Food tech company Nature’s Fynd has announced plans to build a new facility in Chicago that will expand the company’s production capacity for its fungi-based foods.
Nature’s Fynd already has a 35,000-square-foot facility in Chicago’s South Side and the new Marina Crossings site will expand the company’s production footprint and add a new R&D and innovation centre.
Nature’s Fynd grows its nutritional fungi protein – called Fy – from a microbe with origins in geothermal springs, using fermentation technology that it claims uses just a fraction of the land, water and energy required by traditional agriculture. The vegan protein is said to contain all 20 amino acids.
The company recently launched its Meatless Breakfast Patties and Dairy-Free Cream Cheese in retail.
“Following our successful retail launch in California, we are excited to expand our distribution to Chicago and other cities over the coming months,” said CEO, Thomas Jonas.
“Bolstering our production capacity in Chicago is the next major milestone as we bring our Fy-based foods that are better for people and better for our planet to more stores.”
Nature’s Fynd currently employs 152 people across its Chicago headquarters and Montana R&D centre and says it expects to create more than 200 new jobs in Chicago by the end of 2023.
“One of Chicago’s newest unicorns, Nature’s Fynd, is reinventing the future of food on the South Side of our city by reclaiming the old Stockyards as an up-and-coming world leader in new protein,” said Chicago Mayor, Lori Lightfoot.
“In addition, this incredible company is bringing high-tech and environmentally sustainable jobs to the South Side, which will give our residents an exciting opportunity to enter a rapidly growing and good-paying career field.”
Nature’s Fynd recently raised $350 million in Series C funding to accelerate its commercialisation and global expansion.
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