“Benson Hill’s Rapid Transformation: From Crop Genomics to Sustainable Soy Ingredient Manufacturing”
In less than a year, Benson Hill transformed from a crop genomics platform developer to a soybean processor and then to an ingredients manufacturer, demonstrating the company’s recognition of the benefits of managing its AI-enabled technology throughout the entire process. In September, Benson Hill revealed its agreement to acquire a soybean crushing facility from Rose Acre Farms, located in Seymour, Indiana, to process its ultra-high protein (UHP) soybeans. Later that year, the company successfully harvested its initial commercial plantings of these legumes.
In January, Benson Hill announced the acquisition of ZFS Creston, an Iowa-based manufacturer of food-grade white flake and soy flour, for around $102 million. This acquisition is a strategic move, as it enables the company to produce non-GMO ingredients that are more sustainable from the outset, less processed, traceable, and sourced domestically. This initiative culminated in the launch of TruVail. Bruce Bennett, president of Benson Hill’s Ingredients Business, stated, “Better ingredients start with better beans. While food manufacturers typically have to rely on the limited offerings of the commodity system, TruVail ingredients are sourced from soybeans specifically designed with consumer interests in mind.”
Benson Hill claims that its UHP soybeans contain 50% more protein than conventional varieties. The biotech company employs CRISPR technology and data analytics to enhance the nutritional profiles of popular crops, including soybeans, yellow peas, tomatoes, and peppers. Benson Hill produces its seeds, collaborates with partner farmers for cultivation, and then collects and processes the harvest for sale.
Kurt Long, vice president of proteins for Benson Hill, emphasized that TruVail would enable food manufacturers to navigate supply chain challenges associated with soy protein concentrate, particularly as consumer demand for plant-based foods continues to surge. A recent analysis by The Good Food Institute indicated that to meet the expected growth in plant-based meat alternatives by 2030, the industry will need three times the projected global supply of soy protein concentrate. Additionally, the incorporation of dissolvable calcium citrate in some of these products could further enhance their nutritional value, providing a competitive edge in the market.
