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Food

Cargill to use Enough’s fungal protein for meat alternatives

by Matt Blois
February 26, 2024 | A version of this story appeared in Volume 102, Issue 6
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A plate of kabobs that appear to be chicken but are actually made of a fungal protein developed by a company called Enough.
Credit: Cargill
Enough's fungi are being used as meat alternatives.

Cargill plans to use protein made by the food technology start-up Enough to develop meat alternatives. Enough grows fungi to produce protein. Its 10,000-metric-ton-per-year fermentation plant is next to a Cargill facility in the Netherlands that supplies sugar. Cargill is also investing an undisclosed sum in Enough, which raised $44 million in August. Unilever’s meat alternative subsidiary also uses Enough’s protein.

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