Finland-based biotech company Enifer has achieved self-affirmed GRAS (generally recognised as safe) status for its PEKILO mycoprotein for use in food applications.
PEKILO mycoprotein is a nutrient-rich ingredient with protein and fibre, suitable for use in a wide range of food products, from alternative meats to baked goods.
Unlike other mycoproteins on the market, PEKILO mycoprotein is formulated as a dry powder.
Its powder format offers benefits in terms of storage, transportation, and integration into production lines, particularly for plant-based alternatives, sports nutrition, and healthy snacks.
The GRAS status, granted after a review by independent experts, brings PEKILO closer to the US Food and Drug Administration (FDA)-reviewed GRAS status.
The designation facilitates collaboration with US food manufacturers who are seeking sustainable and clean-label ingredients, said Enifer.
Also, Enifer plans to pursue notified GRAS status by submitting safety data for FDA evaluation.
Enifer food research and development head Elisa Arte said: “Achieving self-affirmed GRAS status marks a major milestone in the commercialisation of our PEKILO mycoprotein and its entry into the US market.
“We’re excited to start collaborating with food manufacturers in the US, introducing to the market our ingredient that delivers high levels of digestible protein and dietary fibre, enabling innovation across a broad spectrum of food applications.”
Established in 2020, Enifer has harnessed fermentation technology to create mycoprotein ingredients from food and agricultural byproducts.
The method offers a protein source with significantly lower land use and emissions compared to traditional animal or soy-based proteins.
Enifer is expanding its presence in the US, supported by last year’s €36m fundraise to scale production capabilities.
The company is expected to open a commercial-scale facility in Finland in 2026, with an annual production capacity of up to 3,000tons.
Initially, the facility will supply the pet food sector, with plans to extend to food ingredients shortly thereafter.
Enifer CEO and co-founder Simo Ellilä said: “Plant-based foods won’t win over consumers unless they’re genuinely better than what came before.
“PEKILO makes that possible, it brings a neutral colour and taste, a natural combination of protein and fibre, and strong water-holding capacity.
“These properties complement soy and pea proteins, giving food makers new flexibility to develop plant-based products that deliver better texture, nutrition, and overall consumer appeal.”
In June this year, Enifer announced that its PEKILO fermentation technology will be deployed in Latin America through a collaboration with Brazil’s ethanol producer, FS.
The pilot project aims to produce around 500 tons of PEKILO Pet and PEKILO Aqua annually by integrating the fermentation process with FS’s ethanol manufacturing.
