Benson Hill targets plant-based meat sector with ultra-high protein soy ingredients

Speaking to FoodNavigator-USA at IFT FIRST 2022 in Chicago this week, Benson Hill VP of sales Kip Underwood said that bringing its new processing facility located in Creston, Iowa, online is the last piece of the puzzle before ramping up to broad-scale commercial production supported by 70,000 contracted acres of soybeans planted and harvested in 2021.

The new facility – purchased earlier this year from ZFS Creston, LLC for $102m – will process and produce the company’s branded line of ultra-high protein soy flour, TruVail, which contains post-crush protein levels of 60%- 65% (20 % higher than a typical de-fatted soy flour, according to the company) while using 70% less water and 50% fewer CO2 emissions compared to production of conventional soy protein making it a more sustainable option for food and beverage manufacturers.

“The last couple of years have been about building the business infrastructure to bring TruVail to market. The Creston facility now gives us the manufacturing capability to process ultra-high protein soybeans,”Underwood told FoodNavigator-USA, noting that full-scale processing at the new facility will begin in January 2023.

But even without an industrial facility, Benson Hill has made headway at its smaller existing operations in Indiana. According to its latest Q1 2022 earnings report, the company reported revenues of $92m in its Q1 2022, a nearly 200% increase year-over-year, led by growth in its ingredients segment with reported revenues of $66m, a year-over -year increase of nearly 400%.


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