The global food industry is a significant contributor to environmental issues

The global food industry is a significant contributor to environmental issues, including greenhouse gas emissions, deforestation, and excessive water use. As the world population continues to grow, sustainable food production is essential to address climate change and food security concerns.

Nature’s Fynd, a food company, has developed Fy Protein, a revolutionary mycelium-based food ingredient that grows using a tiny fraction of resources and provides a highly nutritious alternative to conventional animal proteins.

Presented under the ‘Protect and Restore Nature’ category in the 2025 Earthshot Prize, Fy Protein is derived from the fermentation of Fusarium strain flavolapis, a filamentous fungus with origins in Yellowstone National Park. This innovative protein source requires minimal land and water resources  compared to traditional meat and dairy production.

Fy Protein addresses the challenges of food security and environmental impact by offering a complete protein source that contains all 20 essential amino acids, including branch-chain amino acids. Unlike plant-based protein alternatives, Fy does not rely on large-scale agriculture and can be produced in controlled indoor environments, making it resilient to climate change and supply chain disruptions. Additionally, Fy production does not contribute to deforestation, pesticide use, or methane emissions associated with livestock farming.

One of the standout features of Fy Protein is its versatility in food applications. Nature’s Fynd has successfully incorporated Fy into a range of consumer products, including yogurts, breakfast sausages, and other alternatives, all of which offer a good source of protein and fiber. The company has also expanded its technology beyond food production, developing Hydefy, a fungi-derived biomaterial that mimics leather, which has been adopted by luxury fashion brands such as Stella McCartney.

Dr Tanja Preissner, Partner, European & UK Patent Attorney, J A Kemp commented:

“Nature’s Fynd is pioneering a revolutionary approach to sustainable nutrition. Their groundbreaking technology isn’t just exciting, it’s essential for tackling some of the biggest environmental and food-security challenges we face today. It’s been fantastic to support their journey, helping to protect their ideas so they can confidently take their solutions global. They’d be a truly deserving winner of the Earthshot Prize.”

Thomas Jonas, CEO and co-founder of Nature’s Fynd, added:

“Fy Protein allows us to reimagine how food is made. By harnessing the power of fungi, we’re creating a more resilient food system, one that doesn’t compromise on nutrition, taste, or the future of our planet.”