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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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Press and Media

Nature’s Fynd Adds New 200,000 Sq. Ft. Facil­i­ty in Chica­go to Sup­port Rapid Growth

New Mari­na Cross­ings Facil­i­ty in Chicago’s South Side to house expand­ed capac­i­ty for new­ly launched meat­less and dairy-free Nature’s Fynd foods.

CHICA­GO, Oct 28, 2021—Nature’s Fynd, a food com­pa­ny grow­ing Fy™, its nutri­tion­al fun­gi pro­tein from a microbe with ori­gins in the geot­her­mal springs of Yel­low­stone Nation­al Park, announced today it will soon begin con­struc­tion at Mari­na Cross­ings, sig­nif­i­cant­ly increas­ing its South Side Chica­go footprint.

This new site expands Nature’s Fynd’s pro­duc­tion from its cur­rent 35,000 square foot facil­i­ty in the his­toric Union Stock­yards on Chicago’s South Side and will add a new, state-of-the-art R&D and Inno­va­tion cen­ter. The com­pa­ny recent­ly raised $350 mil­lion in Series C fund­ing to accel­er­ate its com­mer­cial­iza­tion and glob­al expansion.

One of Chicago’s newest uni­corns, Nature’s Fynd, is rein­vent­ing the future of food on the South Side of our city by reclaim­ing the old Stock­yards as an up-and-com­ing world leader in new pro­tein,” said Chica­go May­or Lori E. Light­foot. In addi­tion, this incred­i­ble com­pa­ny is bring­ing high-tech and envi­ron­men­tal­ly sus­tain­able jobs to the South Side, which will give our res­i­dents an excit­ing oppor­tu­ni­ty to enter a rapid­ly-grow­ing and good-pay­ing career field. This is a huge win for Chica­go and for the world, and I am grate­ful to the Nature’s Fynd team for choos­ing our great city.”

Nature’s Fynd pro­duces Fy, a high­ly ver­sa­tile nutri­tion­al fun­gi pro­tein that is grown by a rev­o­lu­tion­ary fer­men­ta­tion tech­nol­o­gy using just a frac­tion of the land, water, and ener­gy required by tra­di­tion­al agri­cul­ture. Packed with all twen­ty amino acids includ­ing the nine essen­tial ones, Fy is a com­plete veg­an pro­tein with vit­a­mins, min­er­als, and fiber. Nature’s Fynd recent­ly launched its Meat­less Break­fast Pat­ties and Dairy-Free Cream Cheese in retail—to deliv­er on its mis­sion of cre­at­ing amaz­ing foods that nour­ish peo­ple while nur­tur­ing the planet.

Fol­low­ing our suc­cess­ful retail launch in Cal­i­for­nia, we are excit­ed to expand our dis­tri­b­u­tion to Chica­go and oth­er cities over the com­ing months,” said CEO Thomas Jonas. Bol­ster­ing our pro­duc­tion capac­i­ty in Chica­go is the next major mile­stone as we bring our Fy-based foods that are bet­ter for peo­ple and bet­ter for our plan­et to more stores.”

Nature’s Fynd expects to expand region­al­ly includ­ing launch­ing in its home­town with Mariano’s in the com­ing weeks. Michael Marx, Divi­sion Pres­i­dent Roundy’s, and Mariano’s said, We were real­ly impressed by the deli­cious taste and tex­ture of Nature’s Fynd Meat­less Break­fast Pat­ties and Dairy-Free Cream Cheese. We are excit­ed to be the first Chica­go gro­cery store to launch this tru­ly inno­v­a­tive home-grown brand and we know our Mariano’s shop­pers will love them.”

Nature’s Fynd cur­rent­ly employs 152 peo­ple across its Chica­go head­quar­ters and Boze­man, Mon­tana R&D cen­ter. The com­pa­ny expects to add over 200 new jobs in Chica­go for a total of 350 employ­ees by the end of 2023. It has cho­sen to set up its head­quar­ters in Chica­go because of the robust food indus­try, skilled work­force, the trans­porta­tion infra­struc­ture, and the deep com­mit­ment that the city has to innovation.

Chica­go is the food inno­va­tion cap­i­tal of the world because of com­pa­nies like Nature’s Fynd whose expan­sion and growth we cel­e­brate today,” said Michael Fass­nacht, Pres­i­dent & CEO, World Busi­ness Chica­go, Chief Mar­ket­ing Offi­cer, City of Chica­go. Nature’s Fynd has also helped Chica­go become a dri­ving force in increas­ing good-for-you and sus­tain­able food, help­ing to meet con­sumer and plan­e­tary demands.”

About Nature’s Fynd

Nature’s Fynd is a Chica­go-based food com­pa­ny cre­at­ing ver­sa­tile alter­na­tive pro­teins to nour­ish the world’s grow­ing pop­u­la­tion while nur­tur­ing the plan­et. Born out of research con­duct­ed for NASA on microbes with ori­gins in Yel­low­stone Nation­al Park, the com­pa­ny’s break­through fer­men­ta­tion tech­nol­o­gy grows Fy™. Fy is a new-to-the-world nutri­tion­al fun­gi pro­tein that uses only a frac­tion of the resources required by tra­di­tion­al agri­cul­ture. For more infor­ma­tion vis­it www​.natures​fynd​.com or fol­low along on Face­book, Insta­gram, Twit­ter or LinkedIn. The terms Nature’s Fynd,” The Fyn­der Group,” Fy,” and Fy Pro­tein” are trade­marks of the company.