[ sourced from TechCrunch ]
This is the best summary I could come up with:
Making protein out of mushrooms is not a new concept; however, Enough believes its technology — and the ability to scale production quickly — will set it apart.
The company’s proprietary technology feeds fungi with sugars from renewable feedstocks and then ferments it similar to the way beer is made.
What results is the Abunda sustainable mycoprotein, which the company says has a neutral flavor and meaty texture and is high in protein and fiber.
Future plans include scaling up to over 60,000 tonnes per year starting in 2024, which Laird said would be the equivalent of growing one cow’s worth of protein every two minutes.
The new investment will enable the company to scale up capacity at the factory and grow its teams across its offices in Glasgow, London and at Sas van Gent.
Enough’s employee base doubled in size to 50 in 2022, and has now grown to 60, including adding John Gray as managing director of its Europe operations.
The original article contains 714 words, the summary contains 162 words. Saved 77%. I’m a bot and I’m open source!
Guntrigger@feddit.ch 1 year ago
How is this different to Quorn? Taste? Sustainability? Price?