Cargill and ENOUGH expand alt-protein partnership

Cargill and food tech company ENOUGH, which produces fermented protein, are expanding their current partnership to further innovate alternative meat and dairy solutions. Cargill is investing in ENOUGH’s most recent (Series C) growth funding campaign and has signed a commercial agreement to use and market its fermented protein.

ENOUGH uses a technology that enables large-scale sustainable protein production of its signature ABUNDA mycoprotein. ABUNDA is grown by feeding fungi with sugars from sustainably sourced grain that is then fermented in a natural production process, similar to making beer, wine or yoghurt. This creates a complete food ingredient that is claimed to contain essential amino acids and is high in dietary fibre. The ingredient is produced through a zero-waste fermentation process, with Cargill’s glucose syrup as a main source.

“Cargill is strengthening its partnership with ENOUGH because the world needs more protein that is grown more sustainably to keep pace with global population growth. Mycoprotein is an emerging ingredient with a disruptive role to play due to its many benefits including a meat-like texture, protein profile, scalability and sustainability,” explained Belgin Kose, Managing Director, Cargill Meat and Dairy Alternatives. “We remain committed to bringing alternative and traditional protein source options to the table, and our collaboration with ENOUGH is one of the ways we can realise our purpose to nourish the world in a safe, responsible and sustainable way.”

Cargill and ENOUGH already have a multifaceted partnership. ENOUGH’s 15,000 m² production facility, built in 2022, is co-located alongside a Cargill facility in Sas van Gent, The Netherlands. Cargill provides ENOUGH with glucose syrup and utilities as well as partnering with ENOUGH in the EU-funded PLENITUDE consortium project.

Image credit: iStock.com/GMVozd