MORRISTOWN, Ind. – Bunge has opened its new $550 million soy protein concentrate facility in Morristown, marking the first food-grade plant of its kind built in the United States in more than 40 years, according to company officials.

The facility, which broke ground in 2023, is the nation’s largest soy protein concentrate operation, officials said, adding the new plant has created 70 jobs, and reached full capacity to process 4.5 million bushels of soybeans each year.

In addition, roughly 80 percent of the soybeans used are sourced directly from Indiana farms, establishing a highly integrated supply chain that promotes regenerative agriculture, officials added.

“At the heart of Morristown, one thing remains constant: our customers,” said Brian Douville, Bunge vice president of emulsifiers and proteins, in a company media statement. “This facility exists because we listened to what customers told us they needed, and built something different to serve them better.”

Officials said food manufacturers told the Bunge team their biggest challenges with plant protein ingredients were “earthy or beany flavors, dull color and inconsistent service,” all of which limit how proteins can be used in everyday foods.

“Using advanced processing technology, the facility produces clean-tasting, very light-colored soy protein concentrates that deliver functionality without compromising flavor or appearance,” officials added. “These products perform across a wide range of everyday applications, including meat and plant-based meat, cereals, premixes, bakery products and snacks.”

Officials said Bunge offers a range of powdered soy proteins to help meet the growing demand for protein rich ingredients: “Our PurePro portfolio of conventional and non-GMO powdered concentrates and isolates provide a range of functional and physical properties that food and beverage manufacturers seek to deliver, pleasing sensory experiences and nutrition benefits.

“We work across a wide range of categories, including meat products, meat alternatives, beverage and nutrition, snack and bakery, dairy alternatives and soups, condiments and dressings, and more,” officials added. “In these foods and beverages, our plant protein concentrates and isolates provide key sensory, nutrition, labeling and sustainability benefits.”

Douville told Farm World the idea for Bunge’s Morristown protein facility was driven by a clear market signal: growing global demand for soy protein concentrate, and “a gap in delivering the neutral flavor and light color customers expect from plant proteins.”

“We saw an opportunity to lead with a differentiated solution and designed the Morristown facility to specifically meet those needs,” he said. “With PurePro soy protein concentrate, we combine capacity, ultra-clean taste and light color to deliver something truly distinct in the market.”

Officials said Morristown also plays a key role in Bunge’s mission to connect farmers to consumers: “The facility creates new, value-added markets for Indiana-grown soybeans, processing them ingredients used in foods people eat every day.

“Just as importantly, the facility is built for scale,” officials added. “Its size and reliability allow Bunge to support customers of any size – from emerging brands to global food companies – helping them grow with confidence as demand for protein continues to rise.”

Douville said Bunge’s Morristown facility helps connect farmers to higher-value, growing global markets. “By expanding demand for PurePro soy protein concentrate, we’re creating new opportunities to maximize the value of U.S. soybeans at both the local and national level, while providing a resilient supply into premium market channels across foods, beverages, and animal nutrition.

“Morristown is a promise to our customers, our farmer partners, and our communities to deliver great-tasting and great-looking foods, real value, and truly exceptional service,” he said.