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Unilever forges fungi partnership to scale up plant-based protein As part of a plan to reach €1bn in sales target for plant-based meat and dairy alternatives, Unilever has partnered with a food-tech firm producing fungi-based mycoprotein. Image: The Vegetarian Butcher The FMCG giant has forged a partnership with ENOUGH, which has patented a zero-waste fermentation process that turns natural fungi into mycoprotein. The process involves feeding the fungi wheat and corn during the fermentation process and the resulting ingredient is, Unilever claims, high in protein, fibre and amino acids. ENOUGH’s mycoprotein could be used to make plant-based alternatives to products like burgers, sausages and meat pieces. Unilever is hoping to scale production and add the ingredient to its ‘The Vegetarian Butcher’ brand. The Vegetarian Butcher was last year chosen as the supplier of Burger King’s Plant-Based Whopper and Plant-Based Nuggets across Europe, the Middle East a

United kingdomBen jerryCarla hilhorstSteve swindonIntergovernmental panel on climate changeBurger kingVegetarian butcherVegetarian butcherPlant based whopperMiddle eastVegan royaleIntergovernmental panelClimate changeThrust carbonஒன்றுபட்டது கிஂக்டம்பென் ஜெர்ரி