skip to main content

Wheat

Wheat proteins help supply the body with essential amino acids that it cannot synthesize on its own. Beyond nutrition, these affordable, plant-sourced proteins provide functional benefits, yet their neutral flavor profile makes them easy to incorporate into a variety of food and animal feed systems.

  • Competitive cost-in-use
  • Highly digestible
  • Unique visco-elastic properties
  • Neutral flavor profile
  • Sustainably sourced

Wheat Components

Composition

The wheat kernel is divided into three distinct parts that are separated during the milling process: the endosperm, bran and germ. Of these, the endosperm contains the greatest share of the protein.

Several different types of protein are present in the wheat kernel. Insoluble gluten proteins, critical for dough formation, represent about 85% of the proteins available.
 

Wheat Protein Composition

 

Nutrition Claims

In the EU, three nutrition claims related to protein may be possible, depending on the quantity*:

  • Source of protein: A claim that a food is a source of protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 12% of the energy value of the food is provided by protein.
     
  • High protein: A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20% of the energy value of the food is provided by protein
     
  • Increased protein: A claim stating that the content in one or more nutrients, other than vitamins and minerals, has been increased, and any claim likely to have the same meaning for the consumer, may only be made where the product meets the conditions for the claim ‘source of’ and the increase in content is at least 30% compared to a similar product.

*Nutrition claims are only permitted if they are listed in the Annex of Regulation (EC) No 1924/2006, last amended by Regulation (EU) No 1047/2012.

Wheat and gluten quality monitoring

Quality testing

Cargill routinely performs a variety of tests to monitor our wheat and gluten quality. These include:

  • Gluten Index: Measures gluten strength/mixing tolerance
  • Alveograph: Indicates gluten extensibility

To determine baking quality and dough performance, we perform additional tests with gluten from our different production units.

Sustainability

Sustainably sourced

Cargill’s plant-based proteins are responsibly sourced and can support customer corporate sustainability commitments. For example, we aim to secure wheat grown within 300 km of our European processing plants in order to connect and support farmers and their local communities.

In addition, Cargill offers sustainably-sourced wheat that is externally verified and benchmarked Silver against the SAI Platform Farm Sustainability Assessment, an industry-recognized certification system.

Cargill wheat protein product offer

 

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.