Nature’s Fynd’s fungi-based platform drives category expansion

19-Sep-2024 - Last updated on 19-Sep-2024 at 14:30 GMT

Nature’s Fynd is expanding into the dairy-free yogurt category with its proprietary Fy Protein to deliver nutritious solutions that meet consumer demand for plant-based alternatives that deliver taste and texture without compromise.

Earlier this year, Nature’s Fynd, manufacturer of meat and dairy alternatives, entered the yogurt category with its dairy-free Fy Yogurt made from Fy Protein created through a patented fermentation process. The company showcased Fy Yogurt as a healthier, clean-label option in the growing dairy-free market during the Plant-Based World Expo in New York City last week.

Fy protein, which is produced from the fungal microorganism Fusariun strain flavolapis found in Yellowstone National Park, serves as Nature’s Fynd’s macronutrient for its dairy-free yogurt. According to a 2022 safety evaluation report, Fy Protein contains essential amino acids, fiber, fat, carbohydrates, vitamins and minerals.

The company grows new protein every “three to four days” in its 35,000 square foot Chicago facility, which addresses consumers’ growing need for more protein and fiber-rich foods, Karuna Rawal, chief marketing officer, Nature’s Fynd, told FoodNavigator-USA during the show.

Each 5.3 ounce serving of non-dairy yogurt contains 4 grams of fiber, 9 grams of sugar and 8 grams of protein. Rawal pointed to the protein amount as notable, “which is very hard to do in a dairy-free product that is also soy-free and nut-free.”

She added consumers are looking for nutrient density in their products, as “people want to get a lot more out of every food they eat and they want it to be a cleaner label, more whole foods and provide more nutrition for every calorie.”

Along with Fy Yogurt, Fy Protein serves as the protein source for its other products, Original Breakfast Patties, Original Cream Cheese and Chive & Onion Cream Cheese, Rawal said.

Building on ‘fungi-powered nutrition’ across categories

Nature’s Fynd grows the fungi in a sheet form that can be chopped and blended with spices for its meatless products, or adding water “to create a milk-like substance” for its dairy-free applications, she said.

“The No.1 thing that we have is our fungi platform. That fungi-powered nutrition is something that is in common, but I think the fungi itself gives us a really amazing ability to do both meatless and dairy-free products because it is so versatile,” Rawal added.

Fy Yogurt comes in three flavors – Strawberry, Peach and Vanilla – and available in retailers nationwide and Amazon.