Deep in a dimly lit growth chamber at Acadia University’s research lab, a peculiar white substance is flourishing on an industrial tray. Resembling meringue or spray-foam insulation, this enigmatic living organism is mycelium, the intricate root system of a mushroom.
At Acadia, a collaboration between researchers and an entrepreneur aims to refine a process that could potentially yield a high-protein powder from mycelium for the commercial food market. The brainchild behind this project is Katie McNeill, who, with a 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 at Acadia, McNeill and Walker embarked on an experimental journey. They selected a specific food waste from a food-grade facility in the Valley, on which they cultivated the mycelium. Through meticulous testing of various mushroom species, temperature variations, and humidity levels, they honed in on the optimal conditions for mycelium growth.
The process involves creating a mycelium-infused liquid broth mixed with the food waste, allowing the mycelium to flourish before transferring it to trays for further development. By halting growth before mushroom production, the entire process takes approximately a week to 10 days to complete.
Unlike conventional protein sources like meat, soy, or pea protein, Mycaro’s mycelium product boasts a significant protein content of around 40%. McNeill’s vision for Mycaro is to offer a protein product that stays true to its natural origins, minimizing processing to retain its integrity.
Furthermore, the sustainable production methods employed by Mycaro, utilizing agricultural food waste and energy-efficient vertical farming techniques, set it apart from traditional protein sources that are resource-intensive. The mycelium’s neutral taste and high protein content cater to a growing consumer base seeking nutritious and sustainable food options.
With plans to establish a commercial production facility in the Valley by the end of 2026, McNeill and Walker are focused on enhancing yield and conducting consumer trials at Acadia’s food lab. Despite the challenges posed by mycelium’s unpredictable growth patterns, McNeill’s optimism and dedication drive her ambition to bring Mycaro’s innovative product to the forefront of the food market.
Invest Nova Scotia has been a key financial supporter of the research thus far, with McNeill seeking additional investments to propel Mycaro’s growth. The journey from a mere idea to a tangible, sustainable protein product signifies a promising future for Mycaro and the innovative possibilities of mycelium-based nutrition.
