MAASH

MAASH is a Belgian biotechnology company focused on producing mycoprotein through submerged fermentation, turning an EU-approved filamentous fungal strain into a high-quality, naturally textured protein ingredient. Built on 30 years of industrial fermentation expertise, the company develops LoCylia®, its fungi-based protein ingredient, for B2B food partners who want to improve the nutritional profile, texture, and sustainability of their products. MAASH works with food formulators to reduce meat content in products by around 10 to 30% or to create vegan and vegetarian alternatives, while keeping the ingredient neutral in taste, rich in nutrition, and scalable for industrial use. Its process is designed to be resource-efficient and environmentally responsible, with strong emphasis on reducing water use, greenhouse-gas emissions, and land use compared with conventional animal protein production. The company’s team is described as being founded by Frédéric and Gaspard, and its story highlights a mix of entrepreneurial leadership, research expertise, and industrial fermentation know-how. MAASH has grown through a progression from early R&D and lab-scale research to pilot-scale validation and industrial development, showing a strong culture of innovation and execution. Its mission is to enhance meat products with sustainable mycoprotein in order to reduce animal protein usage, while its broader vision is to reshape the food industry toward more sustainable and responsible protein consumption. The company also emphasizes safety, quality, and adaptability in its production process, which is intended to support food manufacturers seeking high-performance protein ingredients with strong functional and sensory qualities.