Cargill soy protein concentrates and isolates

Overview

Soy protein is the most established plant protein in food manufacturing. Cargill's soy protein concentrates (65-72% protein) and isolates (90%+ protein) serve applications requiring both nutritional protein fortification and functional performance — emulsification in processed meat, water binding in bakery, and protein fortification in bars and beverages. Products are available in textured and non-textured formats.

Technical specifications

• Soy protein concentrate: 65-72% protein; emulsification, water binding, texture
• Soy protein isolate: 90%+ protein; high solubility, neutral taste
• Textured soy protein: extruded forms mimicking meat texture for plant-based applications
• Soy flour: full-fat and defatted grades for bakery and industrial use
• Applications: processed meat, bakery, nutrition bars, beverages, plant-based alternatives

Technology readiness level

TRL 9 — established soy protein portfolio from Cargill's oilseed processing operations.