18 Feb 2021 --- Nature’s Fynd has unlocked a new class of protein production aided by volcanic microbes in the rollout of its new dairy-free and meatless breakfast range. In this launch, the Chicago-based food-tech specialist harnesses the yeast-like properties of microscopic extremophiles sourced from the geothermal springs of Yellowstone National Park. The company highlights the “unparalleled versatility” of its core nutritional fungi protein ingredient – Fy – in its newly uncovered Fy Breakfast Bundle, which includes Original Dairy-Free Cream Cheese and Original Meatless Breakfast Patties. Fy protein is the small player poised to take on the two dominant contenders in the global food domain – plant-based and animal proteins. “The protein that would take plants and animals years to generate happens in just hours with our fermentation process, which isn’t dependent upon environmental factors like weather,” Thomas Jonas, CEO of Nature’s Fynd tells FoodIngredientsFirst.
