Enifer advances sustainable protein with novel food approval for PEKILO mycoprotein

Enifer, a Finnish biotech scaleup, has taken a major step toward transforming Europe’s sustainable protein landscape by applying for Novel Food approval from the European Food Safety Authority (EFSA) for its mycoprotein ingredient, PEKILO. This milestone marks Enifer as the first Nordic company to seek EFSA approval for a mycoprotein ingredient. With a new production facility set to complete by 2025, Enifer plans to produce 3,000 tons of PEKILO annually, a significant boost in the quest to offer eco-friendly, high-protein alternatives.

Securing €33 million in funding, Enifer is on track to complete its production facility by late 2025. The facility will employ an innovative process to upcycle side streams from the food industry into mycoprotein, aligning with the European Union's goals for a more sustainable and resilient food system. PEKILO’s production uses specialized fermentation technology with a unique fungal strain that yields a neutral-tasting, nutrient-rich mycoprotein powder suitable for an array of food applications, from plant-based meats to baked goods.

The development of PEKILO dates back to the 1970s in Finland, where it was initially created to upcycle forest industry byproducts into animal feed. Known for its high protein content and nutritional profile, PEKILO proved to be a valuable ingredient in animal feed for over 15 years, particularly for livestock like poultry and pigs. Its potential for human consumption was investigated during the 1980s, with extensive allergenicity testing and sensory studies, including a 1984 MIT study that confirmed its nutritional suitability.

However, advancements in the forest industry during the 1990s rendered the original feedstock for PEKILO unavailable, and the project was ultimately shelved. Enifer has now revived and enhanced this pioneering technology, repurposing it for the modern food market. With adaptations to accommodate agricultural and food industry byproducts, PEKILO is set to return—not just as animal feed, but as a versatile, human-consumable ingredient aimed at enhancing the sustainability of global food systems.

“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,” said Elisa Arte, Enifer’s Ingredient Development Manager.

Under the EU’s Novel Food regulations, any food not widely consumed before May 1997 requires thorough safety evaluation before it can be approved for the European market. Despite PEKILO’s historical presence as animal feed, its revival as a human food ingredient necessitates Novel Food status, as it introduces new production methods and a distinct fermentation process. Enifer’s application submission begins the EFSA’s rigorous risk assessment, which could extend over several years. However, once approved, PEKILO will represent a new, sustainable ingredient in Europe’s food supply chain.

Simultaneously, Enifer is laying the groundwork to launch PEKILO beyond Europe. The company plans to pursue Generally Recognized as Safe (GRAS) status in the U.S. and is exploring Novel Food approval in Singapore, positioning PEKILO for global reach.

In preparation for PEKILO’s launch, Enifer is already collaborating with key industry players across various sectors. Strategic partnerships include aquafeed giant Skretting, pet food brand Purina, and Finnish dairy company Valio, each of which offers unique applications for PEKILO’s sustainable protein. With Skretting, Enifer aims to contribute to sustainable aquafeed solutions. In the pet food sector, Purina’s involvement signifies a shift towards eco-friendly protein sources for companion animals. Valio’s participation highlights the potential of PEKILO for human food products, expanding Enifer’s impact on food sustainability and consumer health.

“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,” added Arte.

PEKILO® is produced through an eco-conscious fermentation process similar to those used in brewing and soy sauce production. This technique relies on a proprietary fungal strain and yields a neutral-colored, flavorless mycoprotein powder. Rich in protein and fiber, PEKILO can seamlessly integrate into various products, including alternative meats, dairy substitutes, and baked goods. Importantly, the fermentation process involves upcycling side streams from the food industry, helping minimize waste and contributing to a circular economy in food production.

As concerns over food security and environmental sustainability intensify, mycoprotein ingredients like PEKILO offer a practical solution. By utilizing byproducts and producing protein efficiently, PEKILO has the potential to address rising demand for sustainable proteins while minimizing resource use.

This Nordic company’s journey from securing funding to pioneering regulatory pathways underscores the growing demand for resilient, sustainable food solutions. With EFSA’s approval process underway and partnerships forming across diverse sectors, Enifer is set to make PEKILO a key player in the future of sustainable protein.

Should PEKILO receive Novel Food status, Enifer’s dedication to innovation and sustainability will help meet consumer demand for environmentally responsible food sources, setting a precedent for protein production that maximizes resource efficiency and reduces environmental impact.