The demand for healthier, more nutritious products is growing. Consumers want natural, science-backed ingredients while food security remains a global concern. Where is Cargill directing its efforts in addressing these shifting food consumption needs?
Our mission is to nourish the world in a safe, responsible, and sustainable way, which helps us address both long-term and immediate trends. For example, the population is aging, becoming wealthier, and more health-conscious, but convenience and indulgence remain critical. Balancing these demands means focusing on health and nutrition, offering convenience, and creating what we call "permissible indulgences"—foods that taste good and provide an emotional lift but are not detrimental to health.
In health and nutrition, we focus on three levels: first, improving macronutrient ratios in familiar foods by reducing sugar, salt, and calories while increasing protein. Second, we are broadening protein options, including animal proteins, white meats, seafood, plant proteins, and fungal proteins like mycoproteins, which require minimal processing. Lastly, we are developing specific health-boosting ingredients like prebiotics, probiotics, and postbiotics, such as EpiCor, which supports the immune system. Another exciting area is microbiome research, which links nutrition to both physical and mental health—a field we believe will grow significantly in the next decade.
You mentioned the importance of indulgence, convenience, and health. Could you share specific examples from Cargill's portfolio for each of these categories?
For health, EpiCor is a standout postbiotic. It is produced through fermentation and provides immune benefits by supporting the good bacteria in your gut. Clinical studies show people who consume it daily experience fewer illnesses. Another example is our work on natural sweeteners like stevia, where we use fermentation to produce compounds like Reb M and Reb D, the sweetest and best-tasting parts of the plant, in a sustainable way. These are 300 times sweeter than sugar, offering a high-quality, calorie-free sweetener option.
In terms of convenience, we focus on innovations like healthier oils for food service and eliminating industrial trans fatty acids globally. This required extensive R&D to meet customer expectations without compromising quality. For indulgence, permissible indulgences are key—we produce chocolates and other treats that balance taste and health. Lastly, we are partnering with companies like ENOUGH to create cost-effective mycoproteins with a structure and amino acid profile similar to meat, offering an exciting addition to our alternative protein portfolio.
What is the potential impact of ENOUGH’s mycoprotein on the alternative proteins market, and where you currently stand with the science?
The challenge with alternative proteins lies in solving a trifecta: taste, cost, and nutritional profile. Taste is paramount—if a product does not taste good, consumers will not return.
Cost and nutrition follow closely, and mycoprotein excels in all three areas. It tastes great, has a meat-like texture, is cost-effective, and offers an amino acid profile similar to meat.
Where the alternative protein industry stumbled was balancing these factors—products often came close in taste but were too expensive or had overly processed formulations. At Cargill, we are focused on creating affordable, natural, and health-conscious plant protein formulations to drive adoption, whether in developed or developing markets.
What are the global trends in plant protein adoption, and how does the response and uptake vary between different regions?
Regional adoption varies widely. In Europe, alternative proteins are well-established; 20-30% of the meat case comprises these products, and even fast-service restaurants serve plant-based options exclusively. Growth is steady but no longer explosive. In the U.S., the market experienced a hype-driven spike but is now settling into sustainable growth.
Asia presents a complex picture due to its cultural diversity. For example, India already leans heavily on plant proteins, while other parts of Asia see sporadic adoption as a meat substitute. Success in Asia depends on tailoring offerings to specific cultures and countries rather than applying a blanket approach.
With geopolitical shifts straining trade agreements and supply chains, what challenges do large companies like Cargill face and how are you addressing them?
Agility is critical in today’s geopolitical climate. For example, when the Ukraine-Russia conflict disrupted 70% of the global sunflower oil supply, we had to pivot quickly, reformulating products and sourcing alternatives. Similarly, potential tariffs and trade restrictions require us to adapt trading flows and ingredients on short notice.
Our innovation teams remain in a constant state of readiness, capable of responding rapidly to these unpredictable events. This flexibility, combined with an ability to substitute and reformulate, is essential for navigating supply chain challenges across the 70 countries in which we operate.
Looking ahead to 2025, how does Cargill plan to develop its portfolio and capabilities?
We are focused on advancing capabilities in generative AI and precision fermentation. Generative AI helps accelerate innovation by compressing discovery timelines, particularly in reformulating products. With our vast internal data, we can use AI to target specific use cases effectively rather than adopting a broad approach.
Precision fermentation is another key area. This process, already used in our EverSweet Reb M sweetener, enables the production of ingredients like proteins and even fats without relying on traditional agricultural methods. For instance, we are exploring ways to produce dairy proteins without cows. As a leader in fermentation, we see significant potential to apply this expertise across our portfolio.
