Meat-free food producer extends its factory as demand soars

A plant-based firm’s factory has expanded months after opening, amid “sensational” demand from consumers.

Myco has added another 3,000 sq ft to its production site in North Yorkshire, which will allow for a 600% increase in production of the firm’s Hooba range of burgers and sausages.

The extension means Myco can vertically farm far more oyster mushrooms, which are converted into Hooba under that same roof.

CEO David Wood said: “Sales of our Hooba range have exceeded even our highest hopes, and the feedback we’ve had from customers has been superb.

“We had always planned on scaling up production over the next few years, but to be able to expand as quickly as this is incredibly exciting – and it is a testament to the quality of our product.”

All stages of the company’s food production process are carried out at its Leeming Bar HQ.

The business has also swelled its team with two new appointments – business development consultant Will Marshall and food service business development consultant Catherine Priestly.

With 18 years in the food industry, Priestley has worked for several notable names including Fable, Meatless Farm and Genius. Marshall’s sales and marketing background has seen him serve in commercial director level positions for companies such as Xerox.

There are further hires on the horizon, with the company expecting to fill several other key roles by the end of summer. It aims to employ around 70 staff in the coming year.

Co-founder John Shepherd said: “The first half of 2024 has exceeded all of our expectations, and we are thrilled with how well our Hooba range has been received.

“We are over-the-moon to have attracted both Catherine and Will to the business, and we believe they will both play enormous roles in our growth going forward.”