Enifer revives 20th century mycoprotein operation, with a new twist
Finnish startup Enifer is one of a flurry of new players in the biomass fermentation space growing mycoprotein. But what makes it stand out from the crowd, and does the world need more mycoprotein?
For a start, its core product (brand name: PEKILO) has already been produced successfully at industrial scale, and can run off a variety of feedstocks aside from pure glucose, said cofounder and CEO Simo Ellilä, who caught up with AgFunderNews at Future Food-Tech in London earlier this month.
“It's a lot cheaper to use side stream byproducts as the carbon source, rather than pure glucose, but it's also more environmentally sustainable.”