Bunge completes acquisition of IFF soy protein and lecithin businesses
The transaction aligns with Bunge’s strategy to optimize its ingredients portfolio, aiming to offer a more diverse range of solutions to customers.
USA – Bunge has completed its acquisition of key soy protein concentrate, lecithin and crush operations from International Flavors & Fragrances (IFF), marking a significant step in expanding its food ingredients portfolio and reinforcing its position in value-added plant-based solutions.
The transaction, first announced in August last year, brings into Bunge’s portfolio IFF’s Response, Alpha, Procon and Solec brands.
These brands are well established in soy protein concentrates and lecithin ingredients used across bakery, confectionery, snacks, meat processing and meat alternatives. Financial terms of the deal were not disclosed.
With the integration complete, Bunge strengthens its offering in textured, functional and powdered soy protein concentrates.
The expanded range is expected to support product development in high-protein bakery, snacks and plant-based formulations, aligning with sustained global demand for protein-enriched and clean label foods.
Commenting on the completion, Brian Douville, vice president of emulsifiers and proteins at Bunge, said that the transaction reinforces Bunge’s commitment to be recognised 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.
“We are excited to integrate IFF’s soy protein concentrate, lecithin and crush business and welcome our new colleagues to Bunge,” he added.
Soy protein concentrates are widely used to improve water binding, texture, and nutritional profiles in baked goods and extruded snacks. In meat and alternative protein systems, they enhance structure and protein claims while managing formulation costs.
By broadening its portfolio, Bunge can offer integrated ingredient solutions supported by its oilseed origination and crushing network.
The acquisition also enhances Bunge’s lecithin capabilities. The portfolio now includes liquid, powdered and fractionated lecithins derived from soy, sunflower and rapeseed.
Lecithin remains a critical emulsifier in industrial bakery and confectionery applications, improving dough machinability, crumb softness, viscosity control and shelf life.
In chocolate and compound coatings, lecithin optimises flow properties and reduces fat requirements, directly impacting production efficiency.
Bunge operates with more than 34,000 employees globally and maintains a strong footprint in grain origination, storage, distribution, oilseed processing and refining.
The acquisition aligns with the company’s broader strategic growth trajectory, following its US$8.4 billion merger with global grain handler Viterra last year.
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