As more consumers aspire to incorporate plant-based foods into their diets, Cargill is responding by adding pea protein to its portfolio of ingredients available in Europe. The move will help European food and beverage manufacturers meet increasing demand for nutritious, plant-based products. Moreover, Cargill pea proteins are designed to meet the functional and sensory challenges in alternative emerging applications.
Cargill, which already offers an array of pea protein products in North America, Asia and South America, is leveraging that expertise as it expands its European line-up of plant-based proteins like Gluvital® vital wheat gluten and Prowliz® hydrolyzed wheat protein.
“Consumers are drawn to pea protein’s label-friendly attributes. Familiar and not requiring allergen-declaration in Europe, pea can serve as an alternative for those who have difficulties tolerating wheat, soy or dairy products. It can be used to formulate vegan, vegetarian and gluten-free offerings, and Cargill’s portfolio will include non-GMO, certified organic options, adding to its label appeal.” said Alain Dufait, managing director of Cargill Starches, Sweeteners & Texturizers Europe. “In this way, Cargill also contributes to Europe’s Farm to Fork strategy, encouraging plant-based diets”.
Cargill offers one of the most soluble plant proteins available, offering great emulsification and foaming capacity, along with good water-binding, cohesion and adhesion properties. In bakery, it contributes to reduce staling during shelf life, and gives structure in gluten free formulations and emulsification properties for partial egg replacement.
Cargill’s pea protein offerings, which include PURIS™ and RadiPure®, complement the company’s existing line-up of plant-based proteins. These ingredients, combined with the company’s extensive portfolio of plant-based texturizers, fats and oils, and sweeteners, offer brands the tools and technical expertise to create a new generation of trendy, tasty and nutritious plant-based foods.