Myco, a plant-based firm, has recently expanded its factory in North Yorkshire due to high demand from consumers. The expansion, which added 3,000 sq ft to the production site, will allow for a 600% increase in production of Myco’s popular Hooba range of burgers and sausages. This growth includes the ability to vertically farm more oyster mushrooms, which are a key ingredient in the Hooba range.
CEO David Wood expressed excitement about the rapid expansion, stating, “Sales of our Hooba range have exceeded even our highest hopes, and the feedback we’ve had from customers has been superb.” Myco’s growth is not limited to production capacity, as they have welcomed two new key team members: business development consultant Will Marshall and food service business development consultant Catherine Priestly. With their extensive experience in the food industry, the team is poised for continued success.
In these challenging times, supporting quality journalism is more important than ever. As we navigate the impact of the Covid-19 pandemic on our industry, we rely on the support of our readers to continue delivering editorially-led content. Your generosity in the form of a small donation or a subscription to our magazine will help sustain our journalistic endeavors and ensure we can keep bringing you valuable news and information. We appreciate your support in enabling us to weather the storm and continue our mission of delivering quality journalism to our readers. To subscribe and access exclusive content, events, and more, click here. Thank you for your support.
