Although my introverted self is usually not a fan of interacting with other people in
public spaces, I love any opportunity to discuss veganism—so the sales rep trialing Fynd yogurt in Whole Foods was a welcome addition to my day 🌱
One of the more unique plant-based options I’ve seen lately, Fy Protein is fungi-based. The yogurt also contains chickpea protein, and a serving comes in at 8g protein! 🍄
The vanilla flavor made this taste like ice cream 🍨 though perhaps that’s because I usually don’t do sugar-added yogurt. This one has 9g added sugars.
Not only is it delicious plain, but the texture is perfect. It’s not watery and not thick like coconut yogurt—it’s right in between, creamy and smooth. I usually have to add fruit and granola to my fauxgurt to make it more tolerable, but Fynd shines solo! 🌟
Fun facts:
⚡️ The fungi used here is a microbe originating in Yellowstone National Park
⚡️ NASA-supported research in Yellowstone led PhD researcher and Nature’s Fynd co-founder to this microbe
⚡️ Using fermentation, they can grow unlimited amounts of Fy without needing to collect more from the park
Pretty cool! #mushroomlover
