Cargill has signed a commercial agreement that enables it to use and market ENOUGH’s proprietary ABUNDA protein and is also investing in the firm’s recent Series C funding round.
The announcement is the latest development in the relationship between the two firms, with ENOUGH’s 160,000 square foot production facility, built in 2022, co-located alongside a Cargill facility in Sas van Gent, the Netherlands. Furthermore, Cargill provides ENOUGH with glucose syrup and utilities.
As part of the expanded partnership, Cargill will co-create alternative protein-based foods containing ABUNDA mycoprotein with customers, leveraging its portfolio of plant-based proteins, texturizers and fats, as well as its formulations and applications capabilities.
Meanwhile, ENOUGH will be able to tap into Cargill’s global footprint and feedstock technology expertise to scale up in Europe and around the world.
‘Alternative protein market is multi-billion-dollar opportunity’
Founded in 2015, ENOUGH has a team of 65, spanning 15 nationalities, located in Scotland, England and the Netherlands. Its ABUNDA protein is grown by feeding fungi with sugars from sustainably sourced grain that is grown in a natural fermentation process.
Commenting on the firm’s close relationship with Cargill, ENOUGH co-founder and chief executive Jim Laird said: “Expanding our partnership with Cargill is an exciting step to accelerate the great strides we’ve already made through the co-location of our Sas van Gent facility.
“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. Cargill is an ideal partner to support our aim to grow over one million tonnes of ABUNDA cumulatively by 2033.”
Belgin Kose, managing director of Cargill Meat and Dairy Alternatives, explained that Cargill was keen to strengthen 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,” Kose continued.
“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.”
