In a research lab at Acadia University, a peculiar white substance emerges from an industrial tray within a dark growing chamber. Resembling meringue or snow, this living organism, known as mycelium, is the root structure of a mushroom.
Katie McNeill, the brain behind the project, noticed the potential in agricultural food products being wasted in the Annapolis Valley and decided to explore using mycelium to create a high-protein powder. Teaming up with biologist Allison Walker from Acadia, they began experimenting with different species of mushrooms and growing conditions, utilizing specific food waste to cultivate the mycelium.
The process involves creating a liquid mycelium broth mixed with food waste, allowing the mycelium to grow before transferring it to trays. Unlike traditional mushroom growth, they focus on upward growth to optimize protein production. The entire process, from cultivation to harvest, spans a week to 10 days.
The mycelium produced by Walker and McNeill boasts around 40% protein content, rivaling hemp protein and falling slightly below pea or soy protein levels. Their approach differs from other companies that mass-produce mycelium protein in vats, opting for a less processed product closer to natural food.
Emphasizing sustainability, Mycaro’s production method utilizes agricultural waste and consumes less energy compared to conventional protein sources like meat, soy, or pea protein. By employing vertical farming techniques in controlled environments, they minimize energy consumption significantly, as mushrooms and mycelium grow in the dark.
The neutral taste of the mycelium product appeals to a growing market segment interested in protein intake, particularly women seeking a palatable and health-conscious option. McNeill and Walker plan to enhance production efficiency in the coming months and aim to establish a commercial facility in the Annapolis Valley by the end of 2026.
Funding primarily sourced from Invest Nova Scotia has driven the research, with plans to seek additional investments in the near future. McNeill envisions a promising future for Mycaro, turning her dream into a reality with innovative sustainable protein production.