's Fynd in
The New York Times.
While Frank Bruni of The New York Times enjoys a hamburger every once in a while, he writes about the need to eat less meat and how our approach to alternative proteins " is arguably the most exciting—in terms of affordability, versatility, environmental gentleness and untapped possibility. There are microbes out there just waiting to feed us."
[Image: The New York Times, Ben Wiseman]
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. It’s a good source of vitamins, minerals, and fiber. 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.
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