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ADM Unveils Eight New Protein Ingredients to Expand Plant-Based Options
Archer Daniels Midland (ADM) announced on 20 May 2026 that it has added eight new soy‑ and pea‑protein ingredients to its North American and European product lines. The launch follows a sustained rise in consumer demand for diverse protein sources, including dairy‑style beverages, processed meats and baked goods.
The new portfolio includes two soy protein isolates, ProFam 883 and ProFam 894. ProFam 883 is marketed as a high‑solubility, high‑dispersibility isolate suitable for protein‑rich beverages and powders. ProFam 894 is positioned for Greek‑style yogurt alternatives, yogurt‑beverage blends and other dairy‑style products, offering a lighter color profile and medium protein content.
ADM also introduced four soy protein concentrates under its Arcon brand. Arcon IH is a lower‑viscosity concentrate designed to preserve texture and juiciness in ham and pork‑chop products. Arcon SB is intended to improve yield and texture in sausages, meatballs, taco meat and other ground‑meat applications. Arcon 412 targets deli meats and chicken nuggets, providing cost‑effective support for texture and juiciness. Arcon R, sourced in Europe, is a concentrate that enhances both high‑ and low‑moisture extrusion processes used in meat alternatives, meat‑extension products, bakery items and dry extrusion applications. Arcon T, also European‑sourced, is a portfolio of textured soy protein concentrates aimed at extended‑meat products and plant‑based alternatives.
In addition to soy, ADM added a pea‑flour ingredient. The company describes the flour as having minimal formulation impact, containing fiber and a neutral taste, making it suitable for batters, breadings, baked foods and cereals.
ADM’s expansion reflects broader industry trends. According to industry data, the plant‑based protein market has grown at a compound annual growth rate of more than 10 % over the past five years, driven by consumer interest in sustainability and health. The company’s new ingredients are engineered to meet specific functional requirements—such as solubility for beverages, texture for processed meats and fiber content for baked goods—allowing food manufacturers to create products that mimic the mouthfeel and nutritional profile of animal proteins.
The company’s spokesperson said the launches are part of a strategy to “strengthen our position as a leading supplier of functional protein ingredients.” ADM has long been a major player in the global food supply chain, operating more than 270 plants and 420 crop‑procurement facilities worldwide. Its human‑nutrition division supplies ingredients to food, beverage, nutraceutical and animal‑feed markets.
The eight new products are available in North America and Europe, with distribution handled through ADM’s established sales networks. The company highlighted that the soy‑based ingredients are produced from dehulled, defatted soybeans, a process that preserves the natural protein structure and reduces allergenicity. The pea flour is derived from yellow split peas and is marketed as allergen‑friendly and gluten‑free.
Industry analysts note that the introduction of these ingredients could benefit manufacturers of ready‑to‑eat meats, dairy alternatives and bakery items, as they provide more options for improving texture, yield and nutritional content without relying on animal proteins. The company’s focus on functional properties—such as high solubility, low viscosity and enhanced juiciness—aligns with the demands of food technologists seeking to replicate animal‑like qualities in plant‑based products.
ADM’s product launches come at a time when the company is also expanding its research and development capabilities. The firm has invested in advanced food‑science facilities to develop ingredients that meet evolving consumer preferences. While the company has not disclosed sales figures for the new products, it expects them to contribute to its broader protein‑ingredient portfolio, which has historically generated a significant portion of its revenue.
The announcement was made during a press release issued from Chicago, Illinois, where ADM’s headquarters are located. No immediate regulatory filings or shareholder actions accompany the launch. The company’s next quarterly earnings report, scheduled for the end of June 2026, will provide further insight into the commercial performance of its new protein ingredients.
In summary, ADM’s introduction of eight soy‑ and pea‑protein products expands its functional ingredient range, offering food manufacturers new tools to meet consumer demand for plant‑based proteins that match the texture, flavor and nutritional profile of animal products. The company’s strategy underscores its commitment to supporting the growing plant‑based market while maintaining its position as a leading supplier of high‑quality protein ingredients.
The new portfolio includes two soy protein isolates, ProFam 883 and ProFam 894. ProFam 883 is marketed as a high‑solubility, high‑dispersibility isolate suitable for protein‑rich beverages and powders. ProFam 894 is positioned for Greek‑style yogurt alternatives, yogurt‑beverage blends and other dairy‑style products, offering a lighter color profile and medium protein content.
ADM also introduced four soy protein concentrates under its Arcon brand. Arcon IH is a lower‑viscosity concentrate designed to preserve texture and juiciness in ham and pork‑chop products. Arcon SB is intended to improve yield and texture in sausages, meatballs, taco meat and other ground‑meat applications. Arcon 412 targets deli meats and chicken nuggets, providing cost‑effective support for texture and juiciness. Arcon R, sourced in Europe, is a concentrate that enhances both high‑ and low‑moisture extrusion processes used in meat alternatives, meat‑extension products, bakery items and dry extrusion applications. Arcon T, also European‑sourced, is a portfolio of textured soy protein concentrates aimed at extended‑meat products and plant‑based alternatives.
In addition to soy, ADM added a pea‑flour ingredient. The company describes the flour as having minimal formulation impact, containing fiber and a neutral taste, making it suitable for batters, breadings, baked foods and cereals.
ADM’s expansion reflects broader industry trends. According to industry data, the plant‑based protein market has grown at a compound annual growth rate of more than 10 % over the past five years, driven by consumer interest in sustainability and health. The company’s new ingredients are engineered to meet specific functional requirements—such as solubility for beverages, texture for processed meats and fiber content for baked goods—allowing food manufacturers to create products that mimic the mouthfeel and nutritional profile of animal proteins.
The company’s spokesperson said the launches are part of a strategy to “strengthen our position as a leading supplier of functional protein ingredients.” ADM has long been a major player in the global food supply chain, operating more than 270 plants and 420 crop‑procurement facilities worldwide. Its human‑nutrition division supplies ingredients to food, beverage, nutraceutical and animal‑feed markets.
The eight new products are available in North America and Europe, with distribution handled through ADM’s established sales networks. The company highlighted that the soy‑based ingredients are produced from dehulled, defatted soybeans, a process that preserves the natural protein structure and reduces allergenicity. The pea flour is derived from yellow split peas and is marketed as allergen‑friendly and gluten‑free.
Industry analysts note that the introduction of these ingredients could benefit manufacturers of ready‑to‑eat meats, dairy alternatives and bakery items, as they provide more options for improving texture, yield and nutritional content without relying on animal proteins. The company’s focus on functional properties—such as high solubility, low viscosity and enhanced juiciness—aligns with the demands of food technologists seeking to replicate animal‑like qualities in plant‑based products.
ADM’s product launches come at a time when the company is also expanding its research and development capabilities. The firm has invested in advanced food‑science facilities to develop ingredients that meet evolving consumer preferences. While the company has not disclosed sales figures for the new products, it expects them to contribute to its broader protein‑ingredient portfolio, which has historically generated a significant portion of its revenue.
The announcement was made during a press release issued from Chicago, Illinois, where ADM’s headquarters are located. No immediate regulatory filings or shareholder actions accompany the launch. The company’s next quarterly earnings report, scheduled for the end of June 2026, will provide further insight into the commercial performance of its new protein ingredients.
In summary, ADM’s introduction of eight soy‑ and pea‑protein products expands its functional ingredient range, offering food manufacturers new tools to meet consumer demand for plant‑based proteins that match the texture, flavor and nutritional profile of animal products. The company’s strategy underscores its commitment to supporting the growing plant‑based market while maintaining its position as a leading supplier of high‑quality protein ingredients.
