Maia Farms feeds vulnerable communities

Hybrid proteins made with mycelium ingredients are made available to food banks.

Canadian fermentation startup Maia Farms recently launched a partnership with the Greater Vancouver Food Bank to provide mushroom- and pea-based alt-protein products to vulnerable communities.

“The Shred is a mixture between our oyster mushroom protein and Canadian yellow pea protein and is being packaged into a family-sized pouch,” Maia CEO Gavin Schneider told local reporters. “This…