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ENOUGH opens mycoprotein facility: Game changing scale for non-animal protein

Twelve months after breaking ground on the protein facility, food tech company ENOUGH celebrated the completion of the website at a ceremony the other day. Initial capacity will stand at 10,000 tonnes each year. The group intends to improve output to 60,000 tonnes by 2027. The business has targeted production of over a million tonnes cumulatively within 10 years of its launch.

The 15,000 square metre facility is co-located alongside the Cargill facility in Sas van Gent in holland. ENOUGHs mycoprotein, sold being an ingredient beneath the ABUNDA brand, is grown by feeding fungi with feedstocks in a large-scale continuous fermentation process. By way of a collaboration agreement with the ingredient giant, Cargill will give ENOUGH with efficient feed source because of its fungi-based protein.

This process is aligned with the development of the circular economy, ENOUGH noted. The brand new facility has been supported by the circular Bio Based Europe Joint Undertaking CBE JU with receipt of 16.9 million of EU funding within project Plenitude, that involves partners from the entire value chain.

Speaking at the ribbon cutting event, CBE JU Executive Director Nicol Giacomuzzi-Moore, told attendees: Todays inauguration of Plenitudes plant demonstrates Europes leading role in supporting bio-based innovations on earth. The Abunda mycoprotein stated in PLENITUDEs first-of-its-kind biorefinery runs on the zero-waste process to provide consumers a sustainable and affordable meat alternative, while taking pressure off ecosystems and natural resources. The CBE JU support to the project has helped to lessen capital costs and boost technological efficiency of the plant. I’d like to congratulate ENOUGH and the project partners with this particular important milestone and thank them for his or her contribution to the neighborhood economy and EUs climate targets. We anticipate continuing supporting the consortium in this key endeavour.

Fermenting a far more sustainable future for protein

ENOUGH believes that fermentation will play an evergrowing role in the transition towards a far more sustainable food system that’s with the capacity of feeding the growing global population within planetary boundaries.

Livestock farming represents 15% of most GHG emissions, the business claimed. With protein consumption forecast to double within the next 30 years, a protein transition is essential to meet up the protein gap sustainably.

ENOUGHs focus is on adding capacity to aid the pace and scale of the mandatory protein transition. Based on the start-up, ENOUGHs process is readily scalable to utilize any locally grown feedstock and the companys medium-term goal would be to grow over a million tonnes cumulatively by 2032. To take action will demand over 300k tonnes of annual capacity and ENOUGH anticipate that will undoubtedly be spread over a at the least three locations to make sure production is near both feedstocks and consumers.

ENOUGHs aim would be to grow convenience of sustainable non-animal protein sources consistent with needs of the marketplace. You can find multiple forecasts concerning the pace of potential market growth and at the moment the constraint on growth is really a supply chain challenge of providing top quality protein sources at scale that may make delicious foods, CEO Jim Laird revealed.

The impact from switching 1M tonnes from animal sources to ANUNDA may be the exact carbon copy of replacing 5 million cows, or higher 1.2 billion chickens, and reducing a lot more than 6 million tonnes of CO2 emissions or the same as planting >30 million trees, data supplied by ENOUGH suggests.

The business is also centered on ensuring the ingredient it supplies offers high-quality nutrition. ABUNDA is really a complete food ingredient which has all nine essential proteins and is saturated in dietary fibre. It really is referred to as light in colour, neutral in taste and fibrous in texture and would work for uses in a number of applications, including alternative meat, seafood and milk products.

As a B2B supplier of a nutritious whole food ingredient, abundant with protein and fibre, we support food companies to create not merely delicious and sustainable foods, but healthy and nutritious too. That is fundamental to the continued growth of the sector, permitting the switch to non-animal proteins. The usage of minimal processes and short ingredient lists gives confidence to businesses, retailers and consumers alike and is fundamental to the rapid growth of the sector, Andrew Beasley, Commercial Director of ENOUGH, explained.

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