Enough announces a new mycoprotein production site

The 15,000 m2 The facility will be co-located next to the Cargill plant in Sas van Grent in the Netherlands and will produce Enough’s mycoprotein Abunda – fermenting mushrooms using renewable raw materials to provide a sustainable source of dietary protein.

The investment will initially create 25 new jobs and this will double with plans for more than 50,000 tonnes of capacity by 2027.

Scalable technology

Jim Laird, CEO of Enough, said: “The demand for non-animal protein is expected to increase by 15,000 tonnes per day over the next 5,000 days. Enough uses scalable technology today to help this protein transition and work with customers who share our hunger and passion for great-tasting products that taste just as good and cost no more than the animal alternative.

“We are extremely privileged to have the support of the Bio-based Industries Joint Venture and the strength of some incredible collaborative partners in Project Plenitude to help address this issue. “

The new facility is one of 11 flagship projects supported by the Bio Based Europe Circular Joint Undertaking – a public-private partnership between the EU and the Biobased Industries Consortium – and has received funding of $ 16.9 million. euros (£ 14.4 million) as part of the Plentitude project.

Aggregate demand

Franck Monmont, Managing Director of Cargill’s Starches, Sweeteners and Texturizers Business in Europe added: “As the global demand for protein continues to increase, this collaboration with ENOUGH is another avenue to help us achieve our mission of feeding the world in a safe, responsible and sustainable way.

“At Cargill, we are committed to providing options for alternative and traditional protein sources. We view Enough’s mycoprotein as a valuable and sustainable alternative source of protein and look forward to our collaboration in the years to come.

Meanwhile, Quorn Foods CEO Marco Bertacca urged the alternative protein industry to work together to combat environmental destructionat this year’s Future Food-Tech Summit.

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