Fusarium flavolapis

    Technical Data

    Type of microorganism Fungus
    Microorganism name Fusarium flavolapis
    Temperature range Proprietary info of Nature's Fynd
    pH range Proprietary info of Nature's Fynd . Grown in acidic conditions (Cheriaparambil & Grossmann, 2025)
    Carbon and nitrogen source Proprietary info of Nature's Fynd
    Growth  rate (µ) Proprietary info of Nature's Fynd
    Companies (product) Nature's Fynd (Fy protein)
    Wild-type or GMO Wild-type
    Feedstock case studies (suitable substrates) Not tested yet since the strain is patented by Nature's Fynd
    % SCP (w/w percentage of protein in dried biomass) Approximately 50% (Furey et al., 2022)
    cell  biomass dry weight (CDW) = biomass yield? (g/L or g/g?) (weight of biomass/total weight or volume)  Proprietary info of Nature's Fynd
    Protein content in final product 12% (w/w) (Furey et al., 2022)
    Protein titer (g/L or g/g?) grams of protein / total weight or volume 6% (w/w) (own calculation based on Furey et al. (2022)) scale not mentioned. C source not mentioned
    Productivity (g/Lh) Proprietary info of Nature's Fynd
    Protein yield on C-source (% w/w) Proprietary info of Nature's Fynd
    Scale Industrial
    Downstream purification processing complexity   No info about downstream proces, most likely similar processing as for other fungi products.
    Nucleic acid content Proprietary info of Nature's Fynd
    Techno-functional and/or nutritional properties (e.g. meat-like texture, amino acid profile, digestibility) High protein content (all amino acids present), rich in fiber, low in saturated fats (Furey et al., 2022)
    Target application (Food, feed, other) Used in food at meat alternative, also used in dairy-free yoghurt.
    Advantages All essential amino acids present. (Furey et al., 2022)
    Challenges (Key limitations, risk factors) Only recently developed, not all risks known. Not accepted in Europe yet. Still patented.
    Regulatory status in Europe Falls under Novel Food Regulation. Has filed an application and is currently undergoing review
    Regulatory status in other parts of the world
    Extra/remark Makes use of a new patented type of surface fermentation (Good Food Institute, n.d.)
    Publications/references