Maia Farms, a Vancouver food company, thinks mushrooms could help restaurants manage rising beef costs while still serving familiar dishes with the flavor and texture diners expect.
Here's what to know
As CBC News reported, Maia Farms grows mycelium — the root-like structure of fungi — in a bioreactor and then uses it to extend meat products. Sean Lacoursiere, chief innovation officer at Maia Farms, explained, "The bioreactor allows us to control the environment in which the mycelium are grown."
Because meat is such a large expense for restaurants, customers often end up paying those increases through higher menu prices. Canada Beef figures cited by CBC News show retail beef averaged about $28 CAD per kilogram in April, which was almost a record high.
Maia Farms says adding mycelium could ease some of that cost pressure. Karen McAfee, Maia Farms' director of food science and innovation, said mycelium could make up roughly 25% to 40% of the meat in some dishes.
"It can help retain moisture… it can also help with the high level of umami flavour," McAfee said.
More background
Maia Farms is positioning the ingredient as something the meat industry can use instead of a total meat replacement. That makes it a different kind of pitch from many plant-based food companies.
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That strategy could help the company avoid some of the challenges facing the plant-based sector. As cited by CBC News, The Good Food Institute found "both dollar and unit sales declines" for U.S. plant-based meat and seafood, adding that "these declines were larger than those experienced by conventional meat and the total food and beverage sector."
Maia also says the product has environmental advantages. Lacoursiere said the company produces about 4.4 pounds (2 kilograms) of carbon dioxide per 2.2 pounds (1 kilogram) of material.
By comparison, a 2024 Canadian Roundtable for Sustainable Beef report said that 2.2 pounds of consumed boneless beef in Canada is linked to 72.3 pounds (32.8 kilograms) of carbon dioxide and requires 505 gallons (1,912 liters) of water.
What's being done?
The company is focused on increasing production and lowering costs, a step that could be important if it hopes to win widespread adoption.
"The whole goal of our company here is to produce mycelium at large scales, at a very cost competitive level. And we're already seeing that," Lacoursiere said, according to CBC News.
Restaurants may also gain a useful tool for controlling food costs without cutting portions or sharply increasing menu prices.
The appeal may eventually extend beyond restaurants. Blended proteins could show up in more prepared foods and grocery products, giving shoppers another option between traditional meat and fully plant-based alternatives.
Where can I learn more?
Food companies and restaurants are taking different approaches as diners reconsider meat.
• Food start-ups are adding a surprising ingredient as plant proteins still struggle to mimic meat.
• Researchers say the shocking impact of plant-based meat reaches far beyond grocery shelves and kitchens.
• T. Hasegawa says a game-changing flavor could ease one of plant-based protein's biggest hurdles.
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