Mycoprotein
The alternative protein market remains an attractive and sizeable opportunity. Our goal is to co-create delightful and value conscious solutions that meet consumers’ demand for nutritious and sustainable alternative proteins. As demand for alternative proteins increases, mycoprotein has a role to play, next to plant proteins.
... enabling our customers to make more with less
Delicious & Versatile
- Natural taste & color
- Naturally fibrous
- Meat-like texture
More Sustainable & Scalable
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Efficient feed conversion
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Lower carbon footprint
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Scalable in capacity
Nutritious & Functional
- Label-friendly
- Rich protein & fiber
- Low in fat & salt
- Complete protein with 9 essential amino acids
- Not allergen declaration required
Value Conscious
- Affordable cost in use
Applications
The fibrous texture of mycoprotein is a unique characteristic that can be exploited in whole muscle formats.
Meat Alternatives
Whole muscles alternatives (chicken, pork, beef), cold cuts, burgers, ground meat, meatballs, nuggets & sausages.
Fish & Seafood Alternatives
Whole muscles (salmon, tuna) ,crab cake & shrimp.
Your partner in Meat Alternatives
Cargill can help you co-create tasty and nutritious alternative protein foods that contain ABUNDA mycoprotein and leverage additional ingredient solutions from our broad portfolio. Whether adding plant proteins, texturizers or fats and oils; our team of application experts can help with selecting the right ingredient, for the right product format and to optimize ingredient interaction to ensure you can deliver delightful products with purpose to consumers.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.