Today, 50%-70% of proteins are from industrial animal agriculture that contributes 12-20% of global greenhouse gas emissions, plus devastating habitat destruction.

Maia Farms has developed a fermentation based technique to transform a blend of mycelium and pea protein into tasty and affordable protein alternatives that have more iron than beef, more calcium than milk, more protein than eggs and more fibre than oats while emitting 97% less carbon than chicken and 99.7% less than beef.