Direction A — Specimen Room. Design preview. Packaging, cultivation room and hero still life are AI-generated placeholders to establish art direction, not photographs of real MycoVita product or premises.
Mycology conference, Bragança — 22–25 September
Fungal biotechnology
MycoVita is a research and manufacturing company working in applied mycology. We take the by-products of coffee production and convert them into food, feed and health products.
Coffee waste
Food, feed, health
In-house
Inglewood, ON
Who we are
MycoVita works across three connected activities. We run research and development into bioproducts for food, feed and medicine. We manufacture finished, ready-to-use products in the health and wellness space. And we develop technologies for converting waste streams into value — the work that ties the other two together.
The company operates out of Inglewood, Ontario. Our cultivation, formulation and quality control are handled in-house, which is what lets us hold a product to a fixed specification batch after batch.
What we do
Coffee production discards enormous quantities of husk and silverskin. We treat that by-product as a feedstock rather than a disposal problem.
It becomes the growing substrate for our mushroom cultivation. It becomes the raw material for a high-protein animal feed ingredient. And the fungi it produces become the functional ingredient in our consumer line.
Same input, three commercial outputs — that is the whole company in one sentence.
The biology
Fungi produce classes of compounds that are hard to source elsewhere at scale, and they can upgrade the nutritional profile of the material they grow on. Both of those facts are why this company exists.
Beta-glucans
The cell walls of fungi are rich in beta-glucans, a class of polysaccharide difficult to obtain at scale from other sources. They are among the most studied compounds in the field.
Amino acids
Fungal fermentation changes the amino acid profile of the material it grows on. In our own analysis of treated coffee by-product, 19 of 23 amino acids measured higher than untreated control.
Lysine
Lysine is the first limiting amino acid in most poultry and swine diets, which is why it is supplemented industrially. Raising it through fermentation rather than synthesis is the basis of our feed work.
Traditional use
Lion's mane, cordyceps, reishi and chaga each have centuries of documented use in East Asian food and preparation traditions. That history is why they are studied; it is not in itself a health claim.
MycoVita does not make therapeutic claims for its products. The compounds described here are the subject of ongoing research. Nothing on this page should be read as a statement that any MycoVita product diagnoses, treats, cures or prevents a condition in humans or animals. Figures cited are from internal compositional analysis.
Applications
One cultivation and formulation capability, several commercial pathways. Each is a different downstream form of the same underlying work.
Four functional mushroom coffee blends and a functional honey, sold direct and through independent stockists. Each blend pairs a single-origin coffee with one cultivated species.
This is the most market-ready expression of the platform and the one most people meet first.
A protein-rich feed ingredient produced by solid-state fermentation of coffee by-product. Internal analysis shows substantially increased crude protein and a markedly improved amino acid profile against untreated control — lysine in particular, the first limiting amino acid in poultry and swine diets.
Intended applications span monogastrics, ruminants and companion animals. The technology is patent-covered. Animal feeding studies are the next stage of work.
Spent substrate from mushroom production does not go to landfill. It returns to the growing side of the operation as a soil input and organic matter source.
This closes the loop on the cultivation process and is part of how the economics work at all.
We supply cultivated material and formulated ingredients to other brands, and co-develop products with manufacturers who need a mushroom component made properly rather than bought from a broker.
White-label and private-label arrangements are an established part of how the company goes to market.
Process
The cultivation process runs to a fixed protocol. These are the actual conditions, not a simplified version of them.
A pure fungal strain is isolated on sterile agar and held at 24–27°C in the dark for 7–10 days. The fastest, healthiest culture is selected for scale-up.
The culture is transferred to sterilised grain and incubated at 24–26°C for 10–14 days until the mycelium fully binds it. This is the working seed.
Coffee husk is blended with a nitrogen source, hydrated, and pasteurised at 60–65°C to remove competitors, then cooled under clean conditions.
Spawn is mixed through the substrate at a 3–5% rate. Sealed bags are held in the dark for two to three weeks until uniformly colonised.
Bags move to a fruiting room with fresh air exchange, humidity at 85–95% and indirect light. Pins form and mature within five to seven days.
Picked by hand in the early morning before the cap edges flatten, cooled rapidly to 2–4°C, then packed and dated. Substrate flushes two to three more times.
Products
Our functional mushroom coffee is the part of the platform you can buy today. Four blends, four species, one roast discipline.
A washed single-origin base with Lion's Mane extract. Mild, faintly sweet, the lightest of the four.
A darker base carrying cultivated Cordyceps. Savoury and slightly earthy — the fullest-bodied blend.
Woody and bitter on its own, which is exactly why the ratio matters. Paired with a medium roast.
Dark, almost vanilla-adjacent. The closest of the four species to coffee's own profile.
Leadership
A small team spanning mycology research, coffee production and commercial operations.
Fungal biotechnology. Leads the solid-state fermentation work behind the feed programme. Name withheld pending university release.
Coffee & Operations
Coffee sourcing, roasting and supply. Brought the coffee by-product stream that the whole platform is built on.
Distribution, wholesale and channel partnerships. Bio to be supplied.
Joint ventures and corporate development. Bio to be supplied.
Partnerships & investment
Wholesale, white-label supply, feed licensing and investment enquiries all come through the same place.
