Plant-based burgers and sausages that promise to “revolutionize” food production in the UK have finally made their debut on the shelves. MYCO, a pioneering company in the plant-based sector, has launched its long-awaited range made from Hooba, a unique plant-based protein developed in-house.

Hooba, derived from oyster mushrooms grown in MYCO’s innovative vertical farm, offers a sustainable and locally-produced alternative to traditional meat. This integrated production process significantly reduces food miles, earning MYCO the reputation for creating “Britain’s Greenest Burger.” With an initial production of 10,000 burgers and 20,000 sausages, MYCO is poised to make a significant impact on the market.

“Developing and perfecting these products has been a true labor of love, so to finally bring them to market is an incredibly proud moment,” said Sales Director Andy Fenner. “MYCO’s team is full of parents and grandparents who want to play their part in giving our planet a future. Humans eat too much meat, so we need to find ways to make swapping it out of our diets a bit more appetizing.”

Fenner emphasized that the goal was to create a product that matches meat in both texture and taste. “In a blind taste test, our sausages and burgers beat some of the biggest plant-based brands in Britain, and there was high praise for the mouthfeel which, historically, has been one of the big stumbling blocks to people eating less meat.”

The launch of MYCO’s range marks a significant step towards widespread availability. “Our next goal is to get Hooba onto shelves and tables across the country and let suppliers and customers see how good it tastes for themselves,” Fenner added. “We are over-the-moon that our range is finally packaged and ready to go, and given how little impact its production has on our planet, we believe this could revolutionize the way food is manufactured. Our hope is that our sustainable manufacturing process could become a blueprint for the food industry.”

MYCO has already secured agreements with multiple suppliers, including leading artisanal and plant-based wholesalers. The team is also in pre-launch discussions with various retailers to stock and use Hooba, with production expected to ramp up considerably in the coming years.

The appointment of former Vbites boss David Wood as CEO signals MYCO’s commitment to growth and innovation. Following a £1.2m investment earlier this year, the company plans to create around 70 jobs at its Leeming Bar production plant. This facility is the first in Britain to both grow and manufacture a plant-based protein under one roof, highlighting MYCO’s dedication to sustainable and efficient food production.

With its revolutionary products and forward-thinking approach, MYCO is a name to keep in mind for retailers, foodservice operators and product manufacturers seeking a delicious and sustainable plant-based meat alternative.