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Is a fungi microbe about to be the 'next big thing' in fake meat?

By Stephanie RaymondJul 31, 2024

While mushrooms have been used for centuries as meat replacements, breakthroughs in fungi fermentation are leading to a new crop of high-protein, high-fiber meat alternatives.

Fermented fungi are taking the alternative protein market by storm. Alongside plant and cell-based protein, it now represents one of the three mainstays of the burgeoning meat alternative sector.

Nature's Fynd, a Chicago-based food tech company, is leading the way with its one-of-a-kind nutritional fungi protein known as Fy. The protein is derived from a naturally-occurring microbe (Fusarium strain flavolapis) that was originally discovered in geothermal springs in Yellowstone National Park.

Born out of research conducted for NASA, Fy is grown using breakthrough liquid-air interface fermentation technology that produces a complete protein. At scale, Fy uses a fraction of land and water while emitting fewer greenhouse gasses than traditional agriculture, according to the company.

"We use simple trays in standing towers in a growth chamber where we feed a select blend of nutrients to Fusarium strain flavolapis to trigger high protein formation. In just a few days, the filaments grow and interlace, forming a mat with a texture similar to muscle fiber," the company explained. "From the fermentation trays we use simple food production steps -- steaming, pressing, rinsing and slicing -- to get Fy ready."

Fy is very versatile and can be transformed into a solid, liquid or powder to be used to create a variety of foods, from alternative meat and dairy products to protein drinks and powders.

Fy contains all 20 amino acids, including the nine essential ones, making it one of the rare non-animal sources of complete protein. It also includes dietary fiber, calcium and vitamins, and is low in fat with no cholesterol or trans fats. Fy is a good source of fiber, including beta-glucans and prebiotic fiber. It is also highly digestible so bodies can absorb its nutritious protein content easier than peas, peanuts, and many other plant-based proteins.

Research also suggests that eating Fusarium fungi helps maintain healthy blood cholesterol levels and blood glucose and insulin levels, promotes muscle synthesis, and increases satiety.

Nature's Fynd's product line line currently includes Meatless Fy Breakfast Patties, Dairy-Free Fy Cream Cheese and Dairy-Free Fy Yogurt. The items are sold in grocery stores nationwide, including at Whole Foods Market and Sprouts Farmers Market.

"We know consumers today expect great tasting meat and dairy alternatives without compromising on health or sustainability. And Fy — our natural, complete vegan protein delivers on all fronts: amazing taste and texture while being healthier for people and gentler on the planet than traditional proteins," Thomas Jonas, CEO and Co-founder of Nature's Fynd, said in a statement.

Meatless Fy Breakfast Patties have 11 grams of protein (21% daily value) and 4 grams of fiber per serving, as well as 75% less fat than pork sausage per serving.

Fy Yogurt comes in three varieties -- strawberry, peach and vanilla -- all with no artificial flavors or preservatives. It is nutritionally dense with 8 grams of protein, 4 grams of fiber and is made with live and active cultures. The peach and strawberry yogurts feature 8 grams of added sugar while the vanilla yogurt has 9 grams.

Fy Cream Cheese is lactose-free, nut-free, soy-free and certified Kosher. It also has no artificial flavors or preservatives. It comes in original and chive & onion flavors.

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