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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

In this recipe:


Cream Cheese

recipe image

Vegan Cream Cheese & Strawberry Stuffed French Toast


Can you smell the love in the air? It may just be the smell of vanilla, cinnamon, and strawberries coming together in this recipe that’s got us jumping for joy. This restaurant-worthy french toast can be enjoyed right in your kitchen with your special someone.

Prep Time

30 minutes

Total Time

45 minutes






ounces Nature’s Fynd Original Dairy-Free Cream Cheese


cup confectioner’s sugar plus more for serving


teaspoon vanilla extract


teaspoon kosher salt, divided


1⁄2-inch slices bread (whole wheat or whole grain)


strawberries, sliced (2 per stuffed French toast) + more for topping


cup plant-based liquid eggs


cup dairy-free milk such as almond or oat


teaspoon cinnamon


tablespoons vegan butter (1⁄2 stick)

maple syrup for serving



In a small bowl, combine Nature’s Fynd Original Dairy-Free Cream Cheese, confectioner’s sugar, vanilla, and 1⁄4 teaspoon salt. Set aside.


In a shallow bowl or pie plate, add plant-based eggs, non-dairy milk, cinnamon, and 1⁄4 teaspoon salt. Whisk to combine.


In a large non-stick skillet over medium heat, add 1 tablespoon vegan butter.


Dip each bread slice in the egg mixture on both sides and place them on the skillet (do 2 at a time). Cook until golden-brown, 2-3 minutes per side. Add 1 tablespoon vegan butter to the skillet in between each batch.


When all of the bread slices have been cooked, divide the cream cheese mixture and spread onto the bread slices.


Top half with strawberries and top with the remaining 4 bread slices. Gently press down on each sandwich.


Dust with confectioner’s sugar or drizzle with maple syrup, cut in half and serve.

Nutrition Information

Per serving (1 stuffed toast): Calories: 330 kcal, Fat: 14 g, Sat Fat: 11 g, Sodium: 510 mg, Carbohydrates: 48 g, Protein: 8 g

Allergen information: wheat in bread, vegan butter and eggs likely contain soy and/or coconut, potentially almond in milk.