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Cargill Expands Opportunities for Innovation in Plant-Based Foods With Addition of Pea Protein to European Ingredient Portfolio

Cargill Expands Opportunities for Innovation in Plant-Based Foods With Addition of Pea Protein to European Ingredient Portfolio

Tuesday, December 15th, 2020

Plant-based interest is at an all-time high, and Cargill is keen on entering the ring in the European sector. Recently, the meat provider added pea protein to its portfolio of ingredients available in Europe. The move will help European food and beverage manufacturers meet increasing demand for nutritious, plant-based products. Moreover, Cargill pea proteins are designed to meet the functional and sensory challenges in alternative emerging applications.

Alain Dufait, Managing Director Starch, Sweeteners and Texturizers Europe, Cargill“Consumers are drawn to pea protein’s label-friendly attributes. Familiar and not requiring allergen-declaration in Europe, pea can serve as an alternative for those who have difficulties tolerating wheat, soy, or dairy products. It can be used to formulate vegan, vegetarian, and gluten-free offerings, and Cargill’s portfolio will include non-GMO, certified organic options, adding to its label appeal,” said Alain Dufait, Managing Director of Cargill Starches, Sweeteners and Texturizers Europe. “In this way, Cargill also contributes to Europe’s Farm to Fork strategy, encouraging plant-based diets.”

Already, Cargill offers an array of pea protein products in North America, Asia, and South America. The company is leveraging that expertise as it expands its European line-up of plant-based proteins like Gluvital® vital wheat gluten and Prowliz® hydrolyzed wheat protein.

According to the press release, Cargill offers one of the most soluble plant proteins available, a key consideration for dairy alternative and beverage applications, where less soluble options may leave behind a gritty mouthfeel and texture. Additionally, it offers great emulsification and foaming capacity, along with good water-binding, cohesion, and adhesion properties.

Belgin Köse, Segment Director Proteins, Starches, Sweeteners, and Texturizers Europe, Cargill“We are continually assessing our solutions, looking for new avenues to co-create with our customers and to support brands as they strive to address consumers’ evolving needs,” said Belgin Köse, Segment Director Proteins, Cargill Starches, Sweeteners, and Texturizers Europe. “By offering pea protein to our European customers, we’re providing them with a strong innovation platform of one of the most versatile plant proteins currently available, helping them meet consumers’ growing appetites for protein-rich, plant-based foods and beverages.”

Nutritionally, pea protein has a lot to offer. It is highly regarded for its superior amino acid profile and high digestibility, and Cargill’s offerings will provide a minimum of 80 percent protein. It can be combined with other plant-based proteins like wheat or rice—potentially allowing for an allergen-free labeling—to deliver a complete protein profile. Growing peas requires less water and fertilizer than some other plant-based proteins. Given their capacity to fix nitrogen, pea crops can sustainably improve soil health.


Cargill’s pea protein offerings, which include PURIS and RadiPure®, complement the company’s existing lineup of plant-based proteins. These ingredients, combined with the company’s extensive portfolio of plant-based texturizers, fats and oils, and sweeteners, offer brands the tools and technical expertise to create a new generation of trendy, tasty, and nutritious plant-based foods.

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