In a research lab at Acadia University, a unique organism known as mycelium is being cultivated for its potential to produce a high-protein powder for the food market. Led by Katie McNeill, the project aims to repurpose agricultural food waste into a valuable source of nutrition.

Working alongside biologist Allison Walker, McNeill and her team have been experimenting with different species of mushrooms and optimizing growing conditions to enhance the protein content of the mycelium. Unlike traditional protein sources like soy or pea, the mycelium produced by McNeill’s company, Mycaro, boasts around 40% protein content, comparable to hemp protein.

The sustainable production process involves utilizing agricultural waste, reducing energy consumption, and employing vertical farming techniques. By growing the mycelium indoors in controlled environments, the operation minimizes land and water usage, with the added benefit of lower energy requirements due to the dark growing conditions.

Recognizing the growing demand for protein products among consumers, particularly women seeking healthier options, McNeill emphasizes the importance of offering a protein source that is not only nutritious but also palatable and gentle on the stomach. The mycelium developed by Mycaro is described as having a mild, nutty flavor, catering to consumers looking for a neutral-tasting protein alternative.

Looking ahead, McNeill plans to scale up production and establish a commercial facility in the Valley by the end of 2026. With the support of Invest Nova Scotia and potential future investments, Mycaro aims to bring its innovative mycelium-based protein product to market, aligning with the growing demand for sustainable and nutritious food options.