For centuries, soybeans and soybean products have been used as an important source of protein and as a medicine. Positive consumer attitudes toward soy — and consumer demand for healthier foods — will drive new product growth for years to come.

Today, Cargill supplies protein ingredients such as soy flour to customers around the world. A leader in both full-fat and defatted soy protein products, Cargill soy proteins offer the cost advantages that vegetable proteins have over animal proteins. 

Beyond  simple cost advantages, Cargill soy proteins also provide added functions for a variety of food systems such as:

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

We sell soy protein products into almost every food category with which we do business, from bakery, to meat, dairy, beverages and more. In addition to food applications, soy protein is also important to many non-food and industrial categories such as adhesives, fermentation and feed applications.

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