N.S. entrepreneur developing mushroom roots as sustainable, high-protein food product

Muzammil Hussain February 10, 2026

A lumpy white substance spills out from the tops of trays sitting on a rack.

Researchers at Acadia University, along with startup Mycaro, have produced mycelium that is about 40 per cent protein. They use local agricultural processing waste as a food source for the mushroom roots.

Researchers at Acadia University, along with startup Mycaro, have produced mycelium that is about 40 per cent protein. They use local agricultural processing waste as a food source for the mushroom roots. A lumpy white substance spills out from the tops of trays sitting on a rack.

Researchers at Acadia University, along with startup Mycaro, have produced mycelium that is about 40 per cent protein. They use local agricultural processing waste as a food source for the mushroom roots.