Deep in a dimly lit growing chamber in a research lab at Acadia University, a unique white substance emerges from an industrial tray. Resembling meringue or spray-foam insulation, this peculiar living organism is mycelium, the root structure of a mushroom.
Researchers at Acadia, in collaboration with an entrepreneur, are refining a process to utilize mycelium for creating a high-protein powder for the commercial food industry. The brainchild behind this project is Katie McNeill, an individual with an agricultural background who recognized the potential in underutilized agricultural food products in the Valley.
McNeill’s idea took shape when she discovered literature suggesting mycelium’s suitability for producing a high-protein mushroom. Teaming up with biologist Allison Walker at Acadia, they selected a specific food waste source from a Valley-based food-grade facility for mycelium cultivation.
Through experimentation with various mushroom species, temperature variations, and humidity levels, they optimized the growing conditions. The process involves creating a mycelium liquid broth mixed with food waste, nurturing the growth, and transferring it to trays for cultivation.
Unlike traditional mushrooms with low protein content, the mycelium produced by Walker and McNeill boasts a remarkable 40% protein level, comparable to hemp protein and slightly lower than pea or soy protein. Mycaro, McNeill’s company, aims to offer a minimally processed product, distinct from other mycelium protein producers that utilize large vats.
The sustainable production approach of Mycaro, utilizing agricultural food waste and requiring less energy than conventional protein sources, sets it apart in the market. Using indoor vertical farming techniques, the operation minimizes land and water usage, with mycelium’s growth in the dark reducing energy consumption.
With a neutral taste profile, Mycaro’s mycelium protein targets a growing consumer segment seeking protein options that are both palatable and beneficial. McNeill plans to enhance production yields in the coming months and conduct consumer trials at Acadia’s food lab.
The long-term vision includes establishing a small commercial facility in the Valley by the end of 2026, with a focus on quality assurance, food safety, and sustainable energy practices. Invest Nova Scotia has been a key funding source, and McNeill anticipates attracting further investments to scale up operations.
The journey from a mere idea to a tangible product has been exciting for McNeill and her team, signaling a promising future for sustainable high-protein food alternatives.