Meat producer Cargill and food tech company Enough are expanding their current partnership to continue developing sustainable alternative meat and dairy solutions.
The global food corporation is investing in Enough’s latest (Series C) growth funding campaign and has signed a commercial agreement to use and market its Abunda mycoprotein.
Abunda mycoprotein is a fermented protein grown by feeding fungi with sugars from sustainably sourced grain. It is then fermented in a natural production process like making beer, wine or yoghurt in a zero-waste fermentation process that uses Cargill’s glucose syrup as the main source.
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Cargill Meat and Dairy Alternatives managing director Belgin Kose said: “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.”
Enough chief executive officer Jim Laird added: “The alternative protein market is a multi-billion-dollar opportunity, and efficiency will come from collaboration with partners such as Cargill to leverage existing demand and supply chain to gain scale”.