FOOD
Delicious, nutritious, and sustainable
All images courtesy of Enough.
Traditional meat production requires lots of water, energy, and land, especially in the case of beef. It is also a huge source of greenhouse gases such as methane. In a world with consumers with growing awareness for sustainability, demand for meat substitutes is rising rapidly. At Sas van Gent, Enough is realising a large-scale production facility for a sustainable zero-waste meat substitute. Enough is the trading name of 3F Bio, a company founded in 2015. With the new factory at North Sea Port, after years of research, testing, and optimising the process, the final step towards commercialisation has now been made. Rob Cogghe, appointed Site Director of the plant in July, talks with PortNews about the company’s ambitious plans.
Fermenting fungi “On a worldwide level, Mr Cogghe says, “demand for proteins runs parallel with the growing population, and meat is one of the most important suppliers of these proteins. More and more people have become aware of the fact that the consumption of meat at its current level puts a lot of pressure on the environment. Our purpose is to tackle the combined issues of feeding a growing global population, and the unsustainable impact of traditional protein farming from livestock. We use the natural process of fermentation. By feeding our fungi the naturally-occurring sugars in grains, this grows into a complete food mycoprotein (myco is the Greek word for fungi), which we are going to market with the brand name Abunda. Abunda differs from other plant proteins as it is a whole biomass. It is a complete and nutricious protein with all nine essential amino acids and it is rich in fibre. The simplicity of the process means Abunda is highly scalable to meet future demands. It can be applied as a base ingredient for multiple food categories and product applications such as hamburgers, sausages, ‘chicken nuggets’, and ‘fish fingers’.”
18 I PortNews
Enough.indd 18
29-11-2021 14:22
