Deep within a dimly lit growth chamber in a research facility at Acadia University, a peculiar white substance emerges from an industrial tray. Resembling meringue, snow, or spray-foam insulation, this unique living organism is mycelium, the root structure of a mushroom.
Researchers at Acadia have collaborated with an entrepreneur to refine a process aimed at utilizing mycelium to create a high-protein powder for the commercial food industry. The project, initiated by Katie McNeill, stemmed from her observation of agricultural food wastage in the Valley and the untapped potential it held.
McNeill, with an agricultural background, stumbled upon literature suggesting the viability of growing a high-protein mushroom from such waste. Partnering with Allison Walker, a biologist at Acadia, they selected a specific food waste source from a Valley-based facility to cultivate the mycelium.
The cultivation process involved creating a mycelium liquid broth mixed with the food waste, allowing the mycelium to grow before transferring it to trays. This process aims to yield mycelium with a protein content of around 40%, comparable to hemp protein and slightly lower than pea or soy protein.
Unlike other companies that produce mycelium protein in large vats, resulting in a sludge-like product, McNeill’s company, Mycaro, focuses on maintaining a more natural and minimally processed end product. The sustainable production approach, utilizing agricultural waste and requiring less energy, sets Mycaro apart in the market.
The neutral taste of the mycelium protein appeals to a growing consumer segment, particularly women seeking protein sources that are gentle on their stomachs and overall well-being. McNeill and Walker aim to further enhance production efficiency and consumer acceptance through testing at Acadia’s food lab.
Looking ahead, McNeill envisions establishing a small commercial production facility in the Valley by the end of 2026, prioritizing quality control and food safety in the process. Funding from Invest Nova Scotia has fueled the research, with plans to seek additional investments in the near future to realize the dream that was once just a vision.
The journey from concept to fruition excites McNeill and her team as they pioneer sustainable and innovative solutions in the protein market.