Maia Flour™

BAKE. BLEND. ELEVATE.

A finely sieved oyster mushroom flour engineered for consistency and seamless integration in formulations. With a neutral taste and smooth texture, Maia FLOUR™ enhances bakery, snack, and coating applications without overpowering the final product.

Beyond versatility, this ingredient combines protein, β-Glucan, polysaccharides, and ergothioneine to deliver both nutritional value and functional benefits. These compounds support moisture retention, fat mimicry, and shelf-life stability, helping R&D teams improve texture, extend quality, and accelerate clean-label product development.

Top view of Maia Farms’ mycelium flour inside a clear glass beaker, showcasing its fine, nutrient-rich texture on a stainless steel lab surface.

An ultra-fine 25-micron mushroom powder with amino acids, bioactives, and functional stability.

Top-down view of a glass beaker filled with Maia Farms’ mycelium flour, placed on a stainless steel surface—highlighting its clean, natural form and readiness for formulation.

Finely sieved flour at 180-micron particle size, delivering protein, fibre, and clean-label functionality.

Why Choose Maia?

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Superior Nutrition

A complete protein rich in iron, calcium, and potassium with excellent digestibility. PDCAAS score: 0.92.

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Unmatched Versatility

Enhances texture, flavour, and nutrition in a range of applications from meat and seafood analogs to soups, sauces, snacks, children’s nutrition, and specialty pet foods.

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Seamless Integration

Blends effortlessly into formulations, delivering consistent performance in both plant-based and hybrid products.

ONE INGREDIENT, UNLIMITED POSSIBILITIES

More iron than beef
More calcium than milk
More protein than eggs
More fibre than oats
More potassium than bananas
Vegan & Allergen-Free
No artificial flavours or colours
Both sweet and savoury applications
Umami-rich flavour
Incredible texture
2 year shelf stable for remote supply chains