Nature's Fynd develops alternative protein products using proprietary fermented fungi technology, producing dairy-free yogurt and meatless breakfast patties. Founded in 2012 and headquartered in Chicago, the company leverages a unique microorganism discovered in Yellowstone National Park to create sustainable protein alternatives. Nature's Fynd's fermentation platform produces Fy protein, which requires significantly less land, water, and energy compared to traditional animal agriculture while delivering complete amino acid profiles. The company has positioned itself in the rapidly growing alternative protein market by focusing on both dairy and meat substitutes, targeting environmentally conscious consumers seeking nutritious, sustainable food options.