Roquette launches two textured proteins from peas and fava beans
Roquette (La Madeleine, France) is launching two new plant-based textured proteins in order to address consumer demand for sensory, diversity, and sustainable nutritional improvements.
Image courtesy of Roquette
Roquette (La Madeleine, France) is launching two new plant-based textured proteins in order to address consumer demand for sensory, diversity, and sustainable nutritional improvements. The firm has added to its existing range of two textured pea proteins, one textured protein from peas (Nutralys TP-C), and one from fava beans (Nutralys TF-C). These new ingredients open up new taste and texture options such as plant-based fish alternatives.
“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,” said Jean-Philippe Azoulay, vice president of Pea and New Proteins Business Line at Roquette, in a press release. “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.”
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