Maia Farms

Food First. We are grateful to the 25 invited guests who joined the Maia Farms team for an incredible long-table lunch overlooking the Pacific Ocean and the North Shore mountains. Renowned chef and food scientist Karen McAthy created an unforgettable spread featuring all of our mushroom and mycelium based ingredients. Guests enjoyed a delicious eight course meal. Starting with mini-tostadas, crab-less cakes with a remoulade, foccacia bread infused with mushroom flour, mini strip shawarma skewers, and a mycelium caviar topped cracker. The main dish featured an inspired bulgogi bowl served with kimchi cucumber, fresh zucchini, and rice. Next up was a Planet Forward hybrid meatball blended with mushroom mycelium and beef, creating an amazing texture with half the footprint. To top off the lunch, guests were served a surprise vegan ice-cream made with fresh mycelium with an undeniably delicious mouthfeel. Thank you to Robin Heywood for creating a welcome atmosphere and to Kahani Pictures for capturing the day. Thank you to our some of our biggest supporters who cleared their busy schedules to dine with us. Stay tuned for a mini-feature documentary demonstrating the company's journey from spore-to-plate. If you want to be on the invite list for the next tasting events happening this fall in Vancouver and Toronto, comment below!

Three years ago, a Farmer, an Engineer and a Neuroscientist endeavoured to grow a cow in space. 👨🌾 👨🔧 👨🔬 🐄 🚀 We discovered a method to grow mushrooms infinitely more efficiently by growing the root-like structure of mycelium. Today, we are scaling our industrial process with a vision to fundamentally change the protein landscape.

We are pleased to be an industry partner with University of the Fraser Valley for an incredible project funded by Genome Canada and Genome British Columbia. As part of this exciting project, the researcher will conduct a Life Cycle Sustainability Assessment specifically for Maia Farms proprietary protein production process. This is an important role towards achieving our mission of providing a globally accessible superior protein. Fundamentally changing the protein landscape requires the alignment of the economy and the environment. This is a great opportunity if you: - Are interested in climate smart food and agri-genomic technologies - Have experience with Life Cycle Analysis - Have a technical knowledge of fermentation processes - Want to work with a leading company whose sole purpose is to Nourish Life - Have a PhD in a relevant field Please apply to charmaine.white@ufv.ca For more information, please reach out to stefania.pizzirani@ufv.ca or admin@maiafarms.ca https://maiafarms.ca/

Excellent article published by FoodNavigator recently featuring Maia Farms and a great quote by our board member Jennifer Stojkovic of Joyful VC. Tapping into the $2b+ mycelium market to improve alternative protein innovation Mycelium has a long history in food, but its potential for today’s consumer packaged foods (CPG) industry highlights the need for increased R&D in resourceful and responsible food production that helps address the challenges of a growing global population and environmental concerns. https://lnkd.in/g_mPEmdw

Welcome to the team, Karen McAthy! We are thrilled to announce that Karen McAthy has joined Maia Farms as our new Food Scientist to accelerate applications of mushroom and mycelium ingredients in the food industry. Karen was born and raised in Alert Bay, BC (Namgis First Nation Territory), and currently resides in Vancouver, on the unceded territory of the T’sleil Waututh, Squamish, and Musqueam nations. Karen is renowned for her integrative approach to culinary research and development, particularly in the realm of alternative proteins and plant-based food innovation. Her groundbreaking work led to the release of her award-winning book, "The Art of Plant-based Cheesemaking," in 2017. This book chronicles her transformative journey from executive chef to inventor, highlighting her innovative methodologies and exploration of new starter cultures that have significantly impacted cultured vegan cheese production. As a co-founder of two previous companies, Karen has successfully translated her research into developing systems for manufacturing and scaling food products. Karen serves as an advisor to various climate and food technology/production companies, offering her expertise in product development and commercialization. She is also working on her next two books, developing course curriculums, and regularly speaking on the future of alternative and plant proteins and food system innovation. Karen shares Maia’s vision to fundamentally change the protein landscape, driven by her commitment to expanding protein horizons. At Maia, we deeply connect with our customers through food, which drives our unwavering commitment to food safety, quality, and seamless delivery. We aim to expand our customers' options by providing sustainably produced products that offer superior taste, texture, and nutrition. Welcome, Karen! We are excited to have you on board as we continue to innovate with a steadfast purpose of Nourishing Life.

The Maia Farms team had an amazing time connecting in Chicago at the Future Food-Tech conference last week. We unveiled our new sample packaging for CanPro™ and sent 40 lucky people home with samples to cook with the future of protein. Hoping to see the ingredient in some Chicago Deep Dish 🍕 If you missed your opportunity to connect with us there, send us a message: sales@maiafarms.ca

Inspired by lunar agriculture, Maia is helping nourish life on Earth and in the cosmos.

Expand your protein horizons. Come meet the Maia founders in Chicago at the Future of Food Tech conference taking place June 17 and 18. Sean Lacoursiere Ashton Ostrander Gavin Schneider

How many people can be fed with 1 tonne of CanPro™? Lets assume a common serving size for a meal is approximately 113 grams (1/4 pound). 1 tonne = 1,000 kg = 1,000,000 grams Next, we'll divide this by the serving size: 1,000,000 grams / 113 grams per serving = 8,850 servings With 1 tonne of ground CanPro™ you can feed approximately 8,850 people, assuming each person consumes one serving of 113 grams. Not only does CanPro™ have an exceptional taste and superior texture, its packed with nutrient density. In only 35 grams (2/3 of a cup), CanPro™contains 23 grams of a complete protein. Expand your protein horizons. 🇨🇦 Made in Canada. Shelf stable and ready to ship.

Maia Farms’s mushroom-based protein ingredients are produced in a zero-waste highly efficient biomass fermentation process to elevate the taste and texture of food products. Meet the team in the Start-Up Exhibition, including CEO & Co-Founder Gavin Schneider who will be on hand with samples of Maia Farm’s mycelium ingredient. View Future Food-Tech’s start-up exhibition ahead of the summit on June 17-18: https://bit.ly/4buyGlY