What Is Mycelium? | The Future of Food at Maia Farms

Mycelium

Mycelium is the living root system of mushrooms, a thread-like network that feeds, connects, and regenerates ecosystems, now harnessed through fermentation for sustainable, nutrient-rich food.

Mycelium-Based Protein

Maia’s FRESH™ Mycelium is the result of years of dedicated R&D, using liquid-state biomass fermentation and a strategically selected strain. Unlike others in the space, Maia has intentionally taken a different approach, optimizing both strain selection and process innovation to deliver a fresh mycelial material that stands apart.

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Extreme close-up of oyster mushroom gills, showcasing the intricate texture and natural structure that inspire Maia Farms’ mycelium-based food innovations.

Split image showing the gills of an oyster mushroom above and a close-up of a fresh green pea in its pod below, representing Maia Farms' core ingredients—mycelium and Canadian-grown peas.

Upgrade from Soy to Mycelium

MYCELIUM VS SOY. Traditional plant proteins such as soy are extracted directly from soybeans and often come with significant drawbacks. Soy can present allergen risks, fluctuating nutritional quality, and environmental concerns due to resource-intensive cultivation. In contrast, our mycelium-based protein is cultivated from the intricate network of edible fungi. This process naturally produces a complete protein containing all nine essential amino acids, along with abundant fiber, and minerals. The result is a nutrient-dense ingredient with a true umami flavor and meaty texture that elevates every culinary creation while sidestepping soy’s common pitfalls.

Not All Mycelium Is Created Equal

MUSHROOM MYCELIUM VS. MOLD DERIVED MYCELIUM. Many competitors rely on mold-based fermentation to produce mycelium, a method that can lead to inconsistent flavour profiles and safety concerns. We instead use strains derived from food-grade and commonly used mushrooms. This deliberate choice ensures a neutral, clean taste and strict quality control. Our mushroom mycelium integrates seamlessly into recipes, delivering consistent, high-quality protein without the off-flavours or variability often seen in mold-based fermentation.

Split image showing a cluster of oyster mushroom gills above and close-up droplets forming on the surface of mycelium below, representing Maia Farms’ fermentation process and natural ingredient origins.

Maia Farms scientist in a white lab coat and black gloves inspects a jar of mycelium culture under fluorescent light, representing Maia Farms’ precision fermentation research in action.

The Science

At Maia Farms, ancient wisdom meets modern science. Our Fungal Intelligence Lab is where breakthrough research and biotechnology come together to unlock the full potential of mycelium. By combining fermentation science with AI and machine learning, we continuously improve nutrition, texture, and scalability. This adaptive approach allows us to work closely with our partners, customizing mycelium-based solutions to fit their unique product and formulation goals.

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