Enifer has filed for Novel Food authorisation from the EFSA for its functional food ingredient, PEKILO.
The mycoprotein solution was developed by Enifer as a sustainable and neutral-tasting protein source rich in fibre, and is suitable for a range of food products, including alternative meats and baked goods.
Enifer's food authorisation filing follows the company's €33m production facility build, which is set to be complete by the end of 2025.
Upon completion, the site is likely to produce up to 3,000 tonnes of fungi-based protein annually at full capacity.
PEKILO is produced through a specialised fermentation process — akin to those used to brew beer or produce soy sauce.
The nutrient-rich ingredient utilises raw material streams from the food and agriculture industries.
On top of Enifer's application to the EFSA, the company plans to pursue GRAS status in the US, while also seeking novel food approval in Singapore.
While preparing to launch PEKILO, Enifer has begun collaborations with Skretting, Purina and Valio — with the companies facilitating the product's commercialisation in the aquafeed, pet food and consumer food industries.
Enifer's Ingredient Development Manager, Elisa Arte, commented: “We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing PEKILO® to the market as a food ingredient. Our team has worked hard to compile the data needed to demonstrate PEKILO‘s safety for human consumption, and we’re looking forward to starting the approval process with EFSA.”
“With the application now submitted, we’re excited to shift our focus on developing innovative products with our partners. PEKILO® has already shown remarkable versatility, and the possibilities are limited only by imagination,” adds Arte.