The 10-member Plenitude consortium taste-tested ENOUGH's Abunda product and other innovations.
During the biannual gathering of partners in the EU-funded Plenitude project on April 12 in Turin, Italy, consortium members were served “chicken-style” filets made from Abunda mycoprotein.
ENOUGH Foods’ Abunda mycoprotein ingredient uses renewable ingredients as feedstock and recycles byproducts in a minimal-waste fermentation process.
The tasting marked a key milestone toward the ingredient’s upcoming…
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