In the rapidly evolving world of alternative proteins, Finnish startup Enifer has emerged as a notable contender in the mycoprotein sector with its innovative product, PEKILO. This mycoprotein, derived from the fungal strain Paecilomyces variotii KCL-24, has a storied history, having been produced for animal feed from 1975 to 1991. However, the company’s recent advancements signal a new chapter, particularly as it prepares to scale up production at its new facility in Kirkkonummi, Finland.
Co-founder and CEO Simo Ellilä shared insights at the Future Food-Tech summit in London, highlighting what sets Enifer apart from other players in the mycoprotein market. One key differentiator is the ability of PEKILO to be produced using a variety of feedstocks, not just pure glucose. The company has successfully upgraded the fermentation process to utilize byproducts like molasses and lactose permeate, which not only reduces costs but also enhances environmental sustainability. “It’s a lot cheaper to use side stream byproducts as the carbon source, rather than pure glucose,” Ellilä explained, emphasizing the dual benefits of cost-effectiveness and ecological responsibility.
Enifer’s production facility, slated for completion by the end of 2025, is expected to yield up to 3,000 tons of PEKILO annually, marking a significant step towards meeting the growing demand for alternative protein sources. Initially, the company will target pet food and aquaculture markets, with plans to expand into human food applications, including meat and dairy alternatives, as well as snack bars. The company has already filed for Novel Food approval in Europe, with plans to pursue similar certifications in Singapore and the United States.
PEKILO’s composition is rich in protein and fiber, with a neutral taste and color that allows for versatile applications across various food products. Unlike many mycoprotein offerings that are sold wet and require cold chain logistics, Enifer’s dry ingredient can be easily incorporated into a range of products, from breakfast cereals to pasta, making it an attractive option for food manufacturers. Ellilä noted, “We’re a pure B2B play making a dry ingredient that isn’t just a meat alternative, but a powder that can bring protein and fiber to a lot of applications.”
Enifer has established strategic partnerships with industry leaders such as Skretting, Purina, and Valio, which have played pivotal roles in validating the effectiveness of PEKILO in aquaculture and pet food applications. These collaborations have provided valuable insights into the product’s performance and potential across different segments. “In aquaculture, we have a strong partnership with Skretting. They’ve done all the validations in salmon feed and really helped us understand how PEKILO behaves there,” Ellilä remarked. Meanwhile, Purina has conducted extensive testing with both cats and dogs, further solidifying PEKILO’s viability in the pet food market.
The company’s focus on utilizing side stream raw materials and creating a product that does not require cold chain distribution positions it uniquely in the market, especially as the alternative meat sector faces challenges in some regions. Ellilä expressed confidence in the sustainability of Enifer’s approach, stating, “Our product doesn’t go through the cold chain, and we can reach high protein contents, higher than most other mycoproteins.”
As Enifer prepares to ramp up production, the lessons learned from past operations have informed its current strategy. The original PEKILO production ceased in the early 1990s due to a shortage of raw materials and the bankruptcy of the engineering company that built the facility. This time, however, the company has adapted its processes and feedstock to target higher-margin markets, ensuring a more robust business model.
With an established track record and a clear vision for the future, Enifer is poised to make a significant impact in the alternative protein landscape, addressing both consumer demand for sustainable food sources and the growing need for diverse protein options across various sectors.