LoCylia®
The fungi-based pro
tein.
Sustainable Protein by Industrial Expertise
At MAASH, we are revolutionizing the food industry with a sustainable approach to protein production. Our state-of-the-art industrial facility in the Grand Est region of France, supported by over 30 years of industrial expertise, enables us to produce Locylia™, an innovative mycoprotein that integrates seamlessly into vegan and hybrid food formulations. Our mission is to provide a nutritious, neutral-tasting protein alternative that reduces meat consumption and addresses key environmental challenges.
Innovation Driven by R&D and Fermentation Expertise
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.
How we work:
1. Discover
After a long research, one final strain was selected among the 5.1 million existing fungi species. We now grow food from a EU approved filamentous fungi strain.
2. Ferment
Leveraging Submerged Fermentation, our 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, your turn to use our LoCylia™ protein ingredient in your feed & food formulations.
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.
LoCylia™ is also a highly performant protein.
Complete Protein
Contains all the essential amino acids. Fostering a better growth and building of the different proteins.
PDCAAS 1.0
Contains the right content of essential amino acids, leading to a good digestibility of the protein.
Faster Absorption
Mycelial fermentation fosters the breaking down of of protein for your body to absord. It allows a faster protein absorption compared to unfermented beans and peas.
Superior Texture
The morphology of LoCylia allows you to create world class products, whilde adapting to all sorts of texture.
High Satiety
The metabolisms of the fungi and their nutritive properties have the property to give a quick full nutrition satisfaction, leading to a better control of body weights.
Allergen friendly
LoCylia is animal-free, dairy-free, gluten-free, soy-free, nut-free and, additionally, does not contain any of the other top allergens that represent more than 90% of the total food related allergies.
Try LoCylia® in your formulations !
We are happy to send you a sample to try it in your formulations.