Cargill engages worldwide in the conversion of grains such as corn and wheat into a broad portfolio of products such as glucose and fructose syrups, starches and protein-based products. In Europe, Cargill has 5 plants that process wheat, yielding wheat protein (wheat gluten) as a by-product. These plants are all located in the northern half of Europe, where wheat is abundantly available. The by-product, wheat protein, currently finds applications mainly in food (for example, as a dough improver for bakeries) and feed (for example, as an ingredient in the feed used for salmon farming). In line with the increased possibilities for wheat processing, the availability of wheat protein has also increased over the years. Today, more than 1 million tons of wheat protein are produced globally. Due to wheat protein’s unique properties, such as its elasticity, and its increasing availability, wheat protein is an interesting material for industrial applications. However, the use of wheat protein in industrial applications is still in its infancy. Cargill is interested in collaborating with entrepreneurs that have new ideas on how to valorize wheat protein in industrial applications.
What are we looking for?
Potential industrial applications for wheat protein include its use as in ingredient for binding and coating and as a plasticizing ingredient in composite materials. Wheat protein can be used as is, either in its natural form as vital wheat gluten or in modified form as devitalized wheat gluten. It can also be broken down into smaller components via, for example, enzymatic hydrolysis. Cargill is open to solutions in which wheat protein is combined with other ingredients of either bio-based or synthetic origins.
Cargill is looking for solutions that can be used in industrial applications. Solutions should be applicable on an industrial scale with the objective to valorize at a minimum of 10,000 MT/year of wheat protein within a timeframe of 5 years.
What aren't we looking for?
In this challenge, Cargill is not looking for new ways to extract wheat protein. The focus of the challenge is on the valorisation of wheat protein as produced in the wet milling of wheat flour – Cargill is not looking for proposals that make use of unprocessed wheat flour or that make use of other wheat components (or other bio-based raw materials) only.
What's in it for you?
Cargill is offering an opportunity to collaborate with its R&D team for industrial applications, located in Vilvoorde (Belgium) and Krefeld (Germany). Depending on the technological readiness level of the proposed solution, the collaboration may consist of lab-scale, pilot-scale or even industrial scale activities to develop or validate the proposed solution. The innovation project may result in a long-term collaboration.
How can BioVoice benefit you?
An Innovation Contract. After concluding an innovation contract, you can get started with the development process. You'll have access to:
The BioVoice programme
- funding (€10,000 vouchers, to be spend in the regional ecosystem on, for example, lab- and demo-facilities, NDA or IP advice, etc.)
- (international) markets
- knowledge and partners
- resources and research facilities
- business and upscaling opportunities
- and: a launching customer!
BioVoice is an initiative of REWIN West-Brabant, Green Chemistry Campus, the joint Rabobanks of Southwest Netherlands and the province of Noord-Brabant. Together, we want to give innovative entrepreneurs and up-and-coming bio-based/circular talents the space and opportunities to develop and market their idea/product in order to realise our common goal: accelerating the transition to a sustainable economy
Conditions for participation
Cargill is primarily looking for companies that are active in product development and that are familiar with industrial applications. As the challenge calls for innovative solutions, Cargill is open to proposals from start-ups all the way to established companies.
Your pitch (max 6 pages / 18 slides)
- Description of the concept:
Describe your concept as concretely as possible.
- Description of the pilot:
Give a short description of what will be needed to make a prototype/set up a pilot and what you will need from us.
- Team description:
Give a short description of the company and team that will be working on the pilot.
There are no requirements regarding the type of pitch (presentation/slide deck, letter), but it must be uploaded as a PDF file (landscape or portrait A4) and the file size may not exceed 30 MB). Videos, draft websites, etc. can be included as links.
Pitches in English are allowed.
Challenge timeline - changed because of corona - read more
- 2nd March 2020: Challenge launches - open for entries
- 8th May 2020 - 17.00 uur: Challenge deadline - entries must be submitted before 5 am
- 15th May 2020 at the latest: Shortlist announcement - Announcement of which start-ups/scale-ups will be invited to introduce and explain their solution
- Week of 25th May or 1st of June: Digital introduction talks challengers/entrants + information sessions on IP and NDA's
- September ‘20: Work sessions, during which challengers & entrants seek to conclude innovation contracts + voucher granting
- End of September 2020: Closing event - celebrating the innovation contracts and partnerships resulting from the challenge + voucher hand-outs
- June 2020: Start of development & partnership (pilot)
Background information on Cargill
- Questions regarding the content of this challenge can be asked via the discussion page.
- More information on the BioVoice programme can be obtained through this pagina.
Cargill’s purpose is to nourish the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine our experience with new technologies and insights to serve as a
trusted partner for food, agriculture, financial and industrial customers in more than 125 countries.
Our team of 160,000 professionals in 70 countries envelops the worlds of food, agriculture, nutrition and risk management. For more than 150 years now, we have helped farmers grow more, connecting them to broader markets. We are constantly developing products that give consumers just what they’re looking for, advancing nutrition, food safety and sustainability. And we help all of our partners innovate and manage risks, so they can continue to nourish the world tomorrow.
Cargill’s Starches, Sweeteners & Texturizers business in Europe is headquartered in Mechelen (Belgium). Our 4,000 employees are located across 3 application labs & innovation centers, 16 production facilities and 12 sales offices. We have a long-standing presence in industrial markets such as paper & corrugating, fermentation, chemicals and materials. At our application labs & innovation centers in Baupte (France), Krefeld (Germany) and Vilvoorde (Belgium), we are constantly looking for process and product innovations that address the needs of industrial markets.
At our 5 wheat plants in Europe, we produce a variety of wheat protein-containing products. For example, please refer to our product specifications for vital wheat gluten (GluvitalTM 21040, feed grade) and enzymatically hydrolyzed wheat protein (C*HyProW 21100, feed grade). Both products are derived from wheat gluten, which refers to the water-insoluble fraction that represents around 85% of the total amount of protein contained in wheat flour. The remaining 15% consists of water-soluble proteins, peptides and amino acids. Wheat gluten consists of gliadins and glutenins. Gliadins are low-molecular-weight proteins (20-50 kDa) which have high extensibility and low elasticity. Glutenins are high-molecular-weight proteins (>50 kDa) which have low extensibility and high elasticity.