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Benson Hill Collaborates with Rose Acre Farms to Expand Soybean Processing Capacity and Build Out Supply Chain Infrastructure

by Melanie Bernds | Benson Hill | Dec 10, 2020
The partnership opens new pipeline for plant protein ingredients and supports Benson Hill’s plans to scale soybean production and grower relationships

ST. LOUIS, MO – December 7, 2020 – Benson Hill, a food tech company unlocking nature’s genetic diversity with its leading food innovation engine, announced today a collaboration with family-owned Rose Acre Farms to optimize its soybean processing capacity in Seymour, Indiana, and build out the supply chain for Benson Hill’s high-protein, high-oleic, low anti-nutrient soybeans. This collaboration will allow local growers to tap into price premiums for food- and feed-grade identity-preserved, non-GMO soybeans, and support Benson Hill as it meets growing demand for high-protein animal feed and plant protein ingredients for plant-based foods. The new collaboration will also support jobs in the area and boost the local economy. 

Benson Hill’s portfolio of high-quality soybean varieties delivers a full range of in-demand premium attributes, including better digestibility, heart-healthy omega fatty acids, and higher protein that serve the plant-based food, healthy oils, animal feed and aquaculture markets.

Benson Hill has partnered with growers to contract more than 30,000 acres of premium soybeans this growing season, including significant acreage in Indiana. To minimize cost and the carbon footprint of transportation, Benson Hill sought out Rose Acre Farms as a partner to develop a processing facility in close radius to its grower partners. This announcement will also support Benson Hill’s plans to significantly increase its future contract acres in the area. Benson Hill and Rose Acre Farms are now actively enrolling interested growers for the 2021 growing season.

“We are thrilled to partner with Benson Hill to expand our crushing capacity in Indiana,” said Tony Wesner, COO of Rose Acre Farms. “We believe this strategic partnership will deliver tremendous value to local farmers and, by opening a new market pathway for in-demand soybean ingredients, support higher land and commodity prices over time. As the second-largest egg producer in the United States, we also see that the market is moving towards higher-protein animal feed, a key attribute of Benson Hill’s soybean portfolio.” 

Benson Hill provides its cutting-edge soybean food and feed-grade seed varieties through its Benson Hill Seeds division. The food tech company plans to fully commercialize a line of Ultra-High Protein soybean varieties in 2021. For growers and for buyers, Benson Hill’s soybean product line combines superior nutritional qualities and oil content with highly competitive yields, offering benefits from seed-to-shelf. 

“Benson Hill’s partnership with Rose Acre Farms further builds out our supply chain infrastructure and enables us to bring our identity-preserved soybeans to more commercial buyers,” said Chris Wilkins, COO of Benson Hill. “Demand for high-quality, high-protein soybeans – particularly as ingredients to serve the booming plant-based foods market – continues to grow. We expect the plant protein market to continue to increase at a double-digit percentage over the next several years, and with value chain partners like Rose Acre Farms and farmer partners across the Midwest, we are well-positioned to capitalize on that demand.”

About Benson Hill
Benson Hill moves food forwardwith Cloud Biology® and the CropOS™ platform, a leading food innovation engine that combines data science and machine learning with biology and genetics. Benson Hill empowers innovators to unlock nature’s genetic diversity from plant to plate, with the purpose of creating healthier, great-tasting food and ingredient options that are both widely accessible and sustainable. More information can be found at bensonhill.com or on Twitter at @bensonhillinc.

Rose AcreTM Recipe of the Month

Saint Nick's Eggnog

       
          
Ingredients:
  • 6 large EGGS
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 4 cups whole milk, divided
  • 1 tsp. vanilla
  • 12 cinnamon sticks for garnish
Instructions:
  1. BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.
  2. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
  3. STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight. 
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