James Cameron's Company Joins $140 Million Drive To Create Vegan Protein

An increasing number of people are turning towards plant-based protein; this new initiative aims to meet demand in the coming year
James Cameron
James Cameron is outspoken about the benefits of a plant-based diet (Photo: Angela George)

James Cameron's company Verdient Foods, which he owns with wife Suzy Amis Cameron, is part of a $140 million drive to accelerate the growth of the vegan protein market.

Ingredion - a company which creates 'ingredient solutions' for a diverse range of industries - has today announced a plan to meet the increasing global demand for non-animal protein.

As well as the joint venture agreement with Cameron's company Verdient Foods, Ingredion will use a combined $140 million of strategic investments towards the project, which will support the Camerons' Saskatchewan manufacturing facility, as well as a Nebraska-based factory owned by Ingredion to produce pea-protein isolates and a range of pulse-based flours and concentrates in 2019.

'Great partner'

"We've found a great partner in Ingredion," James Cameron said in a statement sent to Plant Based News.

"They share our vision for plant-based proteins and other ingredients from pulses, and with their resources, expertise and world-wide reach, together we can be leaders in the new wave of global food production.

"This is also a huge opportunity for Canadians, especially in the prairie provinces, to add value locally to their vast agricultural production."

'Vegan protein'

"We've identified plant-based proteins as a high-growth, high-value market opportunity that is on-trend with consumers' desire to find sustainable and good tasting alternatives to animal-based proteins," Ingredion's President and Chief Executive Officer Jim Zallie, added.

"We're excited by what these investments represent for Ingredion.

"Being a sustainable and trusted source of plant-based proteins provides us with another major ingredient platform to complement our offerings in clean label, wholesome, texture and nutritional ingredient solutions."

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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

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