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Thomas Jonas

Chief Executive Officer

Thomas was most recently president of two business units of MeadWestvaco, overseeing 15 operating plants around the world with annual sales over $700 million. A seasoned global executive, he's held senior leadership positions at Rio Tinto, Alcan, and Pechiney. Thomas graduated from HEC Paris and also served as an officer in the French Air Force.

Dr. Mark Kozubal

Chief Science Officer

Dr. Kozubal is a leading expert in extremophile organisms—organisms that can survive in extreme conditions. He's discovered numerous new species and published extensively in the space, as well as collaborated with top research organizations including NASA, The National Science Foundation, the USDA, the EPA, and the Department of the Interior. Mark holds a Ph.D. in Geomicrobiology from Montana State University and a B.S. in Biochemistry and Cell Biology from the University of California, San Diego.

Matthew Strongin

Chief Financial Officer

Matthew brings extensive experience in start-up commercialization, financing, and strategy to the company. Previously he was an investor at First Green Partners—an early-stage venture capital firm founded in partnership with global private equity firm Warburg Pincus—where he focused on investments in food/agriculture, energy, and chemicals. He began his career in investment banking and holds a degree in physics from Carleton College.

Karuna Rawal

Chief Marketing Officer

Karuna joined Nature's Fynd from Publicis Groupe's Leo Burnett, where she was President and Groupe Client Lead over a portfolio of their key global clients. She brings over two decades of experience in brand management & shopper marketing across the retail, healthcare, and consumer packaged goods categories. Karuna was also Lead Strategist on the internationally successful #LikeAGirl campaign from P&G brand Always, which won 14 Cannes Lions in 2015, as well as an Emmy for Outstanding Television Commercial.

Jim Millis

Chief Technology Officer

A veteran senior executive with expertise in molecular biology, chemical catalysis, and industrial biotechnology (specifically fermentation), Jim brings a thirty-year career as an entrepreneurial leader. Previously he's held management positions at Cargill's Industrial Bioproducts unit and Draths, a renewable chemicals company. Most recently, Jim served as CTO of BioAmber, overseeing the development, scale-up, and commercial implementation of a fermentation technology.


Frequently Asked Questions


Fy Protein™

  • Fy is a nutri­tion­al fun­gi pro­tein derived from a nat­u­ral­ly-occur­ring microbe (Fusar­i­um strain flavolapis) with ori­gins in Yel­low­stone Nation­al Park. We grow Fy using our break­through fer­men­ta­tion process to cre­ate an ani­mal-free, com­plete pro­tein source with all 20 amino acids and min­i­mal envi­ron­men­tal impact. With Fy, we cre­ate a wide range of tru­ly deli­cious foods—all free from ani­mal products—that nour­ish your body and pro­tect our plan­et for future gen­er­a­tions. Find out more here.

  • Fy is a nutri­tion­al pow­er­house. It’s a com­plete veg­an pro­tein source with all 20 amino acids, includ­ing the 9 essen­tial amino acids, which help build and main­tain muscle. 

    The nov­el pro­tein con­tent is sup­ple­ment­ed by high lev­els of cal­ci­um, vit­a­mins, and min­er­als, with no cho­les­terol or trans fats. Fy is a good source of fiber, includ­ing beta-glu­cans and pre­bi­ot­ic fiber. Beta-glu­cans from fun­gi are known to boost immu­ni­ty and sup­port healthy cho­les­terol lev­els and heart health, and pre­bi­ot­ic fiber is known to sup­port diges­tive health. Fy is high­ly digestible so our bod­ies can absorb its nutri­tious pro­tein con­tent eas­i­er than peas, peanuts, and many oth­er plant-based pro­teins. Talk about nutrient-dense!

    As an ingre­di­ent, it only has 1/​10th of the fat and 30x less sodi­um than ground beef. On top of that, Fy has 50% more pro­tein than tofu and twice as much pro­tein than raw peas. 

    What more could you ask for?

    Well, research* sug­gests that eat­ing Fusar­i­um helps main­tain healthy blood cho­les­terol lev­els and blood glu­cose and insulin lev­els, pro­motes mus­cle syn­the­sis, and increas­es satiety.

  • No, Fy is not a plant-based pro­tein. And it’s not an ani­mal-based pro­tein either. It’s made from a microbe that’s actu­al­ly part of the third king­dom of life—fungi. Fun­gi are an omnipresent, almost invis­i­ble part of nature that is some­times for­got­ten but can be found all around us.

    Learn more about what makes fun­gi-based pro­tein special.

  • No, Fy is cre­at­ed from Fusar­i­um strain flavolapis, a wild, nat­u­ral­ly-occur­ring microbe orig­i­nat­ing in Yel­low­stone Nation­al Park. The mag­ic is in our unique, inspired-by-nature fer­men­ta­tion process, where we sim­ply give it the nutri­ents and envi­ron­ment where it can thrive and grow into Fy, a nutri­tion­al fun­gi pro­tein. We have not genet­i­cal­ly mod­i­fied it in any way. 

  • All pro­tein sources can trig­ger aller­gies for cer­tain indi­vid­u­als with sen­si­tiv­i­ties. The Uni­ver­si­ty of Nebras­ka Food Aller­gy Research and Resource Pro­gram (FAARP), one of the most well-known author­i­ties on aller­gens in the world, deemed Fy, our ingre­di­ent, to be a low-risk allergen.

    We do rec­om­mend that those with sen­si­tiv­i­ty to fun­gi species, includ­ing mush­rooms, avoid con­sum­ing our foods.

  • We reluc­tant­ly did because most reg­u­la­tors in the world still man­date ani­mal test­ing to prove that an inno­v­a­tive, new-to-the-world food prod­uct like Fy, is safe to eat. So we com­plet­ed the required test­ing to assure the safe­ty of our products.


  • Due to Fy’s ver­sa­til­i­ty, we can cre­ate a wide range of both meat and dairy alter­na­tives, and many more of your favorite foods. Stay con­nect­ed to learn more about the new prod­ucts we’ll be intro­duc­ing in the com­ing months!

  • Yes, our prod­ucts are 100% veg­an.

    Our prod­ucts are pro­duced with­out any ani­mal ingre­di­ents, added ani­mal prod­ucts, addi­tives, or byprod­ucts. This includes ani­mal meat, poul­try, fish, and shell­fish as well as eggs, dairy, hon­ey, and gelatin.

Environmental Impact

  • Pro­duc­ing Fy is incred­i­bly resource-effi­cient. Mak­ing Fy emits rough­ly 99% few­er green­house gas­es, and uses 99% less land, and 87% less water than grow­ing beef, with no methane emis­sions, and min­i­mal waste.

    Fy is also more effi­cient because we are able to pro­duce 3.6x more pro­tein per acre than ani­mal pro­teins and 1.8x more than plant proteins.

  • No, we retrieved a small sam­ple of Fusar­i­um strain flavolapis and, thanks to its remark­able capac­i­ty for growth and self-suf­fi­cien­cy, the orig­i­nal sam­ples col­lect­ed from Yel­low­stone Nation­al Park are all we need to pro­duce unlim­it­ed amounts of Fy.


  • Nature’s Fynd is a com­pa­ny of opti­mists, explor­ers, and sci­en­tists who are ded­i­cat­ed to solv­ing the biggest chal­lenges fac­ing human­i­ty. We believe human inge­nu­ity along with sci­en­tif­ic curios­i­ty will reveal Nature’s solu­tions to our planet’s chal­lenges. We’re deeply com­mit­ted to our mis­sion of cre­at­ing amaz­ing foods that are nutri­tious, taste great, and help renew our plan­et for future gen­er­a­tions. Learn more about us.

  • Our food land­scape, what we eat, where it’s made, and the choic­es we have will be rad­i­cal­ly altered in the com­ing decades. 

    Cli­mate change and the chal­lenges fac­ing the food sup­ply sys­tem aren’t a prob­lem fac­ing one com­pa­ny or industry—it’s a cul­tur­al, glob­al chal­lenge, with solu­tions requir­ing inno­va­tion, curios­i­ty, and most of all—optimism.

    Solv­ing the chal­lenges that face our food sup­ply sys­tem is the moon­shot of our time. Pro­vid­ing a method to feed the world in a way that’s good for humans and the health of the plan­et is an auda­cious goal, but it’s one Nature’s Fynd is pre­pared to meet.

*Finni­gan, T. J. A. et al. Myco­pro­tein: The Future of Nutri­tious Non­meat Pro­tein, a Sym­po­sium Review. Cur­rent Devel­op­ments in Nutri­tion 3, (2019).

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