Nature’s Fynd has developed a dairy-free yogurt using fungi protein, making it the first of its kind in the market. The company will be introducing this product at Whole Foods Market locations across the United States.
Fy Yogurt, the new product line is made from sustainable fungi protein as a base, instead of traditional ingredients like cow milk, nuts, oats, or soy. This is the third product line in the brand’s portfolio, alongside Dairy-Free Cream Cheese and Meatless Fy Breakfast Patties.
Fy Yogurt is available in single-serve 5.3-ounce containers in three flavors: strawberry, peach, and vanilla. The peach and strawberry flavors have just 8 grams of added sugar, and vanilla flavor with 9 grams. None of the flavors contain artificial flavors or preservatives.
It is suitable for those with allergies as it is free from animal products, nuts, soy, and gluten plus it has a smooth and creamy texture, unlike other high-protein and plant-based yogurts.
Nature’s Fynd uses a fermentation process to grow Fy protein from fungi found in Yellowstone National Park. This protein is used to make dairy-free cream cheese, meatless breakfast patties, and dairy-free yogurt. This process is more sustainable than traditional agriculture, using less land, water, and emitting fewer greenhouse gases.
This company has introduced a unique fungi-based yogurt in a saturated dairy-free yogurt market which offers both great taste and nutritional value, with 8 grams of protein and 4 grams of fiber. It is a sustainable and earth-friendly product that aims to provide consumers with a delicious alternative that is also good for health and the environment.
Reference- Nature’s Fynd Newsroom, Futurism, Interesting Engineering, NASA Newsroom, Smithsonian Magazine story