Enifer, a Finnish biotech startup, is making waves in the alternative protein industry with its proprietary single-cell fungus-based protein called Pekilo. What makes Pekilo unique is its long history, dating back to the 1960s and ’70s when it was originally developed by the paper industry to tackle pollution caused by waste disposal. The engineers discovered that the waste material could be turned into a fungus-based protein through fermentation. However, the focus at the time was on waste water treatment rather than creating a meat substitute.
Despite falling out of use in the early 1990s, Enifer’s founders stumbled across Pekilo and saw the potential to revive it for human consumption. They embarked on extensive research to recover production information and even reached out to individuals involved in the original development. Their motivation stems from the growing demand for sustainable alternatives to meat, as alternative proteins have become a commercial end in themselves.
Enifer recently closed a Series B funding round, raising €15 million to complete its first factory, which will be located in Kirkkonummi, Finland. The factory will be the world’s first commercial plant to produce a mycoprotein ingredient from food industry sidestream raw materials. Unlike other mycoproteins like Quorn, which are typically fed with glucose, Pekilo uses sidestreams such as dairy industry waste like lactose. This unique method of production and use of sidestreams sets Enifer apart in the alt protein space.
Moreover, Pekilo is processed into a dry powder, making it highly versatile for various food applications. It has a mild and neutral flavor, making it suitable for both savory and sweet dishes. Enifer intends to remain a B2B player, showcasing the mycoprotein’s potential to customers in the food industry. They aim to price Pekilo cheaper than pea protein, further increasing its competitiveness in the market.
However, before Pekilo can be used in food for human consumption, Enifer needs to obtain regulatory clearance as a novel food. They are preparing an application to file with regulators in the European Union, with plans to target Singapore and the US afterwards. Enifer is confident that they will eventually gain approval due to the extensive scientific evidence supporting the safety of their mycoprotein.
In the meantime, Enifer is also exploring other markets such as pet food and animal nutrition. They are in talks with companies that have large volumes of sidestreams to form partnerships and develop joint ventures. This approach would allow them to access the animal feed market without bearing all the capital costs themselves.
Overall, Enifer’s journey to revive Pekilo showcases the potential of forgotten technologies and sidestreams in the alternative protein industry. By harnessing the power of fermentation and utilizing unique raw materials, Enifer is poised to make a significant impact in the sustainable protein market.
