Bunge invests US$550 million in soy protein facility to drive plant-based high-protein food production

16 Dec 2022 --- Agri-food and ingredients giant Bunge has unveiled an investment of US$550 million to build a facility for integrated and textured soy protein concentrates, to meet the growing demand for ingredients in plant-based foods, pet food, processed meat and feed products.

The new facility will be integrated into the soybean processing plant in Morristown, Indiana, US, and the construction is set to start at the beginning of 2023, and commission is slated to occur in 2025.

The plant is expected to contribute a significant production capacity of 4.5 million bushels of soybeans and provide approximately 70 jobs. The company also says that it plans to contract with farmers to establish a “traceable soybean sourcing program,” starting already at the first harvest in 2025.

“As the world’s largest oilseed processor, plant proteins are a natural extension of our industry-leading oils, fats, and specialty ingredient portfolio. This new facility is an important step in our long-term strategy to strengthen our capabilities in downstream higher-value food ingredients,” says Greg Heckman, CEO at Bunge.

To create authentic meat and dairy experiences from plants, there is a need for specialized teams, high-quality ingredients, and strong innovation capabilities, notes Belzer.Ingredients and innovation
Kaleb Belzer, vice president and general manager for protein ingredients at Bunge, says that to create authentic meat and dairy experiences from plants, there is a need for specialized teams, high-quality ingredients, and strong innovation capabilities.

“At Bunge’s plant protein R&D facility, our experienced scientists and technical team test, develop, enhance and modify products alongside our customers so they can deliver food products with exceptional sensory, nutrition, and sustainability benefits to consumers around the world,” Belzer adds.

The company recently invested US$10 million into its Creative Solutions Center, close to its headquarters in St. Louis, US, to improve and enhance its plant protein technical capabilities.

The investment also includes scaling a full-scale food service kitchen as part of a sensory testing facility. 

Additionally, its commercial pilot plants for alternative meat and dairy products, processed meat and beverages complement its bakery and fry labs. At the same time, it adds to the company’s existing lipids and carbohydrate resources.

Earlier this year, NutritionInsight spoke with food industry players at the Free From Functional Foods Expo in Amsterdam, the Netherlands, who highlighted the industry shift toward providing high-protein and plant-based diets.

Edited by Beatrice Wihlander