Soy proteins
It takes innovation and creativity to develop high-quality food and beverages supporting health, convenience and well-being.
Positive consumer attitudes toward soy — and consumer demand for healthier foods — will drive new product growth for years to come. To help our customers across many categories, Cargill’s flexible, functional standard and Identity Preserved soy flours offer:
- Texture improvement
- Protein enhancement
- Viscosity building
- Water and oil management
- Gelling properties
all while ensuring a consistent final performance.
With a soy protein plant in the U.S. — and relationships with farmers around the world — we help our customers achieve the taste, mouthfeel functionality and nutrition profiles their customers want. Cargill is a soy protein supplier to the food industry.
Working with our customers, we have developed a wide array of breads, baked goods, meats and other foods containing soy protein that promote health benefits. Contact us today for more information or a convenient sample.
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.
Our range of ingredients provides a wide array of options for developing seasonings. Specialty starches, for example, can be used to provide viscosity and stability. Xanthan gum can be used to provide viscosity as well as suspension of particulates. Maltodextrins can be used as bulking agents and dextrins can provide adhesion of seasonings when applied in a low viscosity solution. We work with you to find the right solution for your needs.