Deep in a dimly lit growth chamber housed within a research facility at Acadia University, a lumpy white substance emerges from an industrial tray. Resembling meringue, snow, or spray-foam insulation, this peculiar organism is mycelium, the root structure of a mushroom. Researchers at Acadia, in collaboration with an entrepreneur, are working on a process aimed at utilizing mycelium to create a high-protein powder for the commercial food industry.
The brainchild behind this project is Katie McNeill, who, with a background in agriculture, recognized the wastage of certain agricultural food products in the Valley. Inspired by the potential of these products, she stumbled upon literature suggesting the suitability of mycelium for growing high-protein mushrooms. Teaming up with Allison Walker, a biologist at Acadia, they began their work by selecting a specific food waste source from a Valley-based food-grade facility for mycelium cultivation.
The researchers experimented with various mushroom species, adjusting factors like temperature and humidity to optimize the growth conditions. Their process involves creating a liquid mycelium broth mixed with food waste, allowing the mycelium to grow before transferring it to trays for further development. By halting the growth before mushroom production, the entire process, from initiation to harvest, spans about a week to 10 days.
In terms of protein content, the mycelium produced by Walker and McNeill boasts around 40%, significantly higher than the protein levels typically found in mushrooms. Mycaro, the company founded by McNeill to market the protein product, aims to maintain a minimal processing approach, distinguishing itself from other companies that produce mycelium protein in large vats.
The sustainable aspect of Mycaro’s product is a key selling point, as it utilizes agricultural food waste and requires less energy compared to traditional protein sources like meat, soy, or pea protein. By using vertical farming techniques in controlled environments, energy consumption is further reduced, as mushrooms and mycelium thrive in darkness, eliminating the need for extensive lighting.
McNeill underscores the rising interest in proteins, particularly among women seeking healthier dietary options. The mycelium-based protein offers a neutral taste profile, appealing to consumers looking for alternatives to conventional protein sources like whey, soy, or pea. Moving forward, the focus will be on enhancing production yields and conducting consumer testing at Acadia’s food lab.
With most of the research funding coming from Invest Nova Scotia, McNeill anticipates seeking additional investments to scale up operations in the near future. Her goal is to establish a commercial production facility in the Valley by the end of 2026, emphasizing the necessity for hands-on monitoring and quality control due to the finicky nature of mycelium growth.
