ENOUGH

We are hiring. ENOUGH are looking for talented people to join our team. We currently have positions available at our Sas van Gent factory in the Netherlands. To learn more about our job openings or to apply please visit our careers page: https://lnkd.in/ee7z64xk

ENOUGH has been featured in the Q4 Innovation Insight edition of the The Future of Protein Production Magazine. Jim Laird, CEO and Michael Kilkie, Head of Culinary outlines how the company’s efficient zero waste patented fermentation process is creating a scalable and sustainable alternative to traditional proteins. With ABUNDA’s versatility and resource efficiency, ENOUGH is well-positioned to make a substantial impact on the alternative protein market. ABUNDA mycoprotein can be used in a wide range of products including meat and dairy alternatives. Learn more about ENOUGH’s bold vision in the full article. Read here: https://lnkd.in/e_azqYWh

ENOUGH is pleased to back at Food ingredients Europe in Frankfurt from Tuesday 19th November to Thursday 21th November. We will be showcasing ABUNDA® mycoprotein and its numerous capabilities during the event. We are in Hall 3.1 at Stand 3.1A55 and look forward to making meaningful connections with customers, investors, and R&D experts. Food Ingredients Europe is the meeting place for ingredient innovation that brings together the world’s tastemakers and to witness the future of food. This online and in-person event is an excellent opportunity to immerse in the latest trends, insights, and technologies in the food ingredients industry. Be sure to join us at this year’s show. #FiEurope #FiEurope2024 #FiE24 

Our Commercial Team and St Albans office recently gathered for an in-person meeting to sample our own dishes made with ABUNDA® mycoprotein, alongside some of the latest plant-based products on the UK market. Afterward, we embarked on a vegan food safari in London, exploring both popular and new vegan hotspots. It was inspiring to see traditional dishes being creatively reimagined with plant-based ingredients. This blend of product sampling and immersive dining gave us valuable insights into current trends and future opportunities for ABUNDA® mycoprotein in the food service industry. We focused on identifying unique flavours, cooking techniques, and presentation styles across different cuisines.

Last week, ENOUGH joined CPT Capital, Accenture, Good Food Institute Europe and Alternative Proteins Association to celebrate Alternative Protein Pioneers in London as part of the Future of Food. We showcased delicious ABUNDA based cheese, Meat Free Meatballs and Meat Free Chicken all of which was well received. Discussions centred around the importance of creating an ethical and sustainable supply chain through the use of alternative proteins. Thanks to everyone for visiting our booth and all the great feedback regarding our food samples.

We organised a site visit for European Commission's DG GROW to some of our members in the NorthSeaPort area today, to see the bio-based industries in action - upscaling innovation and getting bio-based products onto the market! First, we were shown around the Cargill site, including the Circular Bio-based Europe Joint Undertaking (CBE JU) flagship biorefinery ENOUGH/PLENITUDE in Sas van Gent (The Netherlands). At this first-of-a-kind PLENITUDE biorefinery, a fermentation process is used to produce mycoprotein, a food ingredient derived from a filamentous fungus Next, a stop at the Bio Base Europe Pilot Plant in Ghent (Belgium) where companies can use the facilities to process development, scale-up and custom manufacture their innovative bio-based products and processes. On the visit were: (From DG GROW) Kerstin Jorna, Maive Rute, Hubert Gambs, andreea pantazi, Kerstin Ringler, Angeliki Nasou, Hanna Freienstein, Maarit Nyman, Giulia Del Brenna, Emilia Tiuttu, Melisa Duman and Jonas Lazaro-Mojica; (from the CBE JU) Virginia Puzzolo and Luisa Mascia; and from BIC, Dirk Carrez and Marco Rupp

Last week ENOUGH had the pleasure of attending and exhibiting at #FoodHack, organised by Hack Capital in Lausanne, Switzerland. We met an impressive range of organisations, companies, and start-ups from various backgrounds in the Food and Climate Tech industry. Over the two days we saw a variety of panels, speeches, cooking demonstrations and tried some tasty plant-based food. Many in attendance got to try our Meat Free Chicken Fillets and Meat Free Meatballs which were met with a great reception. Thanks to all who visited our booth.

That’s a wrap from the Bridge2Food European Summit at the Fokker Terminal in The Hague. An excellent 3 days: - meeting with our project PLENITUDE partners - tasting lots of innovations & feeding delegates with our delicious, nutritious and sustainable fungi based chicken, meatballs, mince, Rookworst, cheese etc. - engaging in meaningful discussions with leading figures in the food industry - receiving some inspiring industry insight - And finally to present ENOUGH and the benefits of collaboration within a Horizon 2020 Flagship project, supported by the Circular Bio-based Europe Joint Undertaking (CBE JU). Cargill Wageningen University & Research Vivera IFF LCE - Life Cycle Engineering Spa ABP Food Group LACTIPS Mosa Meat

ENOUGH will be returning to #HackSummit on 13th – 14th June 2023 at the Beaulieu Congress Center, Lausanne in Switzerland where we’ll be joined by the brightest minds in Food and Climate. We look forward to networking with likeminded individuals from two global communities. We’re located in the Startup Fair at Booth 33 or visit our virtual booth here: https://lnkd.in/eHqV-wrg We look forward to seeing everyone there.  View the agenda here: https://www.hacksummit.co/