NoMy

NoMy is a fermentation technology company turning food industry sidestreams into high-value, sustainable ingredients using the power of fungi.

Through biomass fermentation, we convert sidestreams from dairy, sugar, and fish processing into functional mycoproteins for food and feed applications. Our scalable platform enables circular value creation in partnership with global food producers.

By unlocking new protein sources from underutilized raw materials, NoMy is helping build a safer, more resilient, and more sustainable food system—reducing dependence on traditional animal and soy inputs while cutting waste and emissions.

Now entering scale-up and commercialization, NoMy operates in Norway and Japan and is backed by leading industry partners.

The company's founding team includes Ingrid Dynna, CEO and co-founder with extensive experience in marketing, sales, strategy, and business development from her 15-year career at Google and YouTube. Her international background and passion for technology-driven societal improvements are invaluable assets to NoMy. Chief Explorer and co-founder David Andrew Quist, brings a wealth of knowledge in microbiology and sustainability. His experience with various environmental agencies and his passion for food innovation drive the company's research and food development efforts.

Keywords: sustainable, fermentation, materials, food technology, eco-friendly, innovation, environmental, research, food safety, food system.