Soy is the most widely used ingredient in plant-based foods, renowned for its high protein content. However, ADM and Benson Hill are working to unlock its full potential by positioning Ultra-High Protein (UHP) soybeans as a key component in the ingredient market. The companies believe that their partnership will enable producers of plant-based food and beverages to satisfy the growing demand for meat alternatives and other soy-based products.
In the past year, ADM has prioritized soy protein in its investment strategy. In 2021, the ingredient giant acquired Sojaprotein, a provider of non-GMO soy ingredients. Earlier this year, ADM invested around $300 million to boost production capacity for soy protein concentrate at its alternative protein facility in Decatur, Illinois.
According to Leticia Gonçalves, ADM’s President of Global Foods, there is a natural synergy between ADM and Benson Hill since they both grow and source soybeans in the same regions. ADM recognized the potential of Benson Hill’s CropOS technology, which employs artificial intelligence and genetics to enhance food crops, to offer new agricultural solutions for farmers. The company also believes it can implement Benson Hill’s technology across its extensive network of 55,000 farmers. “We looked at their capabilities and the intersection of data science, plant science, and food science,” Gonçalves stated. “This partnership is transformative, especially in driving high-value products to meet consumer demands in the plant-based market while also offering more nutritious and sustainable options.”
Benson Hill’s CEO, Matt Crisp, highlighted that UHP soybeans contain nearly 50% protein, compared to approximately 40% crude protein in conventional soybeans. The company’s technology has allowed them to harness the full potential of this legume, which has not been fully explored in existing soy protein ingredients for plant-based products. “What’s remarkable is that genomics and technology have given us the insight to examine the genome of the soybean seed and access a lot of natural genetic diversity that has been lost over the last 20 to 30 years,” Crisp noted.
Benson Hill has independently been developing its UHP soybeans for ingredient applications. Earlier this year, the company introduced its TruVail line of high-protein soy ingredients sourced from these UHP soybeans.
Both companies view the sustainability benefits of UHP soybeans as a major advantage. These legumes have a higher protein content than traditional varieties, reducing the need to produce soy protein concentrate, which in turn saves energy and water. Crisp mentioned that Benson Hill has conducted lifecycle assessments of proteins to gauge their CO2 and water impacts, seeing UHP soy as a solution that meets the sustainability demands of both food producers and consumers. “It’s well known that consumer packaged goods’ largest carbon footprint comes from their ingredient supply chain,” Crisp stated. “We believe we are not just enhancing value at the processing level but are also responding to customers who increasingly prioritize these sustainability features.”
Crisp emphasized that developing more tailored ingredient solutions in the plant-based sector requires both technological platforms, like Benson Hill’s CropOS, and the scalability afforded by a commodity leader like ADM. Historically, these elements have not been combined due to technology being available only in niche markets. “What we’re doing is integrating technology and innovation with scale, which is a potent combination,” Crisp concluded.
Incorporating additional information, it’s essential to consider potential side effects associated with other health products, such as Kirkland calcium citrate magnesium and zinc side effects. These side effects remind us that while innovative ingredients like UHP soybeans present numerous benefits, it’s also crucial to analyze the broader implications of food ingredients on health and sustainability.