A ground-breaking line of plant-based burgers and sausages, set to transform food production in the UK, has finally been introduced by MYCO. The innovative range, developed over a year, is crafted from Hooba, the Yorkshire-based firm’s unique plant-based protein. Hooba is produced in the same facility as Myco’s pioneering vertical farm, where the oyster mushrooms used for the protein are cultivated.
This distinctive production process, resulting in reduced food miles, has earned Myco the title of creating ‘Britain’s Greenest Burger’. The initial launch includes 10,000 burgers and 20,000 Hooba sausages, marking a significant milestone for the company.
According to Sales Director Andy Fenner, “Developing and perfecting these products has been a true labor of love, so to finally bring them to market is an incredibly proud moment for us. Our team is comprised of individuals who are passionate about contributing to a sustainable future for our planet. With humans consuming an excessive amount of meat, it’s crucial to find ways to make transitioning to plant-based diets more appealing.”
Fenner added, “Our aim was to produce a product that matches the texture and taste of meat, and the feedback has been overwhelmingly positive. In blind taste tests, our sausages and burgers outperformed some of the leading plant-based brands in Britain, receiving praise for their mouthfeel, which has historically been a challenge for those trying to reduce meat consumption.”
The next goal for Myco is to expand the presence of Hooba across the UK, allowing suppliers and customers to experience its exceptional taste firsthand. With minimal environmental impact during production, the company believes its sustainable manufacturing process could revolutionize the food industry and serve as a blueprint for others to follow.
Having secured agreements with various suppliers, including prominent artisanal and plant-based wholesalers, the team is actively engaging in pre-launch discussions with retailers to stock and promote Hooba. Additionally, production is set to increase significantly in the coming years.
With the appointment of former Vbites executive David Wood as CEO and a recent investment of £1.2 million, Myco is positioned to create approximately 70 new jobs at its Leeming Bar production facility. This facility is the first in the UK to both cultivate and manufacture a plant-based protein under one roof, reinforcing Myco’s commitment to sustainable and innovative food manufacturing.
