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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.

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.

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.

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.

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.

Like most great beginnings,
our roots are in nature.

Two people walking near misty geysers in Yellowstone National Park
1

Born from extreme environments.

Millions of years ago, in an acidic hot spring at what is today Yellowstone National Park, a remarkable microbe evolved. In 2009, our Chief Science Officer and co-founder, Mark Kozubal, was a Ph.D. student researching extremophiles at the park. This work was done under a research permit and supported by the National Science Foundation and NASA to better understand how life thrives in adverse environments. Mark collected samples from an acidic hot spring without causing any negative impact to the area, and from it, isolated and discovered the remarkable microbe. Its name? Fusarium strain flavolapis.

Sketch of a rack of Fy mat trays
2

Building the future of food
with nature's technology.

Our curious co-founders—a group of scientists, explorers, and optimists—came together to develop a technology that could take the potential of this microbe and create a sustainable food source for the globe's growing population. But this was far from a simple task. It took miles of duct tape and sleepless nights, and building new machines out of old ones. Eventually, inspired by nature’s simplicity and efficiency, they invented a breakthrough fermentation technology with a 24/7, 365-days-a-year growing cycle without the need for sun, rain, or soil.

Woman and man preparing burgers made out of Fy
3

A nutrient-rich discovery in food.

By fermenting Fusarium strain flavolapis, they produced what came to be called Fy Protein™. And it was a wonder—a complete protein with all 20 amino acids, vitamins, minerals, and fiber. Perfect for making all kinds of vegan, amazing-tasting, nutrition-packed foods.

Waterfall and Grand Canyon in Yellowstone National Park
4

The Earth has earned a breather.

Driven by a belief that human ingenuity and scientific curiosity could solve our planet's challenges, we set out to discover nature's solutions. Today, we want to share these solutions with the world. And together, we can give the Earth a breather. Let it rest. Rebuild. Even be renewed.

Chicago skyline with Lake Michigan in the background

We explore in Bozeman.
We grow Fy in Chicago.
We’re optimistic about feeding the globe.

A few hours north of Yellowstone, our Research & Development team is based in Bozeman, Montana. We grow Fy in Chicago, historically the world's center of protein and food production. In fact, our office is at the very place once known as the meatpacking center of the world— Chicago’s Union Stockyards.

Who We Are

We believe in
discovery, curiosity,
community, and above
all optimism.

Green rolling hills with evergreen trees in Yellowstone National Park