The PEKILO fungal fermentation technology was used from 1975 to 1991 to convert forest industry byproducts into feed protein. Enifer is taking the process “many steps further” to produce a food-grade ingredient based on the original technology. The product is a protein- and fiber-rich powder with a neutral taste and color that can be used in a similar way to plant-based proteins in the food industry today.
The new facility will have a production capacity of 3 million kilograms a year of sustainable, locally sourced protein – roughly equivalent to the protein content of meat from 30,000 cows but with at least 20 times lower carbon emissions and considerably lower water and land use.
Enifer is expecting to file for regulatory approval of its food-grade ingredient during the first half of 2024.