Campbell Soup 'scouring the earth' for new sources of plant protein


By Monica Watrous, Food Business News



ANAHEIM, CALIF. ó Plants are becoming a bigger priority for the Campbell Soup Co., which is "literally scouring the earth" for new sources of protein, said Carlos Barroso, senior vice-president, Global Research and Development and Quality.


"Weíre focused on plant proteins, but thereís more to the plant than just the protein," Mr. Barroso said during a panel discussion at Natural Products Expo West, held March 8-11 in Anaheim. "At Campbellís, we already produce 15 billion servings of vegetables every year."


The company's new Bolthouse Farms Plant Protein Milk contains 10 grams of protein from peas, which compares with 1 gram of protein in almond milk. Flavors include original, chocolate, unsweetened and vanilla.


"Making our product taste good with 10 grams of plant-based protein is a challenge, and fortunately we have some great scientists and chefs that work together and bring the culinary part with the science, and when you do that right, and Iím sure my colleagues will attest to this, you build layers of protectable advantage," Mr. Barroso said. "In R.&D. thatís really our lifeblood in how we provide value to our shareholders is making sure when we deliver the right product to our consumers weíre doing it in a way that is superior and hopefully canít be readily copied."


Innovating with plants is an important part of Campbell's journey to becoming the leading health and wellbeing company, he said. While plant-based diets once were largely driven by ethical concerns, today consumers are choosing more dairy and meat alternatives for health and sustainability reasons, as well as an improvement in the quality of products available on the market...