Proteins
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.
Today, Cargill supplies vital wheat gluten 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. 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.
