LoCylia®
The fungi-based protein.
SCALING MYCOPROTEIN FOR B2B PARTNERS
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Built on 30 years of industrial fermentation expertise, MAASH specializes in producing mycoprotein through fermentation. The company partners with food formulators to supply Locylia®—a high-quality, naturally textured protein that enhances both the taste and texture of meat products while significantly reducing their environmental footprint. Through these collaborations, MAASH is shaping a more sustainable and nutritious future for food.
We also strongly believe that making a substantial impact requires the ability to produce at scale. This led us to acquire a recent industrial facility dedicated to fermentation, allowing us to scale up our process and meet the growing demand for mycoprotein at an industrial level.
INNOVATION DRIVEN BY R&D AND FERMENTATION EXPERTISE
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Building on years of R&D at our lab and pilot infrastructure in Brussels, Belgium, MAASH continues to push the boundaries of sustainable protein production. By harnessing fermentation, a natural and efficient process, we are creating a complete protein source for both animals and humans, without the environmental impact of traditional farming methods. This approach unlocks the full potential of fungi-based fermentation, positioning it as one of the most eco-friendly ways to produce protein today.
LoCylia® VS BEEF
90% less water
LoCylia® conserves water, using 10x less than beef and poultry. With only 1.2% of Earth's freshwater drinkable and 70% wasted in food production, LoCylia® offers a sustainable approach without flooding land.
95% less GHG
Inspired by nature, our fermentation process minimizes CO2 and eliminates CH4. Tailored for urban living, our technology reduces food transportation emissions and costs at the source.
99% less land
As the global population heads to 10 billion by 2050, sustainable production is crucial. Currently, 50% of habitable land is used for food production. It's time for a sustainable change.
OUR PROCESS
1. Discover
We grow mycoprotein using an EU-approved filamentous fungi strain, ensuring safety and quality in every step of our production process.
2. Ferment
Leveraging Submerged Fermentation, our industrial technology transforms few ingredients into high-quality protein—scalable and resource-efficient.
3. LoCylia®
From fermentation tanks, we use simple steps to convert active fungal biomass into LoCylia®, treating it for a safe, high-quality protein ingredient.
4. Your turn!
Now it's your turn to incorporate LoCylia® into your food formulations. LoCylia® is a versatile, high-quality protein source, perfect for enhancing meat blends.
Try LoCylia® in your formulations!
We are happy to send you a sample to try it.