Food-tech producing sustainable mycoprotein at scale.
Founders
Craig Johnston(United Kingdom · ♂)— A former industry director at Strathclyde's CMAC manufacturing hub, he co-founded ENOUGH in 2015 to scale a fermentation process turning fungi into sustainable Abunda mycoprotein.
Jim Laird(United Kingdom · ♂)— He co-founded ENOUGH in Glasgow in 2015 to mass-produce fermented mycoprotein as a low-impact alternative to animal protein.
David Ritchie(GB · ♂)— A chemical engineer who began his career at ICI, he co-founded ENOUGH (as 3F Bio) in 2015 and serves as CTO, developing the integrated bio-refinery process that produces ABUNDA mycoprotein.
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