Fi Europe sees Roquette add pea, fava bean proteins

4 Dec 2019

Roquette is launching two new plant-based textured proteins designed to to better address the growing consumer demand for sensory, diversity and sustainable nutritional improvement. To an existing range of two textured pea proteins, Roquette is adding two plant-based textured proteins, one from peas and one from fava beans.

Visitors to Food Ingredients Europe will be the first to taste the new ingredients through a selection of recipes recently developed by Roquette.

Fi Europe sees Roquette add pea, fava bean proteins

Taste and texture performance, improved nutritional profile, diversity of meat alternative types, are the key requested features to further innovate in the meat alternative sector, the company says. By diversifying sources of proteins, Roquette says it aims to support food companies with high-added value solutions for this fast-growing market.

The new ingredients, named NUTRALYS TP-C (from peas) and NUTRALYS TF-C (from fava beans) are expanding Roquette’s existing range. They open up new taste and texture options and foster further plant-based alternatives, such as plant-based fish products like “fish rillettes”.

Jean-Philippe Azoulay, Vice President of Pea and New Proteins Business Line at Roquette, said: “The demand for plant-based foods, and especially for plant protein, is booming and Roquette is very well positioned to respond to the massive movement through its investments and product innovations. We have already invested in two pea protein production sites: one in Europe (Vic-Sur-Aisne, France) and one in North America (Manitoba, Canada), scheduled to open in 2020. Their combined pea-processing capacity will be the largest in the world. As the pioneer of new plant proteins, we are very pleased today to expand our range of high quality plant-based proteins for Food, Nutrition and Health markets, and in particular for the meat alternative sector.”

Visitors to Fi Europe have the opportunity to taste the new ingredients on the booth (C-70, Hall 6) through a selection of recipes with burger patty and fish stick alternatives that are 100% plant-based and nutritionally balanced.