Cargill, the global grains trader, sees the future of protein in the humble pea reports Reuters.
In a joint venture at a Wisconsin plant, flour milled from Iowa yellow peas is mixed with water and spun at high speed through stainless-steel drums, separating the protein from starch and fiber.
The resulting powder ends up blended into waffle mixes, sports drinks, nutrition bars and protein shakes - small examples of a much larger push by the world’s biggest agriculture firms to find alternative plant-based proteins to feed people and livestock worldwide.
“When we looked at where is the future going, the pea is the up-and-coming thing,” says David Henstrom, Cargill Inc’s vice-president of starches, sweeteners and texturizers.
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