Meat Extension

Choose a cost-optimized, sustainable alternative to soy protein concentrate.

Our soy protein ingredients are traceable, US-grown and non-GMO. They have 20% higher protein and lower oligosaccharide levels than typical commodity ingredients.

Ultra-high protein (UHP) soy flour — a more sustainable and cost-effective alternative to commodity soy protein concentrate with significant energy and water savings¹.

Minimum protein level (dry basis): 55% or 60%
Size/appearance: 20, 70, 90 PDI. 100, 200, mesh

Ultra-high protein (UHP) textured soy flour — a more sustainable and cost-effective alternative to commodity soy protein concentrate with significant energy and water savings¹.

Minimum protein level (dry basis): 55% or 60%
Size/appearance: ¼” crumble, 1/8” flake, ¼” flake, ¾” chunk, colored/uncolored

Benefits in a broad range of goods

Burgers

Taco fillings

Nuggets

Pizza toppings

Salisbury steaks

Sausages

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. 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).

Ingredients