Low Food Lab explores new culinary frontiers with ENOUGH’s mycoprotein

A recent collaboration led by Low Food Lab has spotlighted the untapped potential of mycoprotein as a standalone ingredient, rather than simply a meat alternative. Developed in partnership with Scottish start-up ENOUGH, agri-food major Cargill, and Flevo Campus, the project focused on using ENOUGH’s ABUNDA mycoprotein across a series of experimental culinary applications.

The team – comprising chefs, product developers, designers, and food scientists – worked to uncover novel ways to incorporate the fermented mycelium-based protein into both savory and sweet dishes. The report emphasizes that rather than mimicking meat, participants were challenged to treat ABUNDA as a foundational ingredient with its own sensory and functional attributes.

“The research results clearly show that we’re only beginning to understand all the ways mycoprotein can help drive change in the food industry,” says Samah Garringer, Chief Commercial Officer at ENOUGH. “It’s a very exciting time to be working with such a versatile, nutritious, and sustainable ingredient that holds so much promise for the food industry.”

The mycoprotein, produced using fermentation of fungi with natural sugars from grains, is 75% water and 25% mycelium. According to the report, it offers a fibrous, slightly umami texture that resembles chicken mince, while remaining neutral in flavor and low in fat. It is also highlighted as containing all nine essential amino acids.

Low Food Lab Head Tessa van der Geer is quoted in the report as emphasizing that the so-called “protein transition” should be approached differently, describing the issue not as a protein gap but a sourcing challenge. She encouraged the team to move beyond conventional analogues and focus on developing foods that stand on their own merit.

Van der Geer’s own experiments led to a vegan version of okonomiyaki, a Japanese savory pancake, in which an emulsion of ABUNDA and water replaced egg. She reported being surprised by its excellent binding properties, which made it a strong functional substitute.

Food scientist Wendy Luong focused on gluten-free baking, developing chocolate cupcakes where ABUNDA replaced both egg and fat. Her report findings showed the cupcakes were 37% lower in calories, 83% lower in fat, and 120% higher in protein than conventional versions. Luong observed that mycoprotein performed better in gluten-free bakes than in wheat-based ones, describing the potential for scaled bakery applications as significant.

In another study, fermentation specialist Emile Samson created a range of savory foods including sandwich spreads, jerky, and a plant-based version of lardo. He found that the ingredient’s neutral flavor made it an excellent base for seasoning and adaptation, especially for charcuterie-style products.

Cook and caterer Eyad Khamis experimented with Middle Eastern dishes, integrating ABUNDA into falafel, hummus, kibbeh, and nutrient-dense snack bites. He noted in the report that once the handling process was understood, mycoprotein proved easy to work with and promising for familiar formats.

Beyond food, the lab also explored material applications. Visual designer Annemarijn Verboom crafted household items such as lampshades and bowls using ABUNDA and additional mycelium material, citing its alignment with current trends in natural and biodegradable design.

From a sustainability perspective, the ingredient’s credentials are notable. The report highlights that ABUNDA uses 99% less water, 98% less land, and generates 95% less carbon dioxide compared to red meat. It also grows rapidly, doubling in mass every five hours, and requires minimal input while producing limited waste.

“ENOUGH created ABUNDA to help solve the big challenges of producing protein for a growing population, and doing so sustainably,” says Craig Johnston, Chief Technology Officer at ENOUGH. “We are very pleased to partner with organizations such as Low Food, Flevo Campus, and Cargill to push the boundaries and show the world what mycoprotein can do.”