Increase Protein
Cargill supplies protein ingredients such as soy flour to customers around the world. A leader in both full-fat and defatted soy protein products, Cargill soy proteins offer the cost advantages that vegetable proteins have over animal proteins. Consumer attitudes toward soy are positive, and consumer demand for healthier foods continue to drive new product growth.
Cargill solutions to increase protein:
ABUNDA® mycoprotein
ABUNDA® mycoprotein is produced through a patented minimal waste fermentation process. It is further advantaged compared to plant proteins due to its environmental impact. The fibrous texture of mycoprotein is a unique characteristic that can be exploited in whole muscle formats; in alternatives to meat, fish & seafood.
Textured Protein
Taking textured proteins to a new level: Cargill's™ plant protein TEX PW80 M. Uniquely obtained from pea and wheat, enabling functionality and meat-like texture, bite and chew to be better achieved.
Pea Protein
Cargill pea proteins help meet the functional and sensory requirements in emerging applications, including alternative proteins. We offer solutions rich in quality protein, mild in flavor, that don't need an allergen declaration in EU.
Wheat Protein
Cargill’s wheat proteins are affordable, plant-sourced proteins that provide functional & nutritional benefits too. They can be easily incorporated into a wide variety of food applications thanks to their neutral flavor profile.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.