Bunge to invest in soy protein facility

Bunge has announced plans to invest approximately US$500 million to build an integrated soy protein concentrate (SPC) and textured soy protein concentrate (TSPC) facility.

The new facility is expected to meet rising customer demand for key ingredients in the production of plant-based foods, processed meat, pet food and feed products. Construction of the facility which will be integrated with the company’s soybean processing plant in Morristown, Indiana, is expected to start in the first quarter of 2023 and to be commissioned in mid-2025.

It is expected to create around 70 full time jobs and is expected to process close to an additional 4.5 million bushels of soybeans.

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

The new facility is expected to add significant scale, efficiencies and non-GMO capability to the company’s existing US-based SPC and TSPC operations in Bellevue, Ohio. The company plans to contract with farmers to establish a traceable soybean souring program starting with the 2025 harvest.

The company also recently invested an additional $10 million to enhance its plant protein technical capabilities at the Creative Solutions Center near its St Louis headquarters. Adding to its lipids and carbohydrates resources, the centre offers commercial pilot plants for alternative meat and dairy, processed meat and beverages complementing its bakery and fry labs. It also features a sensory testing facility, an extrusion lab and a full-scale foodservice kitchen,

“Creating authentic meat and dairy experiences from plants requires specialized teams, high-quality ingredients, and strong innovation capabilities,” commented Kaleb Belzer, Vice President and General Manager, Protein Ingredients. “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.”

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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