Cargill is working hard with a number of bakeries to concoct clean-label goods made with pea protein in order to enable capitalization on plant-based protein gained by bread producers. Bill Gilbert of Cargill shares that the market for whole grain bread and fiber bread is very saturated, so protein delivers something that allows the bread industry to progress further. The label works together with PURIS to infuse pea protein into its baked goods, seeing it as an organic step and as an alternative to soy.
Pea protein is completely organic and is naturally not genetically modified by any means, but simply adding pea protein is not enough to develop an appealing bread texture or flavor palette. To combat that, there has to be a blend of different plant-based protein sources to achieve that desired texture and flavors. Additionally, Cargill and PURIS are also working on developing pea protein-based baked bars and muffins as well.