Unilever and ASSEZ sign agreement for food innovations based on plant proteins

Unilever partners with ENOUGH, formerly 3F BIO, for innovations in plant protein. The London-based British consumer goods multinational announced last week that it would work with the biotech company to expand its business and bring new herbal products to the market.

Unilever’s expansion towards plant-based food production

australia Food preparation reported that ENOUGH is using technology for a zero waste fermentation process for the growth of its high quality protein. Its natural mushrooms are said to be fed with corn and wheat, both of which are renewable raw materials.

This process produces the popular mycoprotein ingredient ABUNDA from EBOUGH. This product is said to be a complete food ingredient that contains all the essential amino acids and it is also rich in dietary fiber.

It was reported that Unilever is working to expand its plant-based business by producing innovative alternatives to meat and dairy. The company has been developing vegan products for several years now.

In fact, he bought The Vegetarian Butcher, maker of meat alternatives, in 2018. The acquisition would have seen the UK-based brand grow by over 70% in 2020.

The Vegetarian Butcher mainly manufactures vegan “meat” by mixing vegetable proteins to recreate the taste and texture of the meats. Some of its popular products include the Raw Vegan Burger which Burger King has also used in its Plant Based Whopper which is sold around the world.

“What consumers want are herbal options that don’t compromise on taste and texture,” Hugo Verkuil, CEO of The Vegetarian Butcher, said in a statement. Press release as part of the Unilever brand. “They want the same experience as with animal meat, without feeling guilty about its impact on their health or the planet.

Team up with ENOUGH

Unilever’s executive vice president of R&D for food and refreshments, Carla Hilhorst, said plant-based foods are one of the company’s fastest growing business units, they are therefore delighted to be associated with ENOUGH. Together, they agreed to develop a wide range of sustainable protein products that are both nutritious and delicious.

“We are excited about the potential of this technology for future innovations in our portfolio,” she said. “We can’t wait to launch more plant-based foods that help people reduce their meat consumption, without compromising on taste. “


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Tanya S. Norvell