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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

Cali Breakfast Burrito

VG
V

Rise and shine with a taste of the West Coast. Wrapped into this delicious burrito is some fungi-based protein, plant-based protein, and all the good fats from the avocado. Just one bite of this vegan burrito and you’ll be transported to Malibu (if you’re not already there).

Prep Time

30 minutes

Total Time

45 minutes

Serves

4

Share

Ingredients

1

package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions

4

large flour tortillas (burrito-size), warmed for easy wrapping

8

Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese

3/4

cup plant-based liquid egg substitute

1

ripe avocado, peeled, pitted, and sliced

1

lemon cut into 4 quarters

hot sauce to taste

Kosher salt

Steps

1.

Place a tortilla on a flat surface. Spread evenly with 4 tablespoons of Nature’s Fynd Chive & Onion Dairy-Free Cream Cheese leaving a 2-inch border all around the tortilla.

2.

Cook liquid egg substitute according to package directions, place ¼ of the eggs in the tortilla on top of the cream cheese.

3.

Add 1 ½ Nature’s Fynd Original Meatless Breakfast Patties side-by-side followed by a quarter of the sliced avocado.

4.

Add a squeeze of lemon, a dash of hot sauce, and a sprinkle of salt.

5.

Roll up burrito-style: Pull one side of the burrito over to meet the other side. Then, pull the top half of the burrito back (this will form the filling into a roll). Fold one side in, then fold the other side in. Tightly finish rolling the tortilla to make a burrito. Repeat with remaining burritos.

Nutrition Information

Per serving (1 burrito): Calories: 540 kcal, Fat: 23 g, Sat Fat: 9 g, Sodium: 1170 mg, Carbohydrates: 52 g, Protein: 33 g

Allergen information: wheat in the tortilla, soy in breakfast patties and vegan eggs.