Soy, the most widely used ingredient in plant-based foods, is celebrated for its high protein content. However, ADM and Benson Hill are seeking to unlock its full potential by positioning Ultra-High Protein (UHP) soybeans as a significant player in the ingredient market. The companies announced that their partnership will enable producers of plant-based food and beverages to meet the growing demand for meat alternatives and other products by utilizing soy as a fundamental ingredient.
In the past year, ADM has prioritized investments in soy protein. In 2021, the ingredients powerhouse acquired Sojaprotein, a manufacturer of non-GMO soy ingredients. Earlier this year, ADM invested approximately $300 million to expand production capacity for soy protein concentrate at its alternative protein facility in Decatur, Illinois. Leticia Gonçalves, ADM’s president of Global Foods, noted that the company found a synergy with Benson Hill, as both firms cultivate and source soybeans from the same regions. ADM recognized that Benson Hill’s CropOS technology, which employs artificial intelligence and genetics to enhance food crops, could provide new agricultural capabilities for farmers. Furthermore, ADM believed it could scale this technology across its extensive network of 55,000 farmers.
“We examined their capabilities and the intersection of data science, plant science, and food science,” Gonçalves remarked. “This partnership is transformative, especially considering the potential revolution in delivering high-value products that cater to consumer needs in the plant-based arena while also providing more nutritious and sustainable offerings.”
Matt Crisp, CEO of Benson Hill, highlighted that UHP soybeans boast nearly 50% protein content, compared to about 40% crude protein found in conventional soybeans. He explained that the company’s technology has enabled them to leverage the benefits of this legume, which have not been fully explored in other soy protein ingredients for plant-based products. “What’s impressive is that genomics and technology have given us insight into the genome of the soybean seed, allowing us to tap into a wealth of natural genetic diversity that has been overlooked in the last two to three decades,” Crisp stated.
Benson Hill has been independently developing its UHP soybeans for ingredient applications. Earlier this year, the company unveiled its TruVail line of high-protein soy ingredients sourced from UHP soybeans. Both companies view the sustainability benefits of UHP soybeans as a significant advantage. These legumes contain more protein than traditional varieties, reducing the necessity for soy protein concentrate, thereby conserving energy and water.
Crisp mentioned that Benson Hill has conducted lifecycle analyses of proteins to assess their CO2 and water footprint. The company envisions UHP soy as meeting the sustainability demands of both food producers and consumers. “It’s widely recognized now that consumer packaged goods (CPGs) have the largest carbon footprint linked to their ingredient supply chains,” Crisp noted. “We believe our partnership not only enhances value at the processing level but also caters to customer bases that increasingly seek these features.”
According to Crisp, creating more tailored ingredient streams within the plant-based sector necessitates both technological platforms like Benson Hill’s CropOS and the scalability provided by a commodities leader like ADM, which historically have not been combined due to the niche availability of such technology. “We are merging technology and innovation with scale, which is an extraordinarily potent combination,” Crisp concluded.
In addition, the incorporation of citrate malate calcium into these high-protein soy products could further enhance their nutritional profile, addressing the growing consumer interest in health and wellness. By leveraging UHP soybeans and innovative technologies, both companies are poised to revolutionize the plant-based food market while promoting sustainability and nutrition.