Cargill scales up European plant-based portfolio with pea protein addition

09 Dec 2020 --- Cargill is expanding its European lineup of plant-based solutions to include pea protein varieties, expanding beyond its active markets for these products in North America, Asia and South America. 

Cargill’s pea protein offerings, which include RadiPure and Puris, are designed to meet the functional and sensory challenges in alternative emerging applications.

The new additions complement the agri-food supplier’s existing offerings in Europe, which include the Gluvital vital wheat gluten and Prowliz hydrolyzed wheat protein brands. 

“Cargill sources its peas for RadiPure from Canada and the manufacturing is done in the Shandong province of China,” Tom Vanderborght, Cargill’s product line manager proteins, CSST Europe, tells FoodIngredientsFirst. “Puris pea protein is the only pea protein isolate grown and manufactured in the US, with organic options available.”

Cargill’s latest rollout notably lines up with Innova Market Insights renewal of 2020’s “Plant-Based Revolution Trend.” As a natural progression, this year’s “Plant-Forward” theme spotlights expansion to different regions and categories in 2021.

Cargill sources its peas for RadiPure from Canada and manufactures them in the Shandong province of China.High solubility, emulsification and foaming capacities
Cargill’s pea proteins are marketed with a high solubility positioning, a key consideration for dairy alternative and beverage applications. Less soluble options may leave behind a gritty mouthfeel and texture. 

Additionally, the proteins offer an ideal emulsification and foaming capacity, along with good water-binding, cohesion and adhesion properties. In meat alternatives, formulators will find it can improve texture, emulsification and juiciness. 

In dairy and dairy alternatives, it contributes to a creamy mouthfeel and builds texture. Meanwhile, in bakery, it helps reduce staling during shelf-life, and gives structure in gluten-free formulations and emulsification properties for partial egg replacement. 

Finally, in the flavor context, the Cargill pea protein range is touted for its ingredients conveying clean, neutral taste profiles.

Nutritionally, pea protein is recognized for its amino acid profile and high digestibility. Cargill’s offerings are formulated to provide a minimum of 80 percent protein. 

Pea proteins can be combined with other plant-based proteins like wheat or rice, potentially allowing for an allergen-free labeling while delivering a complete protein profile. 

Blending properties boost nutritional profiles
Plant proteins can complement each other as blended solutions. “Blending plant proteins optimizes the nutritional profiles and meets functional performance demands,” explains Vanderborght.

A significant portion of Cargill’s application development work is focused on creating new prototypes based on the blending of plant proteins in categories such as sports drinks and meat alternatives. 

“For example, wheat and pea proteins complement each other very well in terms of functionality in meat alternatives,” adds the Vanderborght. “Interestingly, the introduction of pea protein allows us to rediscover the benefits of wheat proteins [Gluvital vital wheat gluten and Prowliz hydrolyzed wheat protein].”

“We had traditionally used these in bakery. The addition of pea protein to our portfolio opens up new application doors.”

Cargill highlights that its pea crops can sustainably improve soil health.Resource efficiencies in pea cultivation
Growing peas requires less water and fertilizer than some other plant-based proteins. Given their capacity to fix nitrogen, Cargill highlights that its pea crops can sustainably improve soil health.

“Puris controls every step of its production process; it’s a vertically integrated operation,” details Vanderborght. “Beginning with its own proprietary pea seed, Puris utilizes its network of over 400 US farmers to grow the peas, which not only provide economic benefit to the farmers, but also help regenerate the soil.”

Yellow peas help minimize soil erosion and naturally return nitrogen to the soil, resulting in improved water quality and soil health.

“Puris purchases the peas the farmers grow and turns the crops into pea ingredients, including pea protein, pea starch and pea fiber,” adds Vanderborght. “Those key attributes all resonate with consumers looking for products made with ingredients that align with their priorities.”

Clean labeling for conscious consumers
Consumers are drawn to pea protein’s “label-friendly” attributes, notes Cargill. A clean label is a prominent pillar of Innova Market Insights’ Top Trend for 2021, “Transparency Triumphs.”

“Familiar [to consumers] and not requiring allergen-declaration in Europe, peas can serve as an alternative for those who have difficulties tolerating wheat, soy or dairy products,” says Alain Dufait, managing director of Cargill Starches, Sweeteners & Texturizers Europe.

“Pea protein 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,” he adds.

“In this way, Cargill also contributes to Europe’s Farm to Fork strategy, encouraging plant-based diets.”

By Benjamin Ferrer