Cargill expands plant-based offering for retail, foodservice

Credit: Daniel Jedzura

Cargill has expanded its protein options for foodservice and retail with the addition of new private-label plant-based patties and ground products.

The launch is part of the company’s strategy of advancing both animal and alternative strategy to meet the growing global demand for protein.

Over the last five years, the company has invested $7 billion globally in animal protein whilst making strategic investments in the alternative protein space.

The new plant-based protein products were developed through culinary insight, extensive consumer research and innovation and were made in Cargill facilities.

“We’ve created some of the best tasting products available in the plant-based category today,” said Elizabeth Gutschenritter, Managing Director of Cargill’s alternative protein team.

“We’ve combined our deep knowledge of plant proteins with our expertise in R&D, product development and production to deliver products consumers will love.”

She added: “Producing plant-based products across our global supply chain is the logical next step to expanding our ability to meet consumer needs and bring new value to this category.”

Brian Sikes, leader of Cargill’s global protein and salt business notes customers are looking to the company for solutions.

“Cargill’s strategy for both food and feed is based on helping customers thrive in a world where demand for protein is rising,” he said.

“We need to keep all protein options on the table. Whether you are eating alternative or animal protein, Cargill will be at the center of the plate.”