Food Law Experts Say that Cargill Bets on Mycoprotein

Cargill Bets on Mycoprotein With Investment in ENOUGH and Signs Offtake Agreement.

Cargill has invested an undisclosed sum into Glasgow-based alt protein startup ENOUGH as a “top up” to its recent series C round and signed commercial offtake agreements to use and market ENOUGH’s ‘ABUNDA’ mycoprotein.

The investment is “on top of the [$43.6 million series C] funds raised last year” and will give Cargill “a minority single digit holding in the company,” said ENOUGH CEO Jim Laird.

Co-located with a Cargill starch facility that supplies it with fermentable sugars as a feedstock, the ENOUGH facility in Sas van Gent in The Netherlands harvests its fungal biomass (mycoprotein) and removes most of the water via centrifuge. It then supplies that sugary wastewater to Cargill’s bioethanol facility next door in a zero-waste process.

As part of their expanded strategic partnership, Cargill will co-create foods containing ABUNDA mycoprotein by leveraging its formulations and applications capabilities and portfolio of plant-based proteins, texturizers and fats, said ENOUGH, which is partnering with Cargill in the EU-funded PLENITUDE consortium.

“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.” said Belgin Kose, managing director, Cargill Meat and Dairy Alternatives

Founded in 2015 as 3FBio, ENOUGH makes ABUNDA from the same fungi strain as Quorn (Fusarium venenatum) via biomass fermentation.

It began production at Sas van Gent last summer and is currently working to double production capacity from 10,000 to 20,000 tons a year.

Customers include Unilever, which is testing ABUNDA in its Vegetarian Butcher range; Dutch poultry processor Plukon Food Group; and manufacturers supplying UK retailer Marks & Spencer.

The whole food ingredient emerging from the fermentation tank can be combined with fat, flavors and a binder such as potato protein to make a wide range of products from ‘whole muscle’ type alt chicken to pork substitutes, he said.

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