A new-to-the-world, fungi-based protein.
The science behind Fy
How a tiny
becomes a protein
full of potential.
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.
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.
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.
And that's it. Delicious, healthy, sustainable. Take our word for it (or just take a bite).