Fy™
A new-to-the-world, fungi-based protein.
The science behind Fy
Our Process
1
Discover
We start with Fusarium strain flavolapis. One specimen isolated from a small sample collected in Yellowstone National Park is all it takes to create a virtually unlimited supply of Fy.
2
Ferment
For centuries, people used fermentation to make delicious bread, wine, and kombucha. Now we’ve created a new twist on this classic process by inventing a liquid-air interface fermentation technology to grow Fy. We use simple trays in standing towers in a growth chamber where we feed a select blend of nutrients to Fusarium strain flavolapis to trigger high protein formation. In just a few days, the filaments grow and interlace, forming a mat with a texture similar to muscle fiber. It’s sustainable, highly efficient, and elegant. Our method can even take place in space because as long as there’s an appropriately controlled environment, it can happen anytime, anywhere.
3
Transform
From the fermentation trays we use simple food production steps—steaming, pressing, rinsing, and slicing—to get Fy ready. Now it can be transformed into a solid, liquid, or powder and used to create a wide variety of your favorite foods.
4
Eat
And that's it. Delicious, healthy, sustainable. Take our word for it (or just take a bite).
Benefits
Fy is better for the planet.
-
99% less land.
Our protein can be made using roughly 99% less land than beef production. In fact, Fy is 3.6x more efficient than animal sources and over 1.4x more efficient than plant sources in generating protein per acre of land. Because of this, we can grow Fy anywhere—from our headquarters in Chicago all the way to space.99% fewer greenhouse gases.
Unlike raising cattle for beef, our simple, inspired-by-nature technology produces very little CO2 and no methane which can have a huge impact on energy conservation. And with 50% of the planet’s population projected to live in cities, it’s more important than ever to grow food close to where people live. With our fermentation method, we can grow Fy in urban environments.87% less water.
One major advantage of our food production is the low water use. We don’t depend on rainfall to grow Fy and don't need to irrigate acres of land, which leads to less water waste. Our fermentation is also less water-intensive than most other fermentation methods.Our foods
