World’s first fungi-based yogurt from Nature’s Fynd launching at Whole Foods Market stores across the USA

Nature’s Fynd, a food company making meat and dairy alternatives with Fy, a nutritional fungi protein, has created the world’s first dairy-free, fungi-based yogurt. Dairy-Free Fy Yogurt is a category first and the company is launching their new-to-the-world product at Whole Foods Market stores across the USA. Fy Yogurt offers a delicious alternative to traditional and plant-based yogurts by using Fy, a sustainable fungi protein, as the base instead of cow milk, nuts, oats, or soy like other brands. This is the third product line in the brand’s retail portfolio, which also includes Dairy-Free Cream Cheese and Meatless Fy Breakfast Patties. All three lines will be available nationally at the organic and natural foods grocer later this month.

The single-serve 5.3oz containers of Fy Yogurt come in three delicious flavors: strawberry, peach and vanilla. It has a thick and creamy consistency without the grittiness often found in high-protein and plant-based yogurts. It is nutritionally dense with 8g of protein, 4g of fiber and is made with live and active cultures. The peach and strawberry yogurts feature only 8g of added sugar while the vanilla yogurt has only 9g. All of the flavors have no artificial flavors or preservatives. In addition to it being animal-free, Fy Yogurt also has no nuts, soy or gluten, making it an allergy-friendly choice for many consumers.

“In a crowded market of dairy-free yogurts that often sacrifice nutrition for taste or vice-versa, we have created the world’s first fungi-based yogurt - it is delicious, nutrition-forward and earth-friendly,” said Thomas Jonas, CEO & Co-founder, Nature’s Fynd. “Our dairy-free Fy yogurt lets consumers indulge in the creamy taste and texture they’d expect from dairy with the added wholesome nutrition of 8 grams of protein and 4g of fiber. We’re proud to deliver this first-to-market product with no tradeoffs—a delicious yogurt that is better for you and better for the planet.”

Nature’s Fynd grows Fy protein from fungi with origins in Yellowstone National Park via the company’s breakthrough fermentation process. Fy is then crafted into delicious dairy-free Fy cream cheese, meatless Fy breakfast patties and now dairy-free Fy yogurt. At scale, Fy uses a fraction of land and water, while emitting fewer greenhouse gasses than traditional agriculture.

“Whole Foods Market is continually seeking new-to-market products that meet the diverse needs and desires of our consumers,” added Walter Ballenger, Whole Foods Market Category Merchant. “Whether it becomes part of someone’s breakfast or snack routine, Nature’s Fynd Dairy-Free Fy Yogurt hits the mark with its new dairy-free, fungi-based yogurt, and we're happy to bring it to our customers.”