Fungi to the Future: Nature’s Fynd Launches World’s First Fungal Yogurt, Wins Global Innovation Honors

Fungi to the Future: Nature’s Fynd Launches World’s First Fungal Yogurt, Wins Global Innovation Honors
Imagine eating yogurt made not from dairy, but from fungi discovered in Yellowstone’s volcanic hot springs. Now imagine that same yogurt winning prestigious innovation awards and hitting grocery store shelves across America. That’s the story of Nature’s Fynd — a food-tech trailblazer that’s fusing cutting-edge science with sustainability to transform our diets and our planet.

Nature’s Fynd, a Chicago-based startup, has just launched the world’s first fungi-based yogurt made from its signature protein “Fy.” The product, already on shelves at Whole Foods, comes in vanilla, strawberry, and peach flavors — each packing 8g of complete protein, 4-6g of fiber, and none of the common allergens like soy or nuts. It’s dairy-free, delicious, and now — award-winning.

At the 2025 Edison Awards, the company was honored with Gold in the Sustainable Food category. CEO and co-founder Thomas Jonas credits this success to a NASA-backed discovery that began in the geysers of Yellowstone National Park. “This isn’t just food innovation — it’s planetary innovation,” Jonas said in a recent interview. “We discovered a microorganism capable of producing complete protein with 99% less water and land than beef. We asked nature, and nature delivered.”

The proprietary “Fy” protein is cultivated using a unique fermentation technique that mimics brewing — minus the emissions. The organism, Fusarium flavolapis, forms dense, muscle-like mycelial mats that are harvested, steamed, and turned into protein-rich ingredients with a neutral taste. This means Fy seamlessly takes on whatever flavor it’s paired with, letting the fruit shine in every bite of yogurt.

This process is so efficient, it could be performed in outer space — and it has. The company even sent a bioreactor to the International Space Station to test production in zero gravity, potentially paving the way for sustainable food in future space missions.

Backed by investors like Bill Gates, Jeff Bezos, and Al Gore, Nature’s Fynd is now valued in the half-billion-dollar range and is leading the charge in a $4 billion fungal protein market. It’s not just about food — it’s a mission to nourish people and nurture the planet.

And that mission extends to top culinary tables too. The brand recently collaborated with Michelin-starred chef Eric Ripert and celebrity chef Andrew Zimmern to develop gourmet recipes using their Fy-based products, from creamy cheeses to breakfast sausages.

With plans to enter the European market soon and approval already granted by the FDA, Nature’s Fynd is poised to redefine the meaning of “farm to table.” Only now, the farm is a fermenter, and the table is global.

As Jonas puts it, “There’s hope — there are solutions. And sometimes, they’ve been under our feet for thousands of years.”