University of Strathclyde Background
ENOUGH’s purpose is to ‘make protein sustainable’. Using fermentation to meet future food protein needs is widely recognised as the most effective solution to feed a growing planet.
ENOUGH produces ABUNDA® mycoprotein, a complete food ingredient containing all essential amino acids as well as being high in dietary fibre. It is versatile and can be made into alternative/vegan meat, seafood and dairy products. The company will supply ABUNDA as a B2B (business to business) food ingredient to consumer brands and retailers, addressing the need for large‑scale supply of healthy and sustainable protein to address a rapidly growing market.
The impact of introducing 1 million tonnes of ABUNDA mycoprotein by 2032 is equivalent to replacing 5 million cows, over 1 billion chickens and reducing more than 5 million tonnes of CO2 emissions.
Technology developed by ENOUGH meets the protein requirements for the vegan market by using a patented zero-waste process technology that covers large-scale integrated production of mycoprotein. As a biotechnology company, ENOUGH provides a disruptive solution to maximise resource efficiency and make sustainable protein at a global level, producing affordable protein which meets consumers’ expectations for taste, texture and health, with reduced environmental impact and CO2 emissions. The technology creates transformative economic and sustainability advantages in making “the lowest cost sustainable food protein”.
ABUNDA mycoprotein, ENOUGH’s technology, has some key benefits:
97% less water than beef production,
82% lower carbon emissions than beef production,
More sustainable relative to the animal: 97% less feed than beef, 80% less than chickens & 40% less feed than soya beans.
Potential uses for ENOUGH’s products are for B2B sales, particularly in food retail.