Cargill expands into plant-based sector with new soy and pea protein range

By Aidan Fortune

- Last updated on GMT

Cargill expands into plant-based sector with new soy and pea protein range

Related tags Cargill alternative protein Soy Pea protein Packaging equipment & materials Processing and packaging Innovation Processing equipment & plant design

Cargill has launched a new range of plant-based patty and ground products for the foodservice and retail sectors.

Available globally from April, the new range is part of Cargill’s focus on the future of protein which aims to advance both animal and alternative protein products to meet the expected 70% growth in global demand for protein over the next 30 years.

The new range will include four SKUs which comprises 8oz soy patties (two x 4-oz patties), 1lb soy ground loaf, 8oz pea-based patties (two x 4-oz patties) and a 1lb pea-based ground loaf. A Cargill spokesman told GlobalMeatNews that it will “work with partners on new products and innovations that meet their needs, now and in the future”​.

The spokesman added that the new range didn’t require unique facilities. “We make these pea-based and soy-based patties and ground products at existing facilities. We are bringing something to our customers around the world that addresses unmet needs – in reach, supply chain efficiencies, private label options and rapid ingredient innovation.”

Cargill’s alternative protein managing director Elizabeth Gutschenritter said: We’ve created some of the best tasting products available in the plant-based category today. We’ve combined our deep knowledge of plant proteins with our expertise in R&D, product development and production to deliver products consumers will love.”

“Cargill has a strong history of providing high-quality protein products to customers,”​ added Gutschenritter. “Producing plant-based products across our global supply chain is the logical next step to expanding our ability to meet consumer needs and bring new value to this category.”

Despite this new venture, Brian Sikes, head of Cargill’s global protein and salt business, said it would not be ignoring animal protein.

Cargill’s strategy for both food and feed is based on helping customers thrive in a world where demand for protein is rising,”​ he said. “We need to keep all protein options on the table. Whether you are eating alternative or animal protein, Cargill will be at the center of the plate.”

Alternative proteins was one of the key trends identified by Cargill​ earlier this year. In August 2019, Cargill invested $75m in pea-protein business Puris​ to help it double capacity. 

Related news

Show more

Related products

show more

Future Food-Tech San Francisco, March 21-22, 2024

Future Food-Tech San Francisco, March 21-22, 2024

Content provided by Rethink Events Ltd | 11-Jan-2024 | Event Programme

Future Food-Tech is the go-to meeting place for the food-tech industry to collaborate towards a healthier food system for people and planet.

How Tech Transforms Pea Protein Production

How Tech Transforms Pea Protein Production

Content provided by Roquette | 13-Nov-2023 | Case Study

Roquette's Canadian pea protein facility is embracing technology-driven changes in production. Key developments include:


Related suppliers

Follow us


View more