Myco launched its debut vegan burger product earlier this year made with its proprietary Hooba – a protein created using vertically farmed oyster mushrooms grown inside the firm’s North Yorkshire facility.
The deal with Brakes will “dramatically increase” the visibility of its plant-based burgers, sausages and mince, as the wholesaler supplies around 20,000 customers.
CEO David Wood said the deal put Myco “ahead of schedule” in terms of its growth strategy.
“This is a game changing partnership for Myco and has huge transformational potential for our business,” Wood added.
“Our Hooba range only launched this summer, but the feedback we’ve had from both customers and the industry has been immense and helped us to secure some key industry contracts.
“However, Brakes’ reach is unmatched, and we were determined to work with them. They supply 95% of the foodservice industry and it will mean that 20,000 caterers and food service operators now have access to Hooba.”
The firm first moved into its Leeming Bar site at the end of 2023 and is hopeful that the partnership with Brakes will facilitate further expansion of its customer base.
“Our initial goal was to create a sustainable food production unit to create a delicious plant-based product – that target was met, and now we are excitedly looking to the future,” Wood continued.
“This is the first step in an ambitious onboarding plan that will see further investments across the board during the next 12 months.
“And we are continuing to push to work with the meat industry, not against it. One of Hooba’s biggest benefits is how well it works as a hybrid mince and our goal is for Hooba to be a product that will help people eat less which is better for the planet.”
Meanwhile, Myco has also announced the hiring of new technical manager Katie Snarska.
With 15 years of experience working in food technology, Snarska has previously been employed by firms including Nestlé, Vale of Mowbray and Ripon Select Foods.
