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.

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.