NoMy Funding News- Norwegian Startup NoMy Gets €1.25M To Scale Its Sustainable Protein Alternative

The round was led by Japan’s Nippon Beet Sugar Manufacturing Co., Ltd. (Nitten), with additional support from TD Veen, EIT Food, Farvatn, and others.

“We are thrilled to strengthen our excellent collaboration with Nitten Sugar as both a commercial partner and now an investor in this journey,” said Ingrid Dynna, Co-founder and CEO of NoMy. “Nitten’s deep commitment to sustainability and expertise in sugar production aligns perfectly with NoMy’s vision of a food system that is circular by nature.”

NoMy was founded by Ingrid Dynna and David Andrew Quist, who bring a mix of business and science expertise. Dynna spent 15 years at Google and YouTube, working on marketing, sales, and strategy in six countries.

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Quist is a microbiologist who has advised environmental agencies in Norway, Europe, and the UN. He also founded Hrímnir, an organic restaurant in Oslo, adding culinary experience to the team.

NoMy promotes mycoprotein as a sustainable protein made from fungi using fermentation. This natural process grows fungi to create protein, offering an alternative to meat and plant-based options.

It also helps the environment by turning food industry waste into valuable, eco-friendly ingredients for food and animal feed.

The company sees mycoprotein as an important part of creating sustainable food systems and solving the challenge of providing reliable protein for the future.

The new investment strengthens the partnership between NoMy and Nitten, which started in April 2024, and helps bring NoMy’s mycoprotein technology to market using leftover materials from beet sugar production.

Shu Ishikuri, CEO of Nitten Sugar , commented: “Producing mycoprotein as a new use for sugar beets, without stopping their use as a sweetener, is one of the solutions to the protein crisis (protein supply shortage) that is a concern on a global scale. It will also lead to the promotion of agriculture in Hokkaido, Japan’s food base, and contribute to the promotion of a sustainable food supply.”

NoMy plans to keep expanding protein options and support sustainability in food and feed industries through partnerships in Japan, Norway, and Europe.

About NoMy

Founded in 2020 by Ingrid Dynna and David Andrew Quist, NoMy is a fermentation tech company that turns food industry waste into high-value ingredients using fungi. Their methods are proven, scalable, and cost-effective.