Cargill unlocks multi-source toolkit to propel alt-protein innovation

Health-conscious consumers are increasingly adopting flexitarian diets and demanding familiar sensory experiences from alt-protein foods. Formulators like Cargill are tapping a combination of protein solutions through fermentation, plant-based, and hybrid technologies to create a new generation of functional protein solutions that satisfy consumer palates while advancing food sustainability.

The company is steering away from a “one-size-fits-all” approach. Through industry partnerships on mycoprotein and advancements in plant proteins, it is building a flexible protein toolkit that combines science, sensory design, and scalability to make alt-proteins more appetizing, accessible, and mainstream.

Guilhem Jamin, category and portfolio solutions director for Meat & Dairy Alternatives at Cargill, observes momentum across a wide spectrum of protein sources, including plant-based, fermentation-derived, hybrid, and cultivated.

“Each has a role to play in meeting evolving consumer needs and supporting a more sustainable, inclusive global food system,” he tells Food Ingredients First.

“What’s especially exciting is the growth in fermentation-based proteins. For example, our partnership with Enough brings Abunda mycoprotein into the Cargill portfolio. This protein has a meat-like fibrous texture, is rich in protein and fiber, and produced through a fermentation process using Cargill’s glucose syrup as a starting material.”

The protein can be used in Thai-style veggie patties, whole-muscle chicken, and fish alternatives. Cargill’s toolkit of protein solutions can “flex depending on the product, market, and dietary preference.” 

“Whether it’s a hybrid meat analog or a protein-fortified yogurt alternative, innovation today is being driven by a spirit of inclusivity — nutritionally, culturally, and economically.”

Rise of flexitarians

Consumers today are no longer asking if they should eat alternative proteins — but how often. 

“Consumers aren’t abandoning animal proteins altogether — but they are diversifying. Today, 31.7% of global consumers describe themselves as flexitarian, a 3.6% increase compared to 2022, according to FMCG Gurus (2025),” says Jamin.

“This tells us that consumers are open to a mix of protein sources and looking for products that align with their shifting values, whether health, sustainability, animal welfare, or cost.”

While demand for plant-based and hybrid options is rising, Jamin believes offering a basic alternative is not enough. 

“Consumers expect the same sensory experience — taste, texture, aroma — and expect it to come at an accessible price point. That’s why we’re focused on co-developing ingredients that help meet those expectations while delivering functionality and clean label appeal.”

From hybrid meat analogs to protein-rich yogurt, innovation today is driven by inclusivity — nutritionally, culturally, and economically, says Jamin.

Bridging the animal and alt-protein gap

Behind the growing appeal of plant-based and hybrid foods, fermentation is emerging as an approach that helps companies provide authentic taste, texture, and nutrition in protein innovation.

Cargill’s fermentation-based Abunda mycoprotein offers a complete amino acid profile, delivers a neutral taste, and forms a “naturally fibrous structure” for minced patties, dumplings, and whole-cut fillets.

The protein requires less processing to mimic the mouthfeel of meat, which Jamin describes as a “huge leap forward in reducing the sensory gap between animal-based and alternative proteins.”

The company is also leveraging plant protein potential through fermentation with its RadiPure pea protein, which is designed for beverage solubility. The ingredient improves the texture of ready-to-mix beverages, and “offers great viscosity control and a clean, neutral taste.” Jamin says these features are critical for applications like high-protein shakes, bars, and dairy alternatives.

“Fermentation is a game-changer — not only enabling the creation of entirely new protein solutions but also enhancing the performance of existing plant-based ingredients,” he adds.

The technique can help elevate sensory experiences by reducing off-notes, improving texture, and delivering flavors that bring plant-based products “closer than ever to traditional dairy and meat.”

Balancing nutrition with taste

As protein demands across food and nutrition proliferate, ingredient suppliers are turning toward protein fortification to help consumers meet their health goals without putting off their taste buds.

“We’re seeing protein fortification move well beyond traditional sports nutrition. High-protein is now a benefit sought in everyday foods — from breakfast beverages to on-the-go snacks,” Jamin shares.

“The key is balancing nutrition with convenience and taste. RadiPure pea protein, for example, has enabled us to co-develop drinkable yogurt alternatives with high protein content and smooth mouthfeel. That format resonates with consumers seeking functional nutrition without sacrificing indulgence.”

Cargill’s protein toolkit combines plant, fermented, and hybrid solutions to bridge the sensory gap between animal and alt-proteins (Image credit: Cargill).

Elevating plant protein taste and texture

As formulators continue to make strides in plant protein innovation, Jamin tells us they must work around various challenges, such as off-notes, texture inconsistencies, and cost-in-use.

“Some plant proteins have distinctive flavor profiles that need masking, and without the right viscosity or binding agents, it’s difficult to replicate the mouthfeel of animal proteins.”

“Vegetable oils & fats are essential here, and finding the optimal mix is key to enabling an optimal texture, organoleptic properties, and an improved nutritional profile.”

Cargill offers a range of liquids, laurics, palm-based solutions, blends, and specialties to help manufacturers improve their products’ taste, texture, and visual appeal.

The company also integrates supporting ingredients such as WavePure seaweed powder and SimPure starches to “stabilize and enhance texture and sensory attributes,” says Jamin. 

These solutions meet consumers’ eating experience and clean label demands.

Advancing food security

Besides sensory benefits, fermentation-derived proteins offer culturally adaptable alternatives that strengthen food security as rising costs, animal disease, and sustainability pressures strain global protein supply.

“Alternative proteins — especially fermentation-derived ones — will be critical in expanding access to affordable, nutritious food globally,” notes Jamin.

In regions where traditional animal protein is expensive or environmentally constrained, these solutions can deliver nutritional value while supporting local economic resilience and food sovereignty.

With the rise of flexitarianism, consumers are open to a mix of protein sources that align with their shifting values.

Next wave of proteins

Jamin expects five key trends to shape the future of protein ingredients over the next five to ten years.

Precision fermentation, which allows formulators to develop “animal-identical proteins (like casein or whey) without animals,” will propel scalable, sustainable alternatives with familiar ingredients.

Manufacturers will also tap “AI-driven protein design” to accelerate the development of customized protein blends with optimized nutrition, functionality, and sensory profiles.

Hybrid protein solutions that “combine plant, animal, and fermented proteins” to balance taste, nutrition, and sustainability to appeal to flexitarian consumers will also expand.

Meanwhile, innovations in traditional and biomass fermentation for sensory enhancement will continue to improve the taste, texture, and digestibility of plant proteins to increase consumer appeal.

Finally, advancements in “next-gen dairy and egg alternatives” will focus on replicating the functionality and flavor of dairy and egg proteins. Formulators will use plants, microbes, or molecular farming to propel such alt-protein innovations, says Jamin.