Nature’s Fynd, a producer of fungi-based meat and dairy alternatives, has launched what it claims is the world’s first dairy-free, fungi-based yogurt.

Launched at Whole Foods stores across the US, the new yogurt is made using Fy, Nature’s Fynd’s proprietary nutritional fungi protein ingredient, as a base.

It hits the shelves in single-serve 5.3 ounce containers, available in strawberry, peach and vanilla flavours. According to the company, its yogurt has a thick and creamy consistency without the grittiness often found in high-protein and plant-based yogurts.

Fy Yogurt contains 8g of protein, 4g of fibre and is made with live and active cultures. The peach and strawberry yogurts contain 8g of total sugar while the vanilla has 9g. All flavours contain no artificial flavours or preservatives, as well as being nut-, soy- and gluten-free.

Thomas Jonas, CEO and co-founder at Nature’s Fynd, said: “In a crowded market of dairy-free yogurts that often sacrifice nutrition for taste or vice-versa, we have created the world’s first fungi-based yogurt – it is delicious, nutrition-forward and earth-friendly”.

Chicago-based Nature’s Fynd grows Fy protein from fungi with origins in Yellowstone National Park, through the company’s fermentation process. It is then crafted to create products for the brand’s dairy-free food portfolio, which also includes cream cheese alternatives and meatless breakfast patties.

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