Proteins

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The alternative protein market—which spans everything from plant-based foods to cultivated meat to dairy alternatives—is still relatively young and evolving. At Cargill, we’re bringing our expertise in food and innovation to help expand the future of alternative protein for our customers and consumers.

The pea protein market size is poised for substantial growth, with an estimated value of $1.7 billion in 2022 and a projected CAGR of 11.9% to reach $2.9 billion by 2027. North America stands at the forefront, holding the largest share in both volume and value during the forecast period.

Cargill is investing in ENOUGH’s most recent (Series C) growth funding campaign and has signed a commercial agreement to use and market its fermented protein.  

Yoplait is welcoming Yoplait Protein to its lineup — a dairy snack unlike any other product currently in the yogurt aisle thanks to its “trifecta” of taste, value and nutrition.

Kemin Industries will showcase its extensive portfolio of clean label ingredient solutions during the International Production & Processing Expo (IPPE) held in Atlanta, January 30-February 1. Attendees are invited to visit booth #C26155 where they can learn more about Kemin solutions for color, freshness, safety and quality for meat and poultry products.

The latest addition to the REBBL Protein lineup, this dessert-inspired blend produces a lightly toasted, sweet and creamy coconut flavor with nourishing benefits.

VUUM, a health and wellness brand, announced its official launch, poised to affect the way people approach daily nutrition. With a unique approach to protein consumption, VUUM Technologies introduced a carbonated plant-protein drink. 

EQUII unveiled its latest triumph in nutritional innovation – the introduction of its new EQUII Complete Protein and Added Fiber breads, which are available in both Premium Classic Wheat + Fiber and Premium Multi-Grain + Fiber.

In the plant-based meat alternative category, high moisture texturates offer great potential due to their authentic, meat-like structure.

Ingredient innovator EVERY debuted its flagship EVERY Egg – a liquid egg made without the hen – at an exclusive dinner at the restaurant Eleven Madison Park in New York City. Made by yeast fermentation,