Bunge plans to construct $550m soy protein concentrate facility in US

Bunge, an American agribusiness and food company, is planning to construct a new integrated soy protein concentrate (SPC) and textured soy protein concentrate (TSPC) facility in the US, with an investment of around $550 million.

The proposed soy protein concentrate facility is anticipated to help Bunge meet increasing customer demand for important ingredients used in the manufacturing of plant-based foods, processed meat, feed products, and pet food.

Bunge said that the new soy protein plant, which will be adjacent to and integrated with its soybean processing plant in Morristown, Indiana, is expected to process almost an additional 4.5 million soybean bushels.

Greg Heckman — Bunge CEO said: “As the world’s largest oilseed processor, plant proteins are a natural extension of our industry leading oils, fats, and specialty ingredient portfolio.

“This new facility is an important step in our long-term strategy to strengthen our capabilities in downstream higher value food ingredients.”

The new soy protein concentrate plant is anticipated to further improve Bunge’s scale, efficiencies, and non-GMO capabilities, strengthening the company’s existing US-based conventional soy protein concentrate and textured soy protein concentrate operation in Bellevue, Ohio.

Kaleb Belzer — Bunge Protein Ingredients Vice President and General Manager said: “Creating authentic meat and dairy experiences from plants requires specialized teams, high-quality ingredients, and strong innovation capabilities.

“At Bunge’s plant protein R&D facility, our experienced scientists and technical team test, develop, enhance and modify products alongside our customers so they can deliver food products with exceptional sensory, nutrition, and sustainability benefits to consumers around the world.”

Bunge anticipates to begin the construction on the new soy protein concentrate in Q1 2023 and commission in mid-2025.

Recently, Bunge spent an additional $10 million on its Creative Solutions Center near its St. Louis headquarters, enhancing the company’s plant protein technical capabilities.

The center with a sensory testing facility, an extrusion lab and a full-scale foodservice kitchen, now offers commercial pilot facilities for alternative meat and processed meat, dairy, and beverages.