PEKILO® is an ideal drop-in ingredient for food producers looking for a sustainable protein source with neutral taste and texture. PEKILO® contains up to 55% protein, 35% fibre and has an optimal amino acid composition.
Protein
PEKILO® contains 55% protein with a balanced amino acid profile. It is an excellent complement to plant protein concentrates in diverse food applications.
Fiber
35% good quality fiber, consisting mainly of fungal beta-glucans. Research shows that the fiber content in PEKILO® does not interfere with protein digestibility, allowing the consumer to obtain benefits from both macronutrients without compromise.
Neutral
With no off-flavors, PEKILO® enables applications only limited by imagination. The neutral color and flavor lend themselves to a wide range of applications.
PEKILO® is an ideal drop-in ingredient for food producers looking for a sustainable protein source with neutral taste and texture. With PEKILO®, achieving nutritional claims for high protein and high fiber in the final product is easily accomplished with a single ingredient.
Excellent performance in meat imitates, ranging applications such as wet extrusion, patties, veggie balls, sausages and more.
The neutral color and absence of off-tastes in PEKILO® make it an outstanding ingredient for dairy alternatives, enhancing the protein content of various applications.
The mild taste of PEKILO® makes it well suited for savoury and sweet applications.
Incorporating PEKILO® into extruded breakfast products enhances their nutritional value, allowing for the dietary needs and preferences of a broader range of consumers to be met
Gluten free, low fodmap, nutritionally dense, PEKILO® will boost the fiber and protein content of a variety of baked goods, while not interfering with the taste.
New, plant-based sources of protein are gaining interest amongst consumers and demand is growing worldwide. In addition to traditional food production, we need new and sustainable ways of producing food. Enifer, a cutting-edge research company, has developed new ways of utilising the food industry’s side streams in the production of protein. That is why we think Enifer is an excellent partner for us in the development of new means for food production.
Read more about our collaboration with ValioCommercial PEKILO® food
First commercial deliveries of PEKILO® mycoprotein to the food industry expected.
Novel Foods application submitted
Novel Foods dossier is submitted to food safety regulators in the European Union in October 2024.
PEKILO® plant construction begins
The construction of an industrial scale plant to produce PEKILO® begins in Finland. The plant will have a capacity of 3000 tons per year once completed.
Research into food grade PEKILO® mycoprotein begins
Enifer develops a specific production process and mycoprotein ingredient suitable for the booming “plant-based” sector.
Research by a team of scientists at VTT Technical Research Centre of Finland shows that mycoprotein is a valuable ingredient: it offers digestible proteins and, unlike meat, dietary fiber.
Pekilo, was originally developed in the 1960s and ’70s — by, of all things, the local paper industry.
he company is set to upscale to a new factory, where it can produce up to 3k tons of protein product.
