Startup Nature’s Fynd of Chicago, has discovered a low-carbon method of producing mycoprotein using a fungi strain sourced from Yellowstone National Park. The “Fy” fungi protein is grown in heated chambers fitted with shallow trays, instead of large bioreactors used by many competitors; a process suited to urban factory production. This unique way of producing products like meat-free breakfast patties and dairy-free cream cheese has attracted investor interest.
World Economic Forum: How mushrooms are capping the alternative proteins market