Nature’s Fynd’s Fy is Featured on the Tasting Menu at Le Bernardin
Laura McQuarrie — July 22, 2022 — Lifestyle
References: vegnews
Chicago-based food company Nature’s Fynd created an innovative vegan fungi protein that's now being integrated into the fine dining menu at NYC's Michelin-starred Le Bernardin. Renowned chef Eric Ripert has added vegan desserts to the summer tasting menu that are made with Fy fungi protein. These desserts, developed in collaboration with Le Bernardin executive pastry chef Orlando Soto, include Nature’s Fynd Dairy-Free Cream Cheese and cheesecake served in a Fy-filled squash blossom with blackberry sorbet and apricot, and apricot sorbet chamomile ice cream.
Thanks to breakthrough fermentation technology and NASA-backed research on microbes with origins in Yellowstone National Park, Nature’s Fynd’s created Fy as a source of protein that needs only a fraction of the resources used in animal agriculture.
Thanks to breakthrough fermentation technology and NASA-backed research on microbes with origins in Yellowstone National Park, Nature’s Fynd’s created Fy as a source of protein that needs only a fraction of the resources used in animal agriculture.
Trend Themes
1. Vegan Protein Sources - With the rise of veganism, there is a growing trend towards plant-based protein sources like fungi protein.
2. Fine Dining Veganism - Fine dining restaurants are increasingly catering to vegans and integrating vegan options into their menus.
3. Fermentation Technology - Breakthroughs in fermentation technology are paving the way for innovative new protein sources like fungi protein.
Industry Implications
1. Food and Beverage - As the plant-based food market continues to expand, the food and beverage industry has an opportunity to develop more innovative vegan protein sources and products.
2. Fine Dining - Fine dining restaurants have an opportunity to capitalize on the growing trend towards veganism by creating vegan options and integrating innovative plant-based proteins into their menus.
3. Biotechnology - The biotechnology industry can take advantage of breakthrough fermentation technology and further advance the development of new protein sources like fungi protein.
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