Functional Culinary Mushroom Ingredients
Cleaner labels. Better nutrition. Great taste and texture.
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WE ARE THE EXPERTS AT INTEGRATING FUNCTIONAL MUSHROOM INGREDIENTS INTO EVERYDAY FOODS FOR FOOD MANUFACTURERS.
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Applications
- GRINDING & FORMING
Burgers · patties · meatballs · sausages · donair - EMULSIFIED SYSTEMS
Wieners · bologna · fine-emulsion sausage - KETTLE, RETORT & THERMAL
Soups · chili · curries · sauces · ready meals - DOUGH & BAKERY
Dumplings · pasta · crackers · cookies · cakes - EXTRUSION & SNACKS
Extruded proteins · puffs · crisps · coated snacks - DRY BLENDING
Confectionery · seasoning · pet applications
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Ingredient portfolio
A finely milled mushroom ingredient that adds nutrition while supporting moisture management, viscosity, emulsification and formulation performance.
Maia Form
Textured mushroom and pea protein with a PDCAAS of 0.92 and 66% protein, designed for structure and digestibility.
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Case Studies
Sprague Foods partnered with Maia Farms to upgrade nutrition, simplify labels, and maintain texture across shelf-stable soups and chilis.
Kula Foods integrated Maia’s ingredients across both protein formats and spice blends to match the chew and structure of beef, goat, and chicken while increasing protein and fibre across ready-to-eat Afro-Caribbean meals.
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MORE THAN AN INGREDIENT. A BETTER WAY TO FORMULATE.
IMPROVE YIELD
Manage moisture, extend higher-cost proteins and increase finished-product output.
BUILD BETTER TEXTURE
Create structure, bite, juiciness and body across meat, prepared food, bakery and snack applications.
ADD MEANINGFUL NUTRITION
Bring protein, fibre, iron and naturally occurring mushroom nutrition into everyday foods.
SIMPLIFY THE PROCES
SIntegrate into existing manufacturing systems with practical, production-ready application guidance.
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CERTIFIED. VALIDATED. RECOGNIZED.
Maia’s mushroom ingredients are produced to meet the quality, safety and compliance requirements of modern food manufacturing.
Allergen-free · Non-GMO · Vegan · Kosher · Halal
Our work has also been recognized by leading food and technology programs, including the CSA’s Deep Space Food Challenge, FoodTech 500, and the 2025 World Plant-Based Innovation Awards
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