In a secluded cultivation chamber deep within Acadia University’s research facility, a peculiar white substance emerges from an industrial tray, resembling meringue or spray-foam insulation. This enigmatic living entity, known as mycelium, represents the root structure of a mushroom.
Collaborating with an entrepreneur, researchers at Acadia are working on perfecting a process to utilize mycelium for producing a high-protein powder for the commercial food industry. The brainchild behind this project is Katie McNeill, who initially conceived the idea a few years ago.
With a background in agriculture, McNeill observed the wastage of agricultural food products in the Valley, prompting her to explore their potential. She delved into research indicating the suitability of mycelium for cultivating high-protein mushrooms, leading her to join forces with Allison Walker, a biologist at Acadia.
Selecting a specific undisclosed food waste from a Valley-based food-grade facility as the growth medium for mycelium, they conducted experiments with various mushroom species, temperature variations, and humidity levels to optimize the growth conditions.
The process involved creating a mycelium liquid broth mixed with food waste, allowing the mycelium to proliferate before transferring it to trays for further growth. The growth cycle, from initiation to harvest, spans approximately a week to 10 days.
The mycelium produced by Walker and McNeill boasts a protein content of around 40%, surpassing the protein levels found in mushrooms. This protein concentration rivals that of hemp, falling slightly below pea or soy protein, which typically undergo extensive processing for protein isolation.
Unlike some companies that cultivate mycelium in large vats, resulting in a sludgy powder, McNeill’s company, Mycaro, aims to maintain a minimally processed end product with a strong focus on food quality.
Mycaro’s sustainable production approach, utilizing agricultural food waste and requiring less energy compared to traditional protein sources like meat, soy, or pea, positions it favorably in the market. The controlled indoor vertical farming techniques employed by Mycaro not only reduce land and water usage but also minimize energy consumption since mushrooms and mycelium grow in darkness.
McNeill emphasizes the increasing demand for proteins, particularly among women seeking alternatives to conventional protein sources like whey, soy, or pea due to taste preferences and dietary considerations. The mycelium cultivated by McNeill and Walker offers a neutral taste profile, appealing to consumers looking for a versatile and palatable protein option.
In the coming months, McNeill and Walker aim to enhance production yield and gauge consumer feedback through partnership with Acadia’s food lab. By the end of 2026, Mycaro plans to establish a small-scale commercial production facility in the Valley, with a focus on quality control and food safety in the production process.
Funding for the research primarily comes from Invest Nova Scotia, with McNeill anticipating further investments in the near future. The prospect of realizing her dream from a few years ago into a tangible, forward-moving project excites McNeill, underscoring the potential growth and impact of Mycaro in the sustainable high-protein food market.