Benson Hill launches TruVail high-protein soy ingredients for plant-based protein power
11 Feb 2022 --- Benson Hill – a US-based food-tech company unlocking the natural genetic diversity of plants – is launching TruVail, a new line of non-GMO plant-based protein ingredients with sustainability benefits, such as water usage reduction.
The TruVail brand’s initial offering includes high-protein soy flour, a less processed equivalent to soy protein concentrate. It also comprises texturized proteins for broad use across traditional soy protein applications as well as rapidly growing alternative plant-based protein markets.
“Better ingredients start with better beans. Whereas food manufacturers are usually relegated to use whatever limited ingredients the commodity system has to offer, TruVail ingredients are sourced from soybeans specifically designed with consumer interests in mind,” remarks Bruce Bennett, president of Benson Hill's Ingredients Business.
“With TruVail high protein ingredients, food companies can count on great taste, functionality, and quality while delivering more sustainable products with closed-loop traceability and less processing.”
Milking the most out of soy protein
Benson Hill highlights that the value of the global plant protein market could surpass US$162 billion by 2030. In line with this, Innova Market Insights has tipped “Plant-Based: The Canvas for Innovation” as its second Top Trend for 2022.
TruVail ingredients are sourced from Benson Hill’s proprietary Ultra-High Protein (UHP) soybeans, reducing the need for additional processing steps typically required to concentrate protein levels.
The resulting less processed, value-added ingredient that is dubbed as a “more sustainable alternative to commodity soy protein concentrate.” The solution requires up to 70% less water and up to 50% less CO2e to produce than soy protein concentrate.
“The nutrient density advantage of TruVail ingredients offers food manufacturers a seamless solution for multiple product development needs,” says Kurt Long, VP of proteins, Benson Hill.
“Formulating with TruVail ingredients at lower inclusion rates creates the taste and texture consumers crave and can generate potential cost savings for various applications. Formulating with TruVail at higher rates can produce equally nutritious, animal-free products compatible with many manufacturers’ cleaner label programs.”
Regenerative agriculture for sustainability gains
The burgeoning global appetite for slaughter-free diets is squeezing cornerstone ingredients, like coconut oil and pea protein, highlights analysis from The Good Food Institute. TruVail is touted as helping suppliers avoid similar constraints for soy.
“The application of TruVail ingredients as a less processed replacement for soy protein concentrate delivers cost and environmental advantages while avoiding soy protein concentrate supply constraints facing the rapidly expanding plant-based protein market,” notes Long.
Benson Hill works with farmers to grow its identity preserved UHP soybean varieties, while leveraging regenerative agriculture practices for sustainability benefits, the company outlines.
An integrated supply chain model – which combines seed innovation with closed loop farming and ingredient production – creates a single point of contact and improved transparency for CPG customers, “unlocking novel benefits across an otherwise siloed food system.”
Benson HIll also leverages the ingredient manufacturing capabilities of a recently acquired facility in Creston, Iowa. This covers markets for soy-based ingredients, such as snacks, baked goods, and meat extension as well as applications within the rapidly growing protein alternatives market for meat, dairy, frozen desserts and other applications.
Among other previous developments, the plant-tech player agreed to purchase a soybean crushing facility from Indiana-based Rose Acre Farms.
Last May, the company went public by merging with a special-purpose acquisition company (SPAC), Star Peak Corp II. The move may see the agri-tech firm valued at around US$2 billion.
Edited by Benjamin Ferrer
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