Plant-based food manufacturer Myco has announced its plans to launch what it claims is “Britain’s greenest” burger following a £1.5m investment.

The burgers will be made from Myco’s protein ingredient, Hooba, which is produced from vertically farmed oyster mushrooms. The mushrooms are grown at Myco’s new production site in Yorkshire, UK.

Lending to its eco credentials, the meat-free product will create zero food miles in production. The purpose-built 20,000-square-foot complex is said to be the only site in Britain where the protein is both farmed and produced under the same roof.

The range will be available to the trade by the end of March 2024, following the “significant” seven-figure cash injection that has propelled Myco into full production.

Myco’s chairman, John Shepherd, described the investment as a “real game-changer” and confirmed that the company is currently meeting with buyers.

He added: “The goal is a trade launch in March, followed by a national rollout in supermarkets across the UK over the course of the year”.

The Hooba burger was put to the test in a tasting session during an industry event at the company’s Leeming Bar production site in January.

According to a press statement released by the company, guests judged the product to have the best texture and mouthfeel, ranking it above offerings from UK household names such as Linda McCartney, Beyond and Plant Pioneers.

Myco’s CEO, David Wood, commented: “The feedback confirmed our belief that this is a special product that can disrupt the plant-based market”.

“We just want to thank everyone who attended the event and for the priceless feedback that will help us further in our mission to create sustainable products that make it easier for the public to consume less meat”.

Myco initially launched in Darlington, UK. It moved into its new unit in November last year ahead of a scaling-up of the business, which is expected to create 70 new jobs in the next few years.

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