Unilever to partner with ENOUGH for plant-based protein innovations
ENOUGH’s technology uses a zero-waste fermentation process to grow a high-quality protein. Natural fungi are fed with renewable feedstock, such as wheat and corn. This produces ABUNDA mycoprotein, which is claimed to be a complete food ingredient containing all essential amino acids as well as being high in dietary fibre.
Unilever has been expanding its plant-based meat and dairy alternatives business for several years. It acquired meat-alternative brand The Vegetarian Butcher in 2018, which grew over 70% in 2020. This brand uses a blend of plant-based proteins to create meat-like tastes and textures for a range of products, which includes the vegan Raw Burger. Its Burger King partnership has also brought products like the Plant-Based Whopper, Plant-Based Nuggets and Vegan Royale to more than 35 countries around the world.
Carla Hilhorst, EVP of R&D for Foods & Refreshment at Unilever, said: “Plant-based foods is one of Unilever’s fastest growing segments and we’re delighted to partner with ENOUGH to develop more sustainable protein products that are delicious, nutritious and a force for good. We’re excited by the potential that this technology has for future innovations across our portfolio, and we can’t wait to launch more plant-based foods that help people cut down on meat, without compromising on taste.”
Recent estimates suggest the global meat-free sector will hit US$290 billion ($375 billion) in 2035.1
Andrew Beasley, Commercial Director of ENOUGH, said “There’s a rapid transition in the food industry and we are excited with this collaboration with Unilever and The Vegetarian Butcher, which truly supports our aim to create impact and scale.”
1. Food for Thought: The Protein Transformation (2021), Boston Consulting Group and Blue Horizon Corporation
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