ABUNDA® mycoprotein
Tomorrow’s protein, today!
The growing meat alternatives market in Europe is shifting focus from red meat alternatives to white meat alternatives and fish & seafood alternative categories.1 As a result, today’s consumers have more choice and are expecting more from their chicken and fish alternatives in terms of taste and texture.2 But even though the industry has been making major strides in terms of taste, consumers are less satisfied with the texture of the chicken and fish alternatives that they are able to buy today. This presents market opportunities for improved texture and meat mimicking products.
At Cargill Meat & Dairy Alternatives, we co-create winning tasty and nutritious products together with our customers, by leveraging ingredient solutions from our broad portfolio and those of our strategic partners. That’s why we’re proud to bring you “tomorrow’s protein, today”: ABUNDA® mycoprotein – a fermented protein from our strategic partner ENOUGH.
ABUNDA® mycoprotein enables you to develop meat-like whole muscle alternatives like chicken and fish, that are delightful in taste and texture. It is a more sustainable and scalable alternative protein source that is label-friendly and nutritious too. It offers labeling advantages for your products and enables you to meet your consumers’ demands for tastier, healthier, and more sustainable foods.
Starting with ABUNDA® mycoprotein as a base, our team of application experts supports you with product formulation expertise by selecting the right additional ingredients for your recipe. Whether you need to bring plant proteins, texturizers or fats & oils into your formulation, we will work with you to tailor the recipe to ensure the right product format and to optimize ingredient interaction. In this way, we will help you deliver products that are “delightful with purpose” to your consumers.
Introducing ABUNDA ® mycoprotein
Get inside the product characteristics and nutritional composition of “tomorrow’s protein, today!”
Learn more in our product sheet.
The ABUNDA® mycoprotein advantage
Enables you to develop meat-like whole muscle alternatives:
- Naturally fibrous protein with mild resistance and juicy initial bite.
- Clean flavor and neutral taste & color brings you versatility in use.
- Fibrous texture can be exploited in whole muscle formats, but also in ground, nugget, sausage and other formats.
Benefit from nutritional and labeling advantages:
- Complete protein that contains 9 essential amino acids.
- Rich in protein (13%) & fiber (7%) and low in fat (1.5%) & salt (>0.01%), enabling Nutri-Score A labeling.
- Label-friendly: only add “mycoprotein” to your label.
- No allergen declaration required.
More sustainable & scalable
- Produced locally through a patented minimal waste fermentation process.
- The process is easy to scale up at the Cargill and ENOUGH production facilities.
- Your trusted Cargill global supply chain ensures for seamless scaling, supply and quality.
- Does not need specialist equipment and can smoothly be incorporated in your production.
Applications
The fibrous texture of mycoprotein is a unique characteristic that can be exploited in whole muscle formats.
Meat Alternatives
Whole muscles alternatives (chicken, pork, beef), cold cuts, burgers, ground meat, meatballs, nuggets & sausages.
Fish & Seafood Alternatives
Whole muscles (salmon, tuna) ,crab cake & shrimp.
Your partner in Meat Alternatives
Cargill can help you co-create tasty and nutritious alternative protein foods that contain ABUNDA® mycoprotein and leverage additional ingredient solutions from our broad portfolio. Whether adding plant proteins, texturizers or fats and oils; our team of application experts can help with selecting the right ingredient, for the right product format and to optimize ingredient interaction to ensure you can deliver delightful products with purpose to consumers.
1. Innova Market Insights new product launches meat alternative category –- Western Europe 2020 to August 2024 – Poultry representing 18% of NPD in 2024 YTD (up from 10% in 2020). Fish & seafood representing 7% of NPD in 2024 YTD (up from 3% in 2020).
2. Cargill Proprietary Plant-Based Chicken & Seafood JTBD Research-AYTM, UK & Germany (N=727), 2024. On average, 36% of consumers in the UK & Germany believe plant-based chicken nuggets/sticks or seafood nuggets/ sticks must be the same price as chicken/seafood. 55% are willing to pay a price premium of (minimum min. 10%).
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.