NoMy is an Oslo-based fermentation technology company that produces mycoprotein — a sustainable protein derived from fungi — by converting food-industry side streams. Its core product is mycoprotein produced via fungal fermentation; the company says its technologies are proven, scalable and cost-effective. NoMy plans to scale deployment and commercialisation of these technologies, leveraging a partnership with Nippon Beet Sugar Manufacturing (Nitten) to utilise resources from the beet sugar manufacturing process. The company raised a €1.25 million equity investment led by Nitten to support that scaling and commercialisation. Founded in 2020 by Ingrid Dynna and David Andrew Quist, the founders combine commercial and scientific expertise in marketing, strategy and microbiology. NoMy aims to supply sustainable food and aquafeed ingredients and expand partnerships across Japan, Norway and Europe to diversify protein supplies and promote circular food systems. NoMy develops mycelium-based alternatives spanning novel proteins, alternative meat, biocomposites and bioplastics. The company leverages fungal mycelium to create locally produced materials with minimal resources and a lower ecological footprint. It plans a B2B go-to-market approach focused on partnerships that enable circular business solutions and the use of underutilized biological and industrial resources. NoMy will direct its fresh seed funding toward ongoing R&D on “future green materials” as well as novel foods and alternative proteins. Founders Ingrid Dynna and David Andrew Quis combine tech and microbiology backgrounds and emphasize scalable, cost-efficient production without agricultural land or chemicals. The firm highlights mycelium’s potential to replicate and regenerate nature while displacing fossil-fuel-derived materials.

Total raised

$1M

Funding rounds

2

Latest round

Equity

Latest activity

May 2025