IN Brief:
- ADM has launched eight new soy and pea protein ingredients across North America and Europe.
- The range includes soy isolates, soy concentrates, pea flour, and European-sourced soy concentrates.
- Applications include beverages, dairy alternatives, meat alternatives, baked goods, batters, and breadings.
ADM has expanded its plant-based protein portfolio with eight new soy and pea ingredients for manufacturers in North America and Europe.
The launch includes six soy-based products and two pea protein ingredients. The range has been developed for meat alternatives, beverages, dairy alternatives, baked goods, batters, and breadings, giving formulation teams a wider set of protein tools for nutrition, texture, and process performance.
The new products include ProFam 883 and ProFam 894 soy protein isolates for beverages and dairy alternatives. ADM has also added Arcon IH, Arcon SB, and Arcon 412 soy protein concentrates for meat applications, alongside a pea flour positioned for batters, breadings, and baked goods.
For European markets, the company has introduced Arcon R and Arcon T soy protein concentrates sourced in Europe and designed for meat alternatives and plant-based foods. Regional sourcing is becoming more important in protein strategy as manufacturers seek shorter supply chains, more predictable availability, and ingredients aligned with local market needs.
Protein formulation has moved beyond broad plant-based positioning. Ingredients now need to perform across taste, texture, hydration, viscosity, mouthfeel, colour, solubility, and thermal stability. A protein suitable for a beverage will not necessarily behave well in a breaded coating or meat analogue, which is why suppliers are moving towards more application-specific systems.
ADM’s pea flour is gluten-free and non-GMO, and does not require allergen labelling. That gives manufacturers a protein source for bakery and coating systems where allergen management, clean-label positioning, and processing performance need to be balanced.
The company’s plant protein history dates back to the 1960s, when it introduced textured vegetable protein. Its current innovation network includes facilities in Decatur, Illinois; Wageningen in the Netherlands; Serbia; and Hortolândia in Brazil, supporting regional application testing and development.
Plant-based foods are now operating in a more demanding phase of development. Manufacturers are under pressure to improve eating quality, manage costs, simplify formulations, and deliver protein claims without compromising taste or texture.
ADM’s launch adds another layer to that shift, with functional proteins designed around manufacturing requirements rather than a single broad claim.
