Mark Kozubal, Co-founder of Nature's Fynd, was collecting extremophile microbe samples in Yellowstone National Park when he discovered Fusarium strain flavolapis. Through a breakthrough fermentation process of this remarkable microbe, they managed to produce a nutritional fungi protein with all 20 amino acids, vitamins, minerals and fiber, coined as Fy Protein. Even better, it's 24/7 all year round growing cycle requires no sun, rain or soil.
Fy, acronym for Fusarium of Yellowstone, is used to produce vegan breakfast patties and dairy-free cream cheese and tested in desserts of the 3 Michelin star restaurant Le Bernardin, who's chef, Eric Ruppert acts as a culinary advisor for the VC backed start-up. What more? Fy is now in orbit aboard the SpaceX-25 to develop new ways to provide nutritious, sustainable protein for space exploration.
Know of any other fungi based food innovations out there? Let us know!
Check them out:
#fungi #mushrooms #mushroom #nature #mycology #fungus #innovation #naturephotography #science #biology #ecosystem #biodiversity #fungilove #forest #fantasticfungi #naturelovers #mycelium #mushlove #mycophile #champignons #foraging #design #macrophotography #forestfloor #magicmushrooms #mushroomart #psychedelic #architecture #food #innovation"
Comments