Article19 May 2022

Fungi Protein Fermentation: A Discussion with Nature’s Fynd

Adam Spielman in discussion with Co-Founder, CEO and Board Member of Nature’s Fynd, Thomas Jonas and the Head of AgTech for Citi’s Investment Bank.

Nature's Fynd is a groundbreaking food tech company born out of NASA-supported research on extremophiles. It develops proteins from a fungus first discovered in thermal springs in Yellowstone National Park.

Thomas Jonas is Co-Founder and CEO of Nature’s Fynd. Thomas was previously president of two business units of MeadWestvaco, overseeing 15 operating plants around the world with annual sales over $700 million. A French-born global executive, he’s held senior leadership positions at Rio Tinto, Alcan, and Pechiney. He also served in the French Air Force.



  • Thomas Jonas, Co-Founder and CEO, Nature’s Fynd
  • Hosted by: Adam Spielman, Thematic Analyst, Citi Global Insights


Some of the questions we will discuss will include:

  • Why is it relevant that the fungus came from a thermal spring?  
  • What does the product actually taste like?
  • What demand is there?
  • How scalable is the technology?  


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