Deep in a dim cultivation chamber located within a research facility at Acadia University, a unique white substance emerges from an industrial tray, resembling meringue or spray-foam insulation. This peculiar organism, known as mycelium, represents the roots of a mushroom and is being cultivated by researchers at Acadia in partnership with an entrepreneur. Their goal is to develop a process that utilizes mycelium to create a high-protein powder for the commercial food industry.
The brainchild behind this innovative project is Katie McNeill, who, inspired by her background in agriculture, recognized the untapped potential of certain agricultural food products in the Valley that were being discarded. Teaming up with biologist Allison Walker from Acadia, they embarked on experimenting with mycelium growth on specific food waste sourced from a local facility. By testing various mushroom species, temperature variations, and humidity levels, they aimed to optimize the cultivation conditions.
The cultivation process involves creating a mycelium liquid broth mixed with the food waste, allowing the mycelium to grow before transferring it to trays for further development. Unlike traditional mushroom growth patterns in the wild, the researchers encourage upward growth to maximize cultivation efficiency. The entire process, from initiation to harvest, spans approximately one to two weeks.
The mycelium produced by Walker and McNeill boasts an impressive protein content of around 40%, surpassing the protein levels found in conventional mushrooms. This protein concentration is comparable to hemp and falls slightly below pea or soy protein, usually obtained through extensive processing methods. In contrast to other companies that mass-produce mycelium protein in large vats resulting in a sludgy end product, McNeill’s company, Mycaro, aims to maintain a minimal processing approach to keep the product more natural.
The sustainable aspect of Mycaro’s product is a key selling point, as it utilizes agricultural food waste and requires less energy compared to traditional protein sources like meat, soy, or pea protein. By employing indoor vertical farming techniques that minimize energy consumption, the production process aligns with environmentally friendly practices. Notably, the growth of mushrooms and mycelium in darkness reduces energy requirements, distinguishing it from most vertical farming operations that heavily rely on artificial lighting.
With the rising popularity of protein consumption, particularly among women seeking nutritious and palatable options, Mycaro’s mycelium product aims to fulfill this growing demand. The neutral taste profile of the mycelium appeals to consumers looking for protein alternatives that do not compromise on flavor or digestive comfort. Moving forward, McNeill and Walker will focus on enhancing production yield and conducting consumer testing in collaboration with Acadia’s food lab.
Looking ahead, McNeill envisions establishing a commercial production facility in the Valley by the end of 2026 to streamline the production process before scaling up operations. Securing initial funding from Invest Nova Scotia, McNeill anticipates attracting additional investments to support the company’s growth trajectory. The journey from concept to realization has been a gratifying experience for McNeill, who is excited to witness the project’s advancement and future prospects.