Fungi protein is starting to enter the plant-based meat market

“The plant-based protein market has two new contenders with the launch of the first products from food-tech startup Nature’s Fynd: dairy-free cream cheese and meatless breakfast patties, both made from a fungi protein with roots in Yellowstone National Park’s volcanic springs.

The fungi-protein derived from a microbe called Fusarium strain flavolapis was discovered on a research trip to Yellowstone, where he was looking for extremophiles (microorganisms that can survive extreme conditions that would be inhospitable to other life-forms) as part of work supported by the National Science Foundation and NASA.

“It’s an organism that is a master adapter,” says CEO and cofounder Thomas Jonas. “It has adapted to this incredible environment, and what it’s had to do—which is something that I think is very relevant to where we are today—is that it has learned to do more with less. It’s learned to adapt to an environment where there were very limited resources.”

Nature’s Fynd  grows and ferments the Fy, which is fed with carbohydrates, on trays. Once harvested, it comes out in sheets that resemble chicken breast. “It naturally has a filament structure that kind of mimics muscle filaments,” Jonas says. This process, which creates a complete protein with all the essential amino acids, requires 99% less land and 87% less water than beef production, while emitting 99% fewer greenhouse gases.

Jonas believes this fungi protein could be the new soy: a building block for an entire catalog of meat and dairy alternatives. “Just like you can have soy milk, a soy burger, a soy nugget, we can do all of these adaptations,” he says.

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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