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Start-Up Success: Maia Farms
Future Food-Tech Chicago is where breakthrough innovators unite with global food corporates, investors, ingredient providers, manufacturers and policy makers to forge partnerships, bridge supply gaps and discover the next generation of sustainable proteins and ingredients.
Maia Farms joined the summit as a Featured Start-Up in 2024. Based out of Vancouver, the company provides food manufacturers with a new generation of nutrient-dense, climate-smart products designed to improve taste, texture, and performance through one simple, natural ingredient: mushroom. We caught up with Jason Mackay, Director of Marketing at Maia Farms to see what they have been up to since last years summit, as well as their key piece of advice to any Start-Up.
Why did you take part in Future Food-Tech Chicago in 2024, how did you find it? "We joined Future Food-Tech Chicago to connect with people who see food as more than just an industry, it’s a system ready for transformation. The summit brought together leaders who understand that solving for sustainability, nutrition, and functionality requires real collaboration. It was energizing, validating, and opened the door to several meaningful conversations we’ve continued since."
What's new with you? Are there new partnerships, products or funding rounds you would like to shout about? Did meetings at Future Food-Tech Chicago kick start any of these? "It’s been a busy year. We’re about to launch our new brand identity and e-commerce website, making our ingredients more accessible than ever. We’ve also built momentum on multiple fronts, partnering with grassroots restaurants, scaling with CPG brands like Kula Foods and Chunky Vegan, and expanding into national manufacturing with partners like Sprague Foods. Some of these conversations were sparked in Chicago, and it’s exciting to see them evolve into real traction across retail, food service, and innovation pipelines."
What excites you about the future of food-tech? Have you seen a new technology you are particularly excited about, and do you have any predictions for the future? "The convergence of biology and machine learning is what excites me most. We’re just scratching the surface of what’s possible when we apply AI to fermentation and strain optimization. My prediction? We'll stop thinking of fungi as “alternative” and start recognizing them as next-generation ingredients, cleaner, smarter, and more functional than what came before."
What advice do you have for other start-ups? "Stay mission-aligned, but build with agility and flexibility. Food-tech is a long game, and iteration beats perfection every time. Get close to your customers, listen hard, and don’t be afraid to pivot when the data, or the market, calls for it. And above all, surround yourself with people who believe in the vision and the work."
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