Nature's Fynd To Make Fungi Meat Analogue in Chicago

Nov. 2, 2021
Company to construct a 200,000-sq.-ft. facility for an R&D center and manufacturing plant.

Nature’s Fynd, a maker of plant-based meat replacements based on fungi, said it will begin construction on a 200,000-sq.-ft. facility in Chicago for an R&D center and manufacturing plant. Price was not disclosed, but it should create 200 new jobs when complete in 2023.

The company uses fermentation technology to grow Fy, its nutritional fungi protein from a microbe with origins in the geothermal springs of Yellowstone National Park. "Packed with all 20 amino acids including the nine essential ones, Fy is a complete vegan protein with vitamins, minerals and fiber," said the company announcement.

Nature’s Fynd recently launched its Meatless Breakfast Patties and Dairy-Free Cream Cheese in retail. It already employs 152 in a 35,000-sq.-ft. Chicago facility plus an R&D center in Bozeman, Mont.

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