Roquette expands plant-based protein ingredient range, taps into salt reduction trend

20 Feb 2020 --- Roquette has added a new ingredient to its range of NUTRALYS plant proteins. According to the company, it wants to support its customers in the development of a new “plant-based gastronomy” that consumers are seeking to explore, and that meets the booming global demand for food that is better for people and for the planet. The plant-based proteins will be immediately available in Europe and will come to the Americas later this year, says Roquette.

The launch is in line with the number two trend from Innova Market Insights for this year, “Plant-Based Revolution.” The market researcher highlights a 59 percent average annual growth in food and beverage launches with a “plant-based” claim (Global, CAGR 2014 to 2019).

NUTRALYS L85M is a new specialty ingredient that further expands the existing range of NUTRALYS pea protein from Roquette, the largest available in the market. Beyond new tastes and new textures, Roquette will now offer its customers the ability to create plant-based meats with less salt in order to meet consumers’ demands and expectations when managing their daily sodium intake, the company reports. 

“Roquette has always been committed to developing ingredients that can be used in creating food products that are safe, healthy and tasty. Thanks to NUTRALYS L85M, consumers will continue to enjoy meat-alternative meals with great texture and taste while taking care of their sodium intake. The NUTRALYS range of protein ingredients makes it possible for our customers to develop new plant-based foods that are contributing to the emergence of a whole new gastronomy – a gastronomy that consumers are keen to explore,” explains Benjamin Voiry, Head of Marketing Food,  Europe and Global Marketing Manager, Savory at Roquette.

The NUTRALYS range of plant protein ingredients brings different possibilities in terms of taste, nutrition and health. The range’s ingredients can also be customized to the different functional and nutritional requirements of different food segments.

There is a continuing boom for plant-based products, innovation and R&D, which continues to gather pace in global markets. 

The penchant for plant-based is further pronounced as several key players are moving toward meat alternatives and diversifying their portfolios to include and/or focus on plant-based food. 

Last month, Beyond Meat, a giant in plant-based meat, announced a multi-year pea protein supply agreement with Roquette. The supply agreement will build 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. 

Edited by Elizabeth Green

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