All PFN ARTICLES

Canadian Maia Farms isn’t trying to win shelf space with a brand. It’s embedding itself inside foods people already eat. Their mushroom and mycelium ingredients are 'scaling up and are showing up' invisibly in thickening sauces, adding fibre to comfort meals, boosting protein in savoury dishes without changing flavour or texture. The consumer doesn’t meet Maia at the fridge. They meet it already on the dinner plate.

Canada’s got a taste for hybrids, but not the meaty kind. Vancouver’s Maia Farms has unveiled The Shred, a next-gen protein that blends oyster mushroom mycelium and Canadian yellow pea protein, promising the chew, flavour, and versatility missing from earlier soy or wheat-based offerings. The startup says it’s using fermentation tech to mimic natural fibre alignment, producing a pull-apart texture that actually feels like food, not filler.

Most alternative proteins still want you to believe you're biting into a cow. But let’s be honest: consumers are tired of being fooled, and food developers are tired of wrestling with products that fall apart in a frying pan. Enter Maia Farms, a Canadian biotech outfit serving up function over fiction with a next-gen APT (A Protein Thing) not needing to pretend.