Member Spotlight: Nature's Fynd

Edited by The VEGPRENEUR Team

Meet our member, Nature’s Fynd, a Chicago-based vegan food-tech company turning a microbe discovered in Yellowstone’s hot springs into Fy™, a sustainable fungi-based protein used to create delicious meatless and dairy-free foods.

Nature’s Fynd is a Chicago-based vegan food-tech company transforming the way protein is made. The brand began with a remarkable scientific discovery: during a NASA-funded research project in Yellowstone National Park, geomicrobiologist Mark Kozubal identified a resilient microorganism thriving in the park’s geothermal hot springs. That microbe would later become the foundation of Fy™, a nutritious, complete protein grown through fermentation rather than conventional farming.

Building on this breakthrough, Kozubal teamed up with entrepreneurial leader Thomas Jonas, who now serves as CEO, and founding member Matthew Strongin to bring the technology to the world. Together, the trio established Nature’s Fynd with a mission to create sustainable foods that nourish people while using dramatically fewer natural resources.

Today, Nature’s Fynd produces a growing range of vegan products made from Fy™, including meatless breakfast patties, veggie + protein bites, and dairy-free alternatives like cream cheese and yogurt. Their approach uses a fraction of the land, water, and energy required by traditional agriculture, offering a scalable, planet-friendly protein solution for the future.

Nature’s Fynd exemplifies the innovation driving the next generation of sustainable food, turning an extraordinary scientific discovery into everyday products that make eating better for people and the planet.