How does Maia Farms' mycelium-based protein compare nutritionally to other plant-based proteins like soy and pea protein?

Can Maia Farms' protein be easily integrated into existing formulations without altering taste or texture?

What are the functional benefits (e.g., binding, emulsifying) of our protein in food applications?

How scalable is our alternative protein production for large-scale manufacturers?

What makes Maia Farms' protein ideal for creating meat analogues in terms of texture and flavour absorption?

Are there specific cuisines or regional flavour profiles where your protein performs best as a meat substitute?

How does your product enable manufacturers to achieve clean-label formulations for alternative meats? 

How does your mycelium enhance the nutritional profile of baked goods and snacks?

Are there unique functional properties (e.g., moisture retention, shelf-life extension) that your product adds to snack formulations?

What innovations are possible with your products in Gluten-Free or KETO friendly snacks?

How does your protein contribute to creating indulgent textures in snack bars and cookies?

How does your protein fit into the growing market for personalized nutrition and wellness products.