BENEO opens pulse-processing facility to strengthen sustainable protein production

BENEO, a producer of functional ingredients for the food, feed, and pharmaceutical industries and a subsidiary of the Südzucker Group, has inaugurated its first dedicated pulse-processing plant in Obrigheim, Rhineland-Palatinate, Germany. The new facility represents an investment of approximately €50 million (around US$53.4 million), aimed at strengthening BENEO’s position in the plant-based protein space and supporting regional agriculture.

Construction of the plant was completed in just 18 months and marks a strategic expansion of BENEO’s operations at the site, which already produces sugar replacer Isomalt and the carbohydrate isomaltulose (marketed as Palatinose). The new unit will focus on processing locally grown pulses, such as faba beans, into high-quality ingredients for both the human food and animal feed markets.

Speaking at the opening event on 11 April, Daniela Schmitt, Minister of Economic Affairs for Rhineland-Palatinate, emphasized the broader significance of the project. “BENEO's new plant represents a strong commitment to Rhineland-Palatinate as a business hub,” she said. “At the same time, the investment is driving innovation in the food industry and strengthening regional value creation. Future-oriented projects like this secure jobs, promote sustainable economic activity and strengthen rural areas.”

The inauguration was also attended by Johannes Steiniger, Member of the German Bundestag; Nicole Eicher, Mayor of Obrigheim; Dr Niels Pörksen, CEO of the Südzucker Group; Olivier Roques, CEO of BENEO; Niels E. Hower, Member of the Executive Board of BENEO GmbH; and Dirk Dinger, Chairman of the Works Council of the Obrigheim plant.

Located next to BENEO’s existing operations, the new pulse-processing unit occupies about 4,000m2, roughly half the size of a football field. It is expected to create up to 25 new jobs in the region. Sustainability has been central to the facility’s development. The plant is powered entirely by renewable electricity, including from its own rooftop photovoltaic system, and makes use of production waste heat to warm the building. The pulse-processing technology itself is water-free, minimizing the plant’s environmental footprint.

The zero-waste approach at Obrigheim ensures all raw materials are fully utilized, either as food or feed ingredients. Faba beans, the primary input, are sourced from nearby farms within Germany and are REDCert2 certified, equivalent to achieving 'Gold' level under the Sustainable Agriculture Initiative’s Farm Sustainability Assessment. The crop’s environmental credentials are significant, as faba beans do not require nitrogen fertilizer and help enhance soil health.

According to BENEO, the site reflects a continuation of its long-standing approach to ingredient innovation. “What began more than 30 years ago with the processing of beet sugar into ingredients with added health benefits is now being continued at the new plant,” commented Niels E. Hower, Member of BENEO’s Executive Board. “The faba bean is a legume with a long history. Here in Obrigheim, we will process it into high-quality, plant-based ingredients that will contribute to future-proofed nutrition.”

The investment also aligns with Südzucker Group’s broader strategy to contribute to sustainable food systems. “Feeding a steadily growing world population in a sustainable way is undoubtedly one of the biggest challenges of our generation,” said Dr Niels Pörksen, CEO of the Südzucker Group. “The Südzucker Group pursues the vision of contributing to a healthy and sustainable world worth living in – and one of the many ways we are doing this is by investing in the expansion of our plant-based protein division. Today is therefore an important milestone for us.”

The new plant also responds to shifting consumer preferences across Europe. According to 2023 data, 27% of European consumers now identify as flexitarians, with 51% having reduced their meat intake compared to the previous year. Health concerns led the reasons for cutting back on meat, followed by animal welfare and environmental considerations.

As demand for plant-based alternatives rises, ingredients derived from pulses such as faba beans are playing an increasingly important role in food innovation. Their functional properties make them suitable for use in meat and dairy alternatives, as well as egg replacements.