Chicago-based food company Nature’s Fynd has introduced what it claims to be the world’s first fungi-based yogurt.
Made from the company’s sustainable Fy protein, derived from the fermentation of fungi originating in Yellowstone National Park, the dairy-free product is described as “delightfully thick and creamy.”
Available in three flavors—strawberry, peach, and vanilla—the yogurt offers 8 grams of protein, 4 grams of fiber, and live active cultures. It is allergen-free, excluding nuts, soy, and gluten. Nature’s Fynd’s innovative yogurt is now available at Whole Foods stores across the United States. The company aims to provide a nutrition-forward and environmentally friendly option in the competitive market of dairy-free yogurts.