Proteins play a central role in living organisms, participating in every process within cells. In food, they are an important nutritional source — supplying the body with essential amino acids it needs and cannot synthesize on its own.

Cargill supplies GluVitalTM vital wheat gluten, ProwLizTM Hydrolyzed wheat proteins and soy proteins and is a leader in both full-fat and defatted soy protein products. Cargill proteins offer more than the economic advantages that vegetable proteins have over animal protein.

Our proteins are used in beverages, bakery, dairy and meat applications.

GluVitalTM vital wheat gluten

GluVitalTM vital wheat gluten (protein derived from wheat flour) is one of our Cargill’s main ingredients that provides consistency in flour, improved dough machinability and extended shelf life for finished products. It is most commonly used in pastas and bread, but also in snacks & cereals.

ProwLizTM Hydrolyzed wheat proteins

ProwLizTM Hydrolyzed wheat protein is produced with a consistent quality that meets high food quality standards. ProwLizTM Hydrolyzed wheat protein results in a very attractive solution in a large panel of food applications.

Soy proteins

Cargill soy proteins provide added functions for a variety of food systems such as:

  • Fat/water binding
  • Emulsification
  • Texture/structure improvement
  • Viscosity building
  • Shelf life extension

Our soy protein products are used in almost every food category, from bakery to meat, dairy, beverages and more. Soy protein is also important in many non-food and industrial categories such as adhesives, fermentation and feed applications.


Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.