Food-tech company Nature’s Fynd has raised $350 million in a Series C funding round, as it looks to bring its fungi protein-based products to consumers worldwide.
The Series C round brings the company’s total financing to over $500 million, following a $45 million raise last December.
Nature’s Fynd produces its nutritional fungi protein called Fy from a microbe sourced from volcanic springs, using fermentation technology that it claims uses just a fraction of the land, water and energy required by traditional agriculture.
Earlier this year, Nature’s Fynd launched its Fy Breakfast Bundle with Original Meatless Breakfast Patties and Dairy-free Cream Cheese direct-to-consumers, which it claims sold out in 24 hours.
With the capital, the company is looking to enter multiple brand-aligned partnerships with retail stores and quick-serve restaurants – expecting to further roll out its Fy based meatless and dairy-free products in the coming year.
Nature’s Fynd also intends to expand its production capacity and product portfolio and says it is preparing for a significant geographical expansion, with a particular focus on Asia.
Thomas Jonas, CEO and co-founder of Nature’s Fynd, said: “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.



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