Earlier this year, Enifer secured the funding for its first €33 million production facility, which is set to be completed by the end of 2025. The facility is expected to upcycle food industry side streams to produce up to 3,000 tons of sustainable fungi-based protein annually at full capacity.

PEKILO mycoprotein is a nutrient-rich drop-in ingredient produced through a specialised fermentation process involving a unique strain of fungus, similar to the methods used in brewing or producing soy sauce. This process yields a neutral-tasting, neutral-coloured mycoprotein powder rich in protein and fibre, making it ideal for a wide range of food products ranging from alternative meats to baked goods.

Originally developed in Finland in the 1970s, the PEKILO fermentation process was designed to upcycle byproducts from the forest industry into animal feed ingredients. PEKILO has been successfully used in feed for over 15 years, proving to be an excellent source of protein for livestock, particularly pigs and poultry. In the late 1970s and throughout the 1980s, PEKILO was also studied and shown to have potential for human consumption. Allergenicity tests and sensory evaluations were conducted, and a 1984 study at MIT confirmed PEKILO’s suitability for human nutrition.

However, in the 1990s, PEKILO’s journey was cut short by technical advancements in the forest industry, which meant suitable side streams were no longer available. Now, Enifer has revived and refined this pioneering technology, adapting it to utilise new raw material streams from the food and agricultural sectors while advancing the development of PEKILO as a food ingredient for human consumption.

“We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing PEKILO to the market as a food ingredient. Our team has worked hard to compile the data needed to demonstrate PEKILO’s safety for human consumption, and we’re looking forward to starting the approval process with EFSA,” says Elisa Arte, Enifer’s Ingredient Development Manager.

In the EU, any food that has not been consumed to a significant degree before May 1997 is considered a Novel Food. While Enifer builds on the foundation of the original PEKILO process, it is now entering new, uncharted territory with advanced technology and innovation. As a result, PEKILO is considered a novel ingredient with a distinct production process, requiring evaluation and approval under the EU’s Novel Food regulations. Once authorised, this Finnish innovation can significantly impact global sustainable food production.

With the application submitted, a thorough risk assessment process will begin, which could take several years. Meanwhile, Enifer plans to pursue GRAS (Generally Recognised as Safe) status in the US and seek novel food approval in Singapore. In preparation for the launch of PEKILO, the company is actively collaborating with global partners, including Skretting (the aquafeed division of Nutreco), Purina (in the pet food industry), and Valio (for consumer food products).

“With the application now submitted, we’re excited to shift our focus on developing innovative products with our partners. PEKILO has already shown remarkable versatility, and the possibilities are limited only by imagination,” adds Arte.

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