Cargill and ENOUGH expand partnership to provide sustainable protein options

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

Cargill and food tech leader ENOUGH, which produces fermented protein sustainably, are expanding their current partnership to further innovate nutritious and sustainable alternative meat and dairy solutions consumers crave. 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 pioneering 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 like making beer, wine or yoghurt. This creates ABUNDA mycoprotein, a complete food ingredient that contains essential amino acids and is high in dietary fibre. ABUNDA 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,” explains Belgin Kose, managing director, of 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 realize our purpose to nourish the world in a safe, responsible and sustainable way.”