Nature’s Fynd, formerly known as Sustainable Bioproducts, was born out of an expedition to see what kind of life could survive in harsh circumstances.
In the five years since becoming a company, Nature’s Fynd has raised $158 million — with $125 million of that in 2020 alone — built and started production in a 35,000-square-foot manufacturing facility in Chicago, and hired several CPG veterans from Archer Daniels Midland, Bel Brands USA, Kind Snacks and Cargill to help it break into the market and develop products that consumers want.
After all, plant-based foods posted 27% sales growth in 2020, according to SPINS statistics publicized by the Plant Based Foods Association and Good Food Institute.
But fermented proteins, once only found in the products from meat analog pioneer Quorn, are on the cusp of adding another type of animal food analog to grocery store shelves and restaurant menus.
Fermentation, which the group called the “next pillar” of alternative proteins, is becoming a much more visible way to make and buy animal protein analogs.
With the green light to make products for consumers, Nature’s Fynd could have the distinct advantage of being one of the first of the new fermentation companies to make it to plates and pantries.