Bunge announced it has completed the acquisition of the soy protein concentrate, lecithin, and soy crush businesses from International Flavors & Fragrances (IFF), strengthening its ingredients portfolio and expanding its capabilities in plant-based proteins and emulsifiers.
The transaction adds several established product brands to Bunge’s portfolio, including Response, Alpha, Procon, and Solec. These brands include a range of textured, functional, and powdered soy protein concentrates designed to support the development of higher-protein products across categories such as bakery, snacks, meat, and alternative meat.
The deal also enhances Bunge’s lecithin offerings. The company now provides a broader range of liquid, powdered, and fractionated lecithins derived from soy, sunflower, and rapeseed. These ingredients are used to improve processing efficiency, texture, and stability in products including confectionery and baked goods.
By integrating these businesses, Bunge aims to provide food and beverage manufacturers with a more comprehensive set of ingredient solutions while improving supply chain resilience and product innovation capabilities. The acquisition aligns with the company’s strategy to expand its portfolio of plant-based ingredients and strengthen its position across the global food value chain.
Bunge is a global agribusiness and food company that connects farmers to consumers, moving agricultural commodities from production regions to end markets. With more than 200 years of experience and operations in over 50 countries, the company works with farmers and food manufacturers to deliver plant-based oils, fats, and proteins for food, feed, and fuel markets.
KEY QUOTE:
“We are excited to integrate IFF’s soy protein concentrate, lecithin, and crush business and welcome our new colleagues to Bunge. This transaction reinforces our commitment to be recognized by food and beverage customers as a partner of choice providing a diverse and reliable range of ingredient solutions to our global customers, supporting supply chain resilience.”
Brian Douville, Vice President Of Emulsifiers And Proteins At Bunge
