A Two-Century-Old Grain Trader Turns to Food Science
Bunge is working to help food companies adapt recipes as Russia’s war in Ukraine restricts supplies of key ingredients.
A research chef prepares vegan nachos at a Bunge “innovation center.”
Photographer: Neeta Satam/Bloomberg
When agricultural exports through the Black Sea plummeted following Russia’s invasion of Ukraine, big food companies suddenly found themselves scrambling to find alternative sources of grains and oilseeds. But processed foods these days are complex mélanges of stabilizers, additives, preservatives, sweeteners, salt and flavorings in addition to basic ingredients. So a shift in one component—even changing the provenance of the sunflower oil—can require tweaking the entire recipe to maintain the precise taste and texture consumers expect.
For Bunge Ltd., a 205-year-old agricultural trading house, that presented an opportunity. In the past five years, the company has quintupled spending on research aimed at helping fast-food chains and packaged-goods purveyors such as Unilever Plc and Lotte Corp. develop new recipes and quickly adapt old ones if they need to pivot to a different source or change ingredients.