PEKILO® is ideal for food producers looking for a nutritious and sustainable ingredient. PEKILO® contains up to 50% protein, 34% fibre and has optimal amino acid composition.
Protein
PEKILO® contains 50% protein, and has a balanced amino acid profile.
Fibre
34% fibre, consisting primarily fungal beta-glucan, which is known to help in supporting beneficial gut microbiota and immune balance.
Neutral
With no off-flavors, PEKILO® enables applications only limited by imagination. The neutral color and flavour lend themselves to a wide range of applications.
With PEKILO®, achieving nutritional claims for high protein and high fibre in the final product is easily accomplished with a single ingredient.
Incorporating PEKILO® into active nutrition products boosts their nutritional profile, without affecting taste or texture. Gluten-free, low FODMAP and nutrient-dense, PEKILO® enhances the protein and fibre content of a wide range of applications.
The neutral color and absence of off-tastes in PEKILO® make it an outstanding ingredient for dairy alternatives, enhancing the protein content, and improving texture.
Excellent performance in meat alternatives, ranging applications such as wet extrusion, patties, veggie balls, sausages and more.
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 ValioRegulatory milestones
Following self-affirmed GRAS status in 2025, PEKILO® is moving towards FDA GRAS notification.
Submission of Novel Food dossier to the EFSA
Novel food dossier is submitted to EFSA in the EU in October 2024.
PEKILO® plant construction begins
The construction of an industrial scale plant to produce PEKILO® begins in Finland. At full capacity, the plant will produce 3000 tons per year.
Research into food grade PEKILO® mycoprotein begins
Identifying the need for nutritious and sustainable ingredients for the growing population, Enifer sets off to develop an ingredient suitable for human nutrition.
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 fibre.
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.
