Click here to visit our new markets resource hub for the latest on the evolving trade landscape
Answer a few quick questions about your business and we'll direct you to incentives, programs, and services you may be eligible for.
In an era where sustainability is at the forefront of innovation, Mycaro is making waves by turning agricultural waste into high-protein food. Founded by Katie McNeill, Mycaro harnesses the power of mycelium to create an environmentally friendly and nutritious protein source. With a background in agriculture and produce in Nova Scotia, McNeill is on a mission to revolutionize food production while tackling food waste head-on.
Katie McNeill’s journey into sustainable protein production began with her deep-rooted experience in agriculture. She became acutely aware of the massive amounts of food waste generated by processing activities.
“I came to the project through the lens of food waste that we generate here in Kentville,” McNeill explains. “I wanted to make a food product out of that agri-food waste.”
Her research led her to an innovative solution: mycelium, the root-like structure of mushrooms, which can efficiently convert waste into high-quality protein. Inspired by studies showcasing mycelium’s potential, she embarked on testing out a new way to transform discarded food into a valuable resource.
At the core of Mycaro’s innovation is solid-state fermentation, a process that allows mycelium to thrive on agricultural byproducts.
“We are taking the agri-food waste, mixing it up in a proprietary way, and letting the mycelium grow on these nice beds of food waste,” McNeill describes. “It grows up and away from the tray bed, and we harvest it directly.”
Mycaro’s setup mimics a vertical farm, optimizing conditions such as heat and humidity, to ensure optimal mycelium growth. This unique process allows for efficient and scalable production of a nutrient-dense protein source.
As a start-up, Mycaro has leveraged key programs such as GreenShoots, Accelerate, and the Creative Destruction Lab (CDL) to fuel its growth. As someone without a technical background – her expertise lies in sales and marketing – Katie found these programs invaluable in providing the necessary funding and support to move her idea forward.
“We needed funding to test and prove our concept, and GreenShoots gave us the capacity to do that,” Katie explains. “We knew what we wanted to achieve, but this program helped us get past those first tactical hurdles and demonstrate that our process works. We executed this through a technical partnership with Acadia University, which was instrumental in validating our approach. Without it, we wouldn’t have been ready for the next stage of growth.”
Accelerate then built on that foundation by providing structured coaching, which ensured that the business remained strategically on track while continuing to refine its technical approach. “The structured coaching and funding allowed us to refine our technical approach and prepare for opportunities like CDL.”
One of Mycaro’s biggest challenges is consumer perception. Mycelium-based proteins are relatively new, and public understanding of them varies. McNeill and her team strategically position Mycaro as a “high-protein mushroom” rather than an alternative meat product.
“We're growing our product as close to a mushroom as possible. Our brand positioning is that this is a high-protein mushroom root,” she says.
By offering mycelium in a dried crumble format, marketed near fresh mushrooms in grocery stores, Mycaro aims to make consumer adoption seamless. Educational marketing efforts, including product demonstrations and consumer-friendly content, will further ease the transition.
Nova Scotia’s agricultural ecosystem plays a crucial role in Mycaro’s success. While larger markets might offer more immediate consumer access, McNeill finds that the province’s close-knit and supportive community is invaluable.
“Being a small place is a huge benefit. Everyone gets involved, and you get a lot of support,” she explains. “There's an openness to innovation and figuring out what the next best thing is for growers and the agriculture community.”
Looking ahead, the company plans to launch a pilot facility in summer 2025, with commercial-scale production targeted for early 2026.
“Our overarching goal is to prove that primary agriculture can have a seat at the table in the protein discussion,” McNeill states. “We want to make the protein problem easier for consumers—so they feel confident in what they’re eating, without needing to read a long list of ingredients.”
Mycaro represents the future of sustainable protein, blending innovation with responsible food production. With its roots firmly planted in Nova Scotia’s agricultural industry, the company is poised to make a significant impact in the food sector.
