ADM expands plant-protein lineup with eight new functional ingredients

ADM broadened its plant-protein toolkit with eight ingredients for North America and Europe, aiming at manufacturers that need more than another protein SKU. The new lineup is built around the stubborn problems that slow down reformulation: taste, texture, solubility, viscosity and cost-in-use across beverages, dairy alternatives, meat analogs, baked goods and snacks.

The products are ProFam 883, ProFam 894, Arcon IH, Arcon SB, Arcon 412, pea flour, European-sourced Arcon R and European-sourced Arcon T. ADM positioned ProFam 883 as a soy protein isolate for protein-rich beverages and powders, with clean taste, high solubility and dispersibility. ProFam 894 is aimed at Greek-style yogurt alternatives, yogurt drinks and other dairy alternatives, while Arcon IH is designed to support lower viscosity and cost-in-use in ham and pork chop applications.

The rest of the range gives formulating teams more targeted tools for savory and extrusion work. Arcon SB is aimed at sausages and ground meat applications such as meatballs and taco meat, while Arcon 412 is designed for deli meats and chicken nuggets. Pea flour is pitched for batters, breadings, baked goods and cereal, with ADM noting that it is gluten-free, non-GMO and does not require allergen labeling in certain markets. Arcon R comes in coarse, 100 mesh and 200 mesh sizes for high- and low-moisture extrusion, meat alternatives, meat extension, bakery and dry extrusion. Arcon T is a textured soy protein concentrate portfolio for extended meat products and plant-based alternatives.

The launch fits a broader shift in the protein aisle, where demand is no longer confined to sports nutrition. ADM said its internal consumer research found that 66% of consumers globally are looking to increase protein intake and 86% believe it is healthier to get protein from a wide variety of sources. Greg Dodson, ADM’s vice president, Protein, North America, said protein is one of the most dynamic areas of nutrition, while Tony Payne, ADM’s senior director of creation, design and development, framed the expansion as a push for more precise and functional solutions.

ADM also leaned on its long history in the category, saying it has been advancing and diversifying its broader portfolio of plant-based textured proteins for more than 75 years. That heritage matters now because the market is maturing: brands want ingredients that help them reformulate quickly, protect clean-label positioning and still deliver usable protein in finished foods. In that sense, ADM’s move reads less like a product dump and more like a statement about where plant protein is headed next.