ENOUGH

ENOUGH is a technology spin-out from the University of Strathclyde focused on developing and commercializing patented technology for producing mycoprotein, a sustainable protein source, by integrating its production with existing bio-refinery operations. Their flagship product, ABUNDA mycoprotein, is made through fermenting fungi with natural sugars from grains, resulting in a whole protein rich in fiber and containing all nine essential amino acids. This B2B ingredient offers a neutral taste, fibrous texture akin to meat, and serves as a sustainable alternative to traditional protein sources. With the goal to "Make Protein Sustainable," ENOUGH aims to produce one million tonnes of mycoprotein by 2032, which could significantly reduce livestock numbers and CO2 emissions. Their zero-waste fermentation process aligns with natural food production methods and allows for the creation of diverse, delicious dishes that rival traditional meat products. ENOUGH also addresses issues of food security and ocean conservation by providing seafood alternatives, promoting a sustainable solution to the growing global demand for protein.