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Cargill enters plant-based protein market


February 24, 2020
By Bakers Journal


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Logo courtesy of Cargill. logo courtesy of Cargill

The foodservice industries can now capture their share of the growing plant-based protein market under their own brands thanks to Cargill. The global food and agriculture company recently announced its new private label plant-based ground products will hit retailers and restaurants in early April.

The new offerings are part of Cargill’s inclusive approach to the future of protein – advancing both animal and alternative protein products to meet the expected 70 per cent growth in global demand for protein over the next 30 years.

The plant-based protein products, which were developed through extensive consumer research are made in Cargill facilities.

“We’ve created some of the best tasting products available in the plant-based category today,” said Elizabeth Gutschenritter, managing director of Cargill’s alternative protein team. “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.”

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The new plant-based products from Cargill are an important next step in bringing more protein options to bakeries, fast food outlets, restaurants and other global locations.

“Cargill has a strong history of providing high-quality protein products to customers,” said 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.”

Brian Sikes, leader of Cargill’s global protein and salt business notes customers are looking to the company for solutions.

“Cargill’s strategy for both food and feed is based on helping customers thrive in a world where demand for protein is rising,” said Sikes.

Cargill has invested $7 billion globally in animal protein in the last five years while making strategic investments in the alternative protein space.

“We need to keep all protein options on the table,” said Sikes. “Whether you are eating alternative or animal protein, Cargill will be at the centre of the plate.”