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ROQUETTE

Company-logo  COMPANY DETAILS
ROQUETTE
2211 Innovation Drive, Geneva, IL
United States


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Mail
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  (630) 463-9430


ACTIVE CATEGORIES

bakery mixes and other bakery products; cheese products - natural and imitation; confectionery - for bakery industry; dairy products - natural and imitation; emulsifiers and emulsifier systems; fibers; hydrocolloids, stabilisers and gelling systems; maize and maize products; meat and meat products; nutraceutical and functional food ingredients; proteins - animal or plant origin; starch and starch products; sweeten ... More


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Roquette is a global leader in plant-based ingredients and a pioneer of new vegetal proteins. In collaboration with its customers and partners, the Group addresses current and future societal challenges by unlocking the potential of Nature to offer the best ingredients for Food, Nutrition and Health markets. Each of these ingredients responds to unique and essential needs, and they enable healthier lifestyles. Thanks to a constant drive for innovation and a long-term vision, the Group is committed to improving the well-being of millions of people all over the world while taking care of resources and territories. Roquette currently operates in over 100 countries, has a turnover of around 3.5 billion euros and employs 8,600 people worldwide.

Products / Markets

Consumers seek optimum nutrition in their food - without having to sacrifice taste and convenience. An invisible, safe, stable, non-GMO and gluten-free prebiotic soluble fiber, NUTRIOSE® meets this global demand.

NUTRIOSE® is a plant-based soluble dietary fiber. NUTRIOSE®'s high soluble fiber content and outstanding digestive tolerance ensure that fiber enrichment can be to the optimum recommended levels required to obtain a beneficial effect on gut health and general well-being. Clinical studies suggest benefits on digestive health, blood glucose management and sustained energy release.

It's simple to use, whether to supplement nutrition in existing formulations or to replace sugars and fats. Suitable for both food and beverage applications, it's a key to innovation and can be used in virtually any process.




Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Weekly Roundup: Ingredion unveils pea and fava bean range, Duas Rodas launch botanicals

13 May 2022 --- In industry news this week, global ingredients solution company Ingredion unveiled a range of pea and fava bean concentrates, while The Coca-Cola Company brought out a digital smart... Read More

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FOOD INGREDIENTS NEWS

Fazer begins xylitol production from oat hulls after US$315 million production investment

03 May 2022 --- Fazer is upcycling oat hulls generated at its mills to create xylitol, a sugar replacer with 40% fewer calories (2,4 kcal/g) starting its commercial production.In the last three... Read More

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FOOD INGREDIENTS NEWS

Roquette invests US$28M to advance liquid and powder polyols

23 Mar 2022 --- Plant protein and pharmaceutical excipients expert Roquette has invested €25 million (US$27.5 million) in its Lestrem, France site to boost production of liquid and powder... Read More

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FOOD INGREDIENTS NEWS

COVID-19 updates

08 Feb 2022 --- Throughout the global COVID-19 pandemic, FoodIngredientsFirst is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this news feed for the... Read More

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FOOD INGREDIENTS NEWS

Firmenich and Finlays tea and coffee agreement tipped to brew success for natural beverages

01 Feb 2022 --- Tea, coffee and botanical solutions supplier Finlays has sealed a deal with flavor house Firmenich, which gives Firmenich full sales rights to two core parts of Finlays’... Read More




Videos
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Addressing Healthier Lifestyle Trends

23 Jan 2017 --- At HiE 2016, Roquette highlighted the versatility of its plant based solutions by showcasing a selection of exciting new food concepts at its “CREATILICIOUS BAR.” Visitors could taste a menu of new food concepts specifically created by the company’s food application experts and see first-hand how they address the need for healthier lifestyles. Xavier Lescieux at Roquette says: “Trends in the food industry are shifting towards healthier lifestyles and this is especially true for Millennials. This year we decided to address those trends at our Creatlicious Bar, where we want to showcase readymade concepts for our customers.”

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Fusing Microalgae and Pea Proteins for Innovative Snacks

12 May 2015 --- Roquette presented a highly innovative concept for as healthier salty snack: “for an indulgent moment.” The high protein, gluten free product features a combination of microalgae (16.7%) and pea protein (20.5%). The synergy helps to benefit extrusion and lead to a highly palatable umami flavor for this high protein snack concept. Also available for sampling was an on-the-go chlorella jelly “for a tasty nutrient boost” that features an attractive texture that is easy to take for a nutrient boost.

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Combining Proteins for Optimal Nutritional Delivery

03 Oct 2014 --- Combining dairy and vegetarian proteins holds strong potential in developing the nutrition and performance products of the future. Bruno Gehin at Roquette discusses the latest research in combining proteins.

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The Potential for Microalgae Based Ingredients in NPD

17 Jun 2014 --- By diversifying its range with microalgae products, the Roquette Group answers the needs of customers and consolidates its position as a global player in Food, Nutrition and Health. “The reason for entering this space relates to the fact that the nutrition, food & health segments are at the core of our activity,” Sergio Neves, Global Director Microalgae Business Line, told FoodIngredientsFirst. “We have expertise in using renewable raw materials of plant origin. So diversification from the existing raw materials of maize, wheat, potato and pea into microalgae came naturally for a group like Roquette. We think that we have the right insights into the market and the experience of taking raw materials and exploring them. We have this conviction that microalgae has this huge potential for improving nutritional profiles,” he added.

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New Laboratory Service for Converging Food & Pharma

02 Jul 2013 --- Olaf Hausler of Roquette on a New Laboratory Service for Converging Food & Pharma.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

View From The Top: Patrick Lapointe, Director Food & Nutrition Business Unit, Roquette

01 Feb 2016 --- Protein is becoming an increasingly important part of Roquette innovation and includes pea and microalgae protein ingredients. At FiE 2015 in Paris, the company presented NUTRALYS T70S, a new 100% plant-based texturizing protein ingredient made exclusively with the yellow pea. The company is also eyeing the potential for fiber fortification.

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THE WORLD OF FOOD INGREDIENTS

The Supplier View: Marc Roquette, Chairman, Roquette

08 Jan 2009 --- Chairman of Roquette, Marc Roquette spoke to Robin Wyers about ongoing developments and offered his thoughts on the current challenging business.




Podcasts
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NewsBite Podcast (November 15 - 19): Kerry unveils natural, soluble solution that fortifies white bread

19 Nov 2021 --- This week, Kerry launched an acacia gum-derived ingredient that overcomes sensory issues in white bread. Meanwhile, Roquette unveiled the world’s largest pea protein factory and Redefine Meat premiered the world’s first whole cuts of 3D-printed steak in new culinary concepts.

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NewsBite Podcast (Oct 5 - 9): Plant-based giants weigh in on “meaty” labeling ban

09 Oct 2020 --- This week, FoodIngredientsFirst spoke with key plant-based players who gave their thoughts on the meat and dairy alternatives labeling ban. Roquette revealed it is on track to open the world’s largest pea protein plant in Canada before the end of the year and Friend of the Sea certification program is to be rolled out for the plant-based seafood category.




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