Bunge, a supplier in the agribusiness, food, and ingredients marketplace, plans to invest about $550 million to build a new soy protein concentrate and textured soy protein concentrate facility.
 
The new facility is expected to meet rising customer demand for key ingredients in the production of plant-based foods, processed meat, pet food, and feed products. The facility will be adjacent to and integrated with Bunge’s soybean processing plant in Morristown, Indiana, and is expected to start in the first quarter of 2023, and commissioned in mid-2025.
 
The new facility will create 70 full-time jobs, and will process an additional 4.5 million bushels of soybeans annually.
 
“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,” said Greg Heckman, Bunge CEO.
 
The new facility is expected to add significant scale, efficiencies, and non-GMO capability to the company’s existing U.S. based conventional protein concentrate operation in Bellevue, Ohio. The company plans to contract with farmers to establish a traceable soybean sourcing program starting with the 2025 harvest.
 
The company also recently invested an additional $10 million to enhance its plant protein technical capabilities at its creative solutions center near its St. Louis headquarters. The center now offers commercial pilot plants for alternative meat and dairy, processed meat, and beverages that complement its bakery and fry labs. It also features a sensory testing facility, an extrusion lab with dry and high-moisture production, and a full-scale foodservice kitchen.
 
“Creating authentic meat and dairy experiences from plants requires specialized teams, high-quality ingredients, and strong innovation capabilities,” said Kaleb Belzer, vice president and general manager, protein ingredients. “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.”