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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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recipe image

Fresh Spinach Dip

GF
VG
V

This tasty veggie dip recipe is perfect for any occasion and sure to please vegetarians, vegans, flexitarians, and omnivores (like your Great Uncle Joe) alike. Even better, there’s no baking required—a refreshing take on the classic hot spinach artichoke dip. Speaking of artichokes, we’ve got you covered if you want to add them in, and for those looking for extra protein, we’ve got you too.

Prep Time

15 minutes

Total Time

45 minutes + cooling

Serves

A crowd (18 servings)

Share

Ingredients

1

tablespoon canola oil

1/2

cup diced yellow onion

2

cloves garlic, minced

5

oz bag baby spinach

8

oz Nature’s Fynd Original Dairy-Free Cream Cheese

1

tablespoon fresh lemon juice + zest of lemon

1

tablespoon nutritional yeast

Kosher salt to taste

pita chips, tortilla chips, assorted veggies—whatever you prefer for dipping

1

can (14 oz) artichokes, drained and chopped (optional)

1-3

Nature’s Fynd Breakfast Patties, cooked per packaging instructions (optional)

Steps

1.

In a 12 inch skillet over medium heat, add oil.

2.

When shimmering, add diced onion. Saute until translucent, 3-4 minutes.

3.

Add garlic and cook until fragrant, 1 more minute. Add a pinch of salt.

4.

To the same skillet, add the spinach and heat until just wilted, 1-2 minutes. Turn off heat and set aside to cool, 30 minutes.

5.

If wanting a chunkier dip, mix together. If wanting a smoother texture, in the bowl of a food processor, add Nature’s Fynd Dairy-Free Cream Cheese, lemon zest and juice, and nutritional yeast. Mix well or if pureeing, puree until smooth. Add onion, garlic, spinach, and (optional) artichokes and mix or pulse just to combine. Season to taste with salt.

6.

Transfer to a serving bowl. Serve chilled with crackers or veggies.

Tip

If you’d like to add more protein, top the dip with Nature’s Fynd Meatless Breakfast Patties, cooked according to package directions and chopped. Option to add artichokes for a cold take on a spinach artichoke dip.

Nutrition Information

Per serving (2 tbsp): Calories: 45 kcal, Fat: 4 g, Sat Fat: 3 g, Sodium: 75 mg, Carbohydrates: 2 g, Protein: 1 g

Allergen information: the dip is allergen-free. What you use for dipping (e.g. pita chips) may contain allergens. The breakfast patties contain soy.