Scientists have developed a sustainable protein made from mushroom roots that grows in just seven days.
A Canadian company’s quest to develop better food for astronauts has led to a breakthrough that could help feed Earth’s growing population while reducing environmental impact: a protein made from mushroom roots that grows in just seven days.
Maia Farms, led by Gavin Schneider, recently won the Canadian Space Agency’s Deep Space Food Challenge alongside tech company Ecoation. Their winning solution combines an efficient food production system with a versatile protein made from mushroom roots that could revolutionize both space travel and Earth-based food production.
This rapid growth gives the protein made from mushroom roots a major advantage over traditional livestock. Cattle, for example, take 18 months to reach harvest size. The shorter production cycle could help meet rising global protein demands more efficiently.
The environmental benefits are substantial. The protein made from mushroom roots requires significantly less water than traditional farming. While beef production needs approximately 1,800 gallons of water per pound of meat, and chicken requires 468 gallons per pound, Maia Farms’ process uses just a fraction of that amount.
Their production method also has a smaller land footprint. Traditional livestock farming requires extensive grazing land and feed crop agriculture. In contrast, the protein made from mushroom roots grows in vertical bioreactors, maximizing space efficiency.
According to Schneider, their process produces 84% less carbon dioxide than chicken production. By 2025, their bioreactors will reach a capacity of 15,000 litres of growing material, significantly increasing production capability while maintaining a minimal environmental impact.
The David Suzuki Foundation reports that meat and dairy farming occupies 30% of Earth’s surface and generates 18% of greenhouse gases. Despite these environmental concerns, the World Resources Institute found that global demand for beef increased by 25% between 2000 and 2019.
The protein’s production process is remarkably efficient. Maia Farms uses biomass fermentation to grow mycelium inside bioreactors, similar to brewery operations. This controlled environment ensures consistent quality while minimizing resource use and environmental impact.
While currently more expensive than traditional protein sources, the company projects their costs will eventually match chicken production prices when made at larger scales. This could make it a viable alternative for both manufacturers and consumers seeking sustainable protein options.
The science behind this innovative protein shows promise. Research published in the Journal of Agricultural and Food Chemistry indicates it could rival beef or chicken production with proper scaling. However, the study notes that more research is needed on health impacts, and consumers will need education about what the ingredient is and how to use it.
Maia Farms isn’t planning to sell products directly to consumers. Instead, they’re supplying their mushroom-based protein to food manufacturers who can use it in various products – from granola bars to ice cream, burgers, and sushi rolls. Some of these products are already available at major retailers like Costco.
Schneider, who grew up raising cattle, acknowledges that animal farming won’t disappear. However, he believes current meat production levels can’t sustainably feed a projected global population of 10 billion people without severe environmental consequences.
The company has ambitious expansion plans. By 2030, they aim to operate five mycelium farms across five continents, making their protein solution available worldwide – from space missions to supermarket shelves.
As the world deals with the dual challenges of feeding a growing population and combating climate change, innovations like Maia Farms’ protein made from mushroom roots represent a promising path forward. From its origins in space research to its potential applications on Earth, this technology demonstrates how solutions developed for space exploration can address pressing challenges at home.
While challenges remain in scaling production and gaining consumer acceptance, the environmental benefits and production efficiency suggest that mushroom-based proteins could play a significant role in our food future.
