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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 new-to-the-world, fungi-based protein.

Fy Explained

What is Fy?

Self-professed “science communicator, professional internet guy, and person generally concerned about the future of our planet,” Hank Green, breaks down the science behind our Fy Protein™ in a—wait for it—digestible way.

Hank Green explains Nature's Fynd in a video.

Our Process

Fermentation to Fy.

Mountain in Yellowstone National Park with foggy forest in the foreground


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.

Nature's Fynd employee folding a Fy mat


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.

Nature's Fynd meatless breakfast sausage and chicken nuggets along with dairy-free yogurt and cream cheese on a table.


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.

Woman eating a Nature's Fynd meatless chicken nugget


And that's it. Delicious, healthy, sustainable. Take our word for it (or just take a bite).


Fy is better for the planet.

Yellowstone National Park with mountains in the distance and hills and a river in the foreground
  • 99% less land.

    Our protein can be made using roughly 99% less land than beef production. In fact, Fy is efficient because we are able to produce 5.4x more protein per acre of cropland than animal proteins and 1.3x more than plant proteins. Because of this, we can grow Fy anywhere—from our headquarters in Chicago all the way to space.
  • 94% 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.
  • 99% 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.


What's the difference between plant-based and fungi-based?

The world of protein is now wonderfully diverse and can definitely send one down a rabbit hole of Google searches for days. In this blog post, we break down how industries categorize proteins by where the protein is coming from—such as plant-based, fungi-based (like our Fy Protein), algae-based, insect-based, and even protein grown in labs from animal cells.

Icons showing different types of alternative proteins: fungi-based, lab-grown, plant-based, and insect-based

Our Foods

Open your eyes to the possibilities of foods made with Fy.

Think about something tasty. Now imagine it’s better for the planet and better for you. We’ve unlocked a variety of versatile and sustainable foods with nutritional fungi protein.

Nature's Fynd dairy-free cream cheese on a bagel. Nature's Fynd dairy-free strawberry yogurt in a bowl. Nature's Fynd maple meatless breakfast sausage with syrup and fresh fruit. Nature's Fynd chive and onion dairy-free cream cheese served as a dip with vegetables and pita chips. Nature's Fynd dairy-free plain yogurt in a bowl with granola.