Bakery, Cereal and Snacks

Boost your formulations’ nutritional and sustainability profiles with our soy and pea ingredients.

Our soy protein ingredients are traceable, US-grown and non-GMO. They have 20% higher protein and lower oligosaccharide levels than typical commodity ingredients. Our soybean oil has 75%+ oleic acid levels and 20% less saturated fat than typical commodity soybean oils.

Ultra-high protein (UHP) soy flour — a more sustainable and cost-effective alternative to commodity soy protein concentrate with significant energy and water savings³.

Ultra-high protein (UHP) textured soy flour — the same nutritional and sustainability³ benefits as our soy flour, along with great texture, moisture retention and water binding.

High oleic, low linolenic (HOLL) soy oil — with 75%+ oleic acid levels and 20% less saturated fats, our heart-healthy^* oil is a high-quality source of fat for healthy energy.

Benefits in a broad range of baked goods

Breads and bread products

Cakes, pastries and sweet goods

Ingredients and mixes

Savory biscuits / crackers

Breakfast cereals and bars

Protein bars

Verified sustainability benefits

Learn more about our approach to ESG

Our latest Environmental, Social and Governance Report  shows our progress in empowering people, assessing our impact and establishing governance at all levels.

Our closed-loop solution values American farmers and secures supply

We’ve built a closed-loop solution around our location at the heart of agricultural America. We incentivize our network of farmer partners to grow beans with a high protein density and we process these beans at our soy crush facilities in Iowa and Indiana.

A Benson Hill Innovation

At Benson Hill, we set the pace of innovation in food. It’s how we deliver on our promise to enable more nourishing, sustainable food. Our CropOS^® food innovation engine combines data science, machine learning, biology and genetics. The result is better varietals; high in protein and with consumer-friendly nutrition and flavor profiles. CropOS takes the guesswork out of breeding so we can get sustainable protein ingredients to market faster and keep on setting the pace of innovation in food.

1. Compared to commodity SPC based on preliminary data from LCA conducted by Blonk Consultants (2021) and GFLI database. 2. Compared to expeller-pressed high oleic canola and sunflower oil based on preliminary LCA results from Blonk Consultants based on economic allocation and industry averages. 3. Needs up to 70% less water and up to 50% less CO₂e to produce than SPC. On a per kilogram of protein basis, based on preliminary Life Cycle Assessment results conducted by Blonk Consultants (April 2021). * When used as a replacment in oils. Supportive but not conclusive evidence suggests that daily consumption of about 1 ½ tablespoons (20 grams) of oils containing high levels of oleic acid, may reduce the risk of coronary heart disease. To achieve this possible benefit, oleic acid-containing oils should replace fats and oils higher in saturated fat and not increase the total number of calories you eat in a day. One serving of [x] oil provides [x] grams of oleic acid (which is [x] grams of monounsaturated fatty acid