Deep within a dimly lit research lab at Acadia University, a peculiar white substance is emerging from an industrial tray. Resembling meringue or snow, this enigmatic living entity is mycelium, the root structure of a mushroom.
At Acadia, researchers have collaborated with an entrepreneur to perfect a process aimed at utilizing mycelium to create a high-protein powder for the commercial food sector. The brainchild behind this initiative is Katie McNeill, an individual with an agricultural background who discovered the potential in repurposing agricultural food waste that was being discarded in the Annapolis Valley.
Teaming up with Allison Walker, a biologist at Acadia, McNeill and Walker embarked on an experiment involving the growth of mycelium on a specific undisclosed food waste obtained from a food-grade facility in the Valley. By exploring various mushroom species, temperature variations, and humidity levels, they sought to identify the optimal conditions for mycelium growth.
The process involves creating a mycelium liquid broth mixed with the food waste, allowing the mycelium to flourish before transferring it to trays for further development. By halting the growth before mushroom production, the entire process, from inception to harvest, spans approximately one to two weeks.
In comparison to traditional mushrooms, which are predominantly water with protein levels around two percent, the mycelium cultivated by Walker and McNeill boasts a protein content of about 40 percent. Positioned as a competitor to hemp protein and just below pea or soy protein levels, Mycaro aims to provide a minimally processed product that stays true to its origins.
Emphasizing sustainability, Mycaro’s production method repurposes agricultural waste, reducing energy consumption in contrast to other protein sources. By leveraging indoor vertical farming techniques that minimize energy consumption, Mycaro endeavors to offer a protein product that meets the evolving needs of consumers, particularly women seeking quality protein options with a neutral taste and sustainable origins.
Looking ahead, McNeill and Walker are focused on enhancing production output and plan to establish a small-scale commercial facility in the Annapolis Valley by the end of 2026. With initial funding from Invest Nova Scotia, McNeill envisions expanding her venture with additional investments in the near future, turning her dream into a reality.
