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

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


(updated 28th September 2020)

1 Minutes Read

James Cameron is outspoken about the benefits of a plant-based diet (Photo: Angela George) - Media Credit:

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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