• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Skip to navigation
Close Ad

The Spoon

Daily news and analysis about the food tech revolution

  • Home
  • Podcasts
  • Events
  • Newsletter
  • Connect
    • Custom Events
    • Slack
    • RSS
    • Send us a Tip
  • Advertise
  • Consulting
  • About
The Spoon
  • Home
  • Podcasts
  • Newsletter
  • Events
  • Advertise
  • About

Unilever Partners With Enough to Add Fungi-Based Protein to Plant-Based Meat Lineup

by Michael Wolf
May 27, 2021May 27, 2021Filed under:
  • Alternative Protein
  • News
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Univever has had Enough.

Or, rather, will have Enough through a partnership with the Scotland-based company that develops a biomass mycoprotein called Abunda. The two companies announced the partnership today that will add the fungi-based protein to Unilever’s plant-based meat brand it acquired in 2018, The Vegetarian Butcher.

From the release:

Plant-based foods is one of Unilever’s fastest growing segments and we’re delighted to partner with ENOUGH to develop more sustainable protein products that are delicious, nutritious, and a force for good,” said Carla Hilhorst, EVP of R&D for Foods & Refreshment at Unilever. “We’re excited by the potential that this technology has for future innovations across our portfolio, and we can’t wait to launch more plant-based foods that help people cut down on meat, without compromising on taste.

Enough’s Abunda mycoprotein is developed through a fermentation process that feeds sugars from grain crops such as wheat to create a whole food biomass product the company claims uses 90% less water and feed inputs than producing beef. The company, formerly called 3F BIO, is in the process of building a 50 thousand-ton capacity facility to scale up production of Abunda for partners like Unilever.

Enough is just one of many companies producing fungi meat alternative ingredients through fermentation. Some, like Prime Roots and Mycovation are focused on mycelium-derived ingredients. Enough and others like fungi-meat pioneer Quorn and Italy’s Pura, are focused on fermentation-based mycoprotein production.

For Unilever, this is the second time in the last 12 months the large multinational food company has added new plant-based ingredients to its lineup through partnerships with startups. Last year, the company moved into microalgae protein through a partnership with Algenuity.


Related

Fungi-Based SPAM? You Never Know as Hormel Partners With Better Meat Co To Develop Next-Gen Products

Listen, I'm not here to promise anything. I'm also not trying to create some clickbait headline about some new kind of SPAM (ok, maybe a little). All I'm doing is wondering aloud where a new partnership between Hormel, the maker of the delicious canned meat(ish) product/pop culture mainstay, and Better…

Forget Plants. Alt-Meat Needs More Mycoprotein

This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry. Of the three pillars of alternative protein, plant-based is getting the most mainstream attention and cultivated meat is the currernt darling of VC investors. But fermentation may be…

Kernel Mycofoods Wants to Make Affordable Fermented Protein for Emerging Markets

Whether or not you believe plant-based proteins are healthier for you or a way to save the planet, the one thing we can agree on is that they are not cheap. Over at my local Safeway I can buy a six-pack of Impossible Burger patties (24 oz.) for $15.99, or…

Get the Spoon in your inbox

Just enter your email and we’ll take care of the rest:

Find us on some of these other platforms:

  • Apple Podcasts
  • Spotify
Tagged:
  • Enough Food
  • fungi
  • mycellium
  • mycoprotein
  • Unilever

Post navigation

Previous Post Farmer’s Fridge Expands Outside the Vending Machine and Into Jewel-Osco
Next Post Yum! Brands to Acquire Dragontail Systems

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Get The Spoon in Your Inbox

The Spoon Podcast Network!

Feed your mind! Subscribe to one of our podcasts!

This Culinary Tech Inventor Thought He Could Build Some Parts For His Latest Gadget in the US. Then He Called Around.
Thermomix Has Long Been a Leader in Cooking Automation, But Now They’re Going Full Robot
Is IFT’s Launch of an AI Tool For Food Scientists an Indicator of Where Trade Associations Are Going in Age of AI?
From Red Bull to Zevia, Amy Taylor Shares Lessons Learned From a Career Built Around Buzzy Beverages
Study: AI-Powered Drones Fuel Advances in Precision Ag for Early Detection of Crop Stress

Footer

  • About
  • Sponsor the Spoon
  • The Spoon Events
  • Spoon Plus

© 2016–2025 The Spoon. All rights reserved.

  • Facebook
  • Instagram
  • LinkedIn
  • RSS
  • Twitter
  • YouTube
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.