Our impact

Produced from organic side streams using renewable energy, no new agricultural land and minimal water – PEKILO® provides sustainable nutrition to all and contributes to the global fight on climate change

More than30%

of global CO2 emissions are caused by food production

The production of mycoprotein is sustainable and ethical like that of plant proteins – and even better. Producing PEKILO® mycoprotein requires no new agricultural land, minimal water, leads to no nutrient runoff and thus has a very low environmental footprint.

PEKILO® protein is made from by-products of existing processes. This means that no new land is needed to produce virgin raw materials.

How we contribute

GHG emissions

Up to 90% lower GHG emissions than with imported soya. Our GHG emissions depend mainly on the raw material used to grow PEKILO®, and the source of energy to run the factory

Water consumption

99.5% less water is consumed inside our PEKILO® factory than what is needed to grow soya in fields

Land use

Our factories require a small parcel of land to build. Each factory produces 50 000 times more protein per m2 than soybean fields. No virgin forests need to be cut down.

Resilient

Our factories will be located close the raw materials and end users of our protein. This distributed production enhances the resilience of our food system, which is currently prone to natural and man made catastrophies in far flung places.

Complete source of protein

Similar to animal proteins, PEKILO® is a complete protein with high digestibility, and is a particularly good source of lysine and methionine.

The past, present and future of PEKILO®.

Our technology

At the heart of our process is the PEKILO® fungus, which we grow in tanks in a process that resembles brewing. We use fungi’s remarkable ability to grow on just about anything to upcycle agri-food industry by-products into sustainable, nutritious mycoprotein ingredients.

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