“Plant-based gastronomy”: Roquette and Beyond Meat announce multi-year pea protein supply agreement

16 Jan 2020 --- Beyond Meat, a giant in plant-based meat, today announced a multi-year pea protein supply agreement with Roquette, a global supplier of plant-based ingredients. The supply agreement builds on a longstanding partnership that began approximately ten years ago. The deal also significantly increases the amount of pea protein to be supplied by Roquette to Beyond Meat over the next three years, as compared to the amount supplied in 2019.

According to Jean-Philippe Azoulay, Vice President of the Pea and New Proteins Business Line at Roquette, there are plenty of opportunities globally for vegetal proteins, and in particular, pea protein. “The food system is being transformed – there is a huge revolution. It’s a transformational food production system and we are right at the center,” he tells FoodIngredientsFirst. 

“We have a passion for food and a long history of pea protein innovation. I would call this novel way of cooking and eating a new gastronomy,” he says. 

The newly announced supply agreement reflects the companies’ commitment to further scaling the plant protein supply chain as global demand for products continues to rise. 

“Along with our supply chain partners, including Roquette, we are driving innovation and access to existing and new plant protein feedstocks. This is as we provide consumers around the world with plant-based meats that delight the taste buds, while also contributing to important health, climate, natural resources and animal welfare goals,” comments Ethan Brown, Beyond Meat’s Founder and CEO.

“We have been working with Beyond Meat for a decade and it was a natural transition to continue working with them in this way,” Azoulay further notes. 

Jean-Marc Gilson, CEO of Roquette, also says, “This agreement with Beyond Meat enables both of us to continue our endeavors in this promising market and to grow our businesses together. Roquette has a passion for food, and we believe nature has the answer to provide people with the food they need and demand. We are pleased to continue supporting the growth of Beyond Meat, which shares our passion and values, via this long-term commitment.”

What’s next?
According to Azoulay, plant-based innovation has not yet reached its peak. “There is still much more to come from this sector,” he comments. “Obviously, there are already lots of plant-based meat analogs out there, but we should not limit ourselves to just this. If you look at the vegetal plant-based segment, you can see how it is growing. The whole system is now using more vegetal proteins, especially pea protein, for example in ice cream, beverages and sports nutrition products. It’s happening and it’s a global phenomenon.” Azoulay says.

In this spirit, Roquette will also be tapping into seafood and fish analogs. “Innovation is a big priority for us,” he continues. “We are looking at developing ‘fish’ fillets and other ‘fish’ products based on pea protein.”

Looking ahead to the next decade, Azoulay says the plant-based meat sector “could become anywhere between 3 and 10 percent of the total meat market.”

“The market is growing at a fast pace, it’s an emerging one, so you have a big range of estimates ten years from now. In any case, it will be very significant compared to what it currently is today,” he concludes. 

By Elizabeth Green

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