ABUNDA is produced using a simple fermentation process, similar to the way we make yoghurt or beer. The fungi are fed with renewable feedstock such as wheat and corn in a zero-waste manufacturing process that’s so efficient that you get more protein out than is present in the grain you put in.
This means that consumers can enjoy all the protein and ‘meatiness’ of meat from a source that uses 97% less feed, 93% less water and 97% lower CO₂ emissions than beef and has a fraction of its environmental impact.
“Producing vast quantities of healthy and sustainable protein is one of the most urgent global priorities,” says Andrew Beasley, Commercial Director of ENOUGH. “There’s a rapid transition in the food industry and we are excited with this collaboration with Unilever and The Vegetarian Butcher, which truly supports our aim to create impact at scale.”