Inside Our Lab | Innovation at Maia Farms

Our Lab

Building the Future of Food.

Maia Farms mycelium flour being measured in a food science lab using a digital scale for precision formulation and plant-based protein development.

Why We Exist

At Maia Farms, we’re on a mission to unlock the full potential of fungi and help secure the future of food. By building a diverse genetic library of filamentous fungi, we’re creating the foundation for resilient, sustainable, and deeply nutritious food systems that can nourish generations to come.

Inside the Work

Our research explores every layer of mushroom biology, from the genetic blueprint to how fungi interact with their environment. We’re uncovering the nutritional, chemical, and physical conditions that support optimal growth, while building the technologies to monitor and control them with precision. At the same time, we transform agricultural and food processing by-products into high-value feedstocks, closing the loop through a circular, zero-waste model. The result is clean-label, next-generation ingredients with minimal environmental impact—designed to meet the needs of forward-thinking food makers.

Proving the Potential

Since 2021, we’ve built a proprietary, scalable bioprocess for growing pure mushroom mycelium. Our progress has been recognized with competitive research funding from leading national innovation and agrifood organizations, validating both our science and our potential to shape the future of food.

Row of large stainless steel fermentation tanks inside an industrial facility, representing the scalable fermentation process used by Maia Farms to grow mycelium protein.

Scientists working in a modern food and biotech laboratory, using microscopes and advanced equipment to analyze samples—illustrating Maia Farms’ science-driven approach to sustainable protein development.

From Lab to Launch

At Maia, innovation begins at the genome. We evaluate each strain at both the genetic and phenotype level, using precise control and remote monitoring to uncover optimal growth conditions. From there, we test fermentation performance in purpose-built bioreactors, engineered for monitoring and control. Every experiment feeds into our Fungal Intelligence Database™ (FID), an internal platform that tracks, analyzes, and learns from our data. FID drives our iterative R&D engine, helping us refine strains, media, and processes with every new insight so we can deliver better solutions, faster, for our partners.

Partners in Progress

We don’t innovate alone. Maia partners with a national network of academic, research, and technology institutions to accelerate breakthroughs in strain development, fermentation, and food safety. These collaborations expand our capabilities and ensure our work stays rigorous, applied, and future-focused. Our partners include the National Research Council of Canada, Atypical Fermentation Facility (PEI), BioFoodTech, Saskatchewan Food Industry Development Centre, Simon Fraser University, BC Centre for Agritech Innovation, Canadian Food Innovation Network, University of the Fraser Valley, and the University of British Columbia. Together, we’re building the foundation for the next generation of food innovation.

What Comes Next

We’re building toward a future where innovation never stops. Our vision is a fully automated, AI-powered lab that runs around the clock, uncovering insights no human eye could catch. By combining machine learning with advanced bioprocessing, we’ll accelerate discovery and unlock the next generation of food biotechnology. This isn’t just about scaling production—it’s about transforming what’s possible. Through automation, circular systems, and deep fungal intelligence, Maia Farms is shaping a smarter, cleaner, and more responsive food system for the world.

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