Deep in a dimly lit cultivation chamber housed within a research facility at Acadia University, a peculiar white substance emerges from an industrial tray. Resembling meringue or snow, this otherworldly living entity is mycelium – the intricate network of mushroom roots.
Acadia researchers have joined forces with an entrepreneur to refine a process aimed at utilizing mycelium to create a high-protein powder for the commercial food industry. The visionary behind this project is Katie McNeill, who initially conceived the idea a few years back.
Drawing on her agricultural background, McNeill recognized the untapped potential in certain agricultural food products in the Valley that were being discarded. She stumbled upon literature suggesting that these products could be ideal for cultivating a high-protein mushroom.
Teaming up with Allison Walker, a biologist at Acadia, they embarked on a journey of experimentation. Selecting a specific food waste source from a Valley facility, they meticulously honed the growing conditions by experimenting with different mushroom species, temperature variations, and humidity levels.
The process involves creating a mycelium-infused liquid broth mixed with the food waste, nurturing its growth over several days before transferring it to trays for further development. By halting growth before mushroom formation, the entire process, from inception to harvest, spans a week to 10 days.
Unlike traditional mushrooms that are predominantly water, with protein levels around two percent, the mycelium produced by Walker and McNeill boasts an impressive 40 percent protein content. Positioned similarly to hemp protein and slightly below pea or soy protein levels, their mycelium product aims to minimize processing, distinguishing it from other mycelium protein offerings.
McNeill’s company, Mycaro, strives to maintain a close-to-nature approach, avoiding extensive processing. By harnessing sustainable vertical farming techniques indoors, the production process consumes less energy compared to conventional protein sources like meat, soy, or pea protein.
The neutral taste of the mycelium product aligns with the evolving preferences of consumers, particularly women seeking protein sources that complement their dietary needs without compromising taste or digestive comfort. McNeill and Walker affirm that the mycelium they produce exudes a mild nutty flavor with a neutral undertone.
As they focus on increasing yield and refining the commercial process, McNeill and Walker anticipate setting up a small-scale production facility in the Valley by the end of 2026. The duo aims to engage consumer feedback through Acadia’s food lab, with Invest Nova Scotia currently fueling the research funding, while McNeill eyes potential future investments to propel their venture forward.