Maia Farms, a Canadian start-up developing fungi-based food ingredients, has partnered with Greater Vancouver Food Bank (GVFB) aiming to address food insecurity and advance sustainable nutrition.

The partnership introduces Maia Farms’ Maia Shred – a textured oyster mushroom and pea-based protein – to the GVFB’s network. The ingredient is high in fibre and protein, and is free from common allergens.

This initiative supports GVFB’s mission of providing healthy and culturally inclusive foods to the communities it serves. The food bank supported over 212,000 client visits, distributed 4.5 million pounds of food to 195 community agencies, and maintained 83% of all food distributed as fresh and perishable in the first quarter of FY2026.

Nearly 32% of GVFB clients are children and 18% are seniors, underscoring the need for accessible and nutrient-dense foods across generations.

Gavin Schneider, CEO of Maia Farms, said: “We are deeply grateful to be working on this important collaboration with the Greater Vancouver Food Bank. We have a shared mission to improve livelihoods by delivering nutrient rich food to our community.”

“This initiative is the first chapter of Maia’s Nourish Life campaign, which we are growing nationwide. Mushroom mycelium is the connective fabric that will build a strong network.”

Maia Farms uses a liquid fermentation process to create high-performance food ingredients from oyster mushrooms. Its clean label portfolio includes textured protein blends, powders and fresh formats.