Mycoprotein is a hugely popular alt protein source. But, like many options in the alt protein category, it faces the challenge of becoming more sustainable and affordable.
Finnish start-up, Enifer, believes it’s found the solution. Though if you’re expecting to hear about a new technology, think again. Because to find a solution for the future, Ennifer looked to technologies of the past.
“Enifer is reviving a mycoprotein production process that was originally developed by the Finnish pulp and paper industry in the 1960s-1970s,” Simo Ellila, CEO and co-founder of Enifer, told FoodNavigator. “Back then the fermentation process was used to upcycle forest industry side streams into mycoprotein for pig and poultry feed.”
Production was discontinued in 1991 due to lack of raw materials and the technology forgotten about, until Enifer opened its doors in 2020.
“Enifer has dusted off the production concept, adapted the process to many different types of organic raw materials, and has developed optimised mycoprotein ingredients for aquaculture, pet food and human nutrition,” says Ellila.
So how does this old technology work?
“The process uses a specific species of fungus – Paecilomyces variotii – PEKILO for short,” explains Ellila. “The fungus grows very fast on different types of organic side streams. It is a continuous fermentation process, resulting in fungal biomass that is harvested and dried for use as a protein ingredient.”
This means that not only is Enifer’s mycoprotein more sustainable, as it uses side streams rather than raw materials which drive land use, but it’s also cheaper to produce.
“While most other approaches focus on producing wet fibrous biomass for the cold chain, our process focuses on production efficiency and results in a dry, long shelf-life ingredient, which slots into existing value chains,” says Ellila.
But it could be a while before Enifer’s mycoprotein is available for European manufacturers to utilise as it’s currently in the approval process.
“Our food grade ingredient is considered a Novel Food, and requires approval from the relevant authorities (EFSA in Europe, FDA in the US, etc.),” says Enifer’s Ellila. “Each jurisdiction has its own process and timeline for approvals. We expect the European approval to take the longest, at about 3 years.”
What are food industry side streams?
Side streams in the food industry can best be described as waste products, which are not used by the primary industry, but instead sold onto another industry sector for use.
Why is mycoprotein so popular as a meat alternative?
Mycoprotein’s popularity has grown significantly in recent years, with many consumers on plant-based diets viewing it as a healthy alternative to animal proteins.
“Mycoprotein is a source of good-quality proteins, with good acceptance among consumers, and proven positive impacts in cholesterol, sugar, and insulin blood levels,” says Pedro F Souza Filho, researcher at the University of Borås, Sweden.
Discover more about alt meat and dairy products at FoodNavigator’s Protein Vision online event.
It’s also incredibly versatile owing to its neutral colour and flavour.
“We’ve found our ingredients to work across the board from baking to cereals, snack bars, pasta and meat alternatives. In drinks it is most suited to thick smoothie-like products, and things like yogurts and even creamy soups,” says Ellila.
What is mycoprotein?
Mycoprotein, or mycelium-based protein, is a form of single-cell protein derived from fungi for human consumption.
Though mycoprotein is often referred to as a plant-based protein, its derived from the fungal kingdom, and is therefore separate from animals and plants. It is a category on its own.
