Plant-based protein expansion: Roquette buys Dutch extrusion unit from Texpall
25 Sep 2018 --- Roquette has acquired a facility specialized in the extrusion of plant-based proteins. With this acquisition, the French-headquartered group wants to expand its range of premium textured plant-based ingredients for the global meat alternatives market.
Located in the Netherlands, the facility acquired from Texpall B.V. benefits from a unique expertise in the extrusion of plant-based proteins, especially pulse proteins. Marion Garel, Global Product Line Manager at Roquette commented: “This extrusion unit will enable the expansion of different mixtures from plant-based raw materials to form different shapes and high-quality ingredients. This will create new opportunities for our customers.”
This new facility will reinforce Roquette’s position as a pioneer in specialty plant-based proteins for Food, Nutrition and Health markets. It will strengthen the Group’s offering of NUTRALYS textured pea proteins, known as NUTRALYS T65M and NUTRALYS T70S as premium alternative solutions to soy and wheat-based ones in the meat substitute market.
“The new facility specialized in the extrusion of plant-based proteins will secure the long-term availability of the current range of NUTRALYS textured pea proteins in Europe and will serve the American market. In addition, this unit will bring new innovation capabilities to the global meat alternatives market,” Emily Delommez, Marketing Communication Manager tells FoodIngredientsFirst.
in specialty plant-based proteins for Food, Nutrition and Health markets.
This acquisition is fully in-line with Roquette’s strategy to become the leading supplier of textured pulse proteins. This strong growth reflects consumers’ concerns for healthy and environmentally-friendly solutions. In addition to vegans and vegetarians, this plant-based category addresses flexitarian consumers with dietary preferences for vegetable choices.
“This new asset is a great opportunity for Roquette to accelerate the development of its textured pulse proteins but also to better adapt the textured plant-based proteins offer to a booming plant-based food market, where excellence in taste is a critical key success factor for consumers like flexitarians, vegetarians and vegans,” Delommez notes.
“In addition to a unique expertise in extrusion of plant-based proteins, this unit will allow the Roquette Group to produce an extensive range of extruded ingredients. It will strengthen the Group’s offering of NUTRALYS textured pea proteins, known as NUTRALYS T65M and NUTRALYS T70S as premium alternative solutions to soy and wheat-based ones in the meat substitute market,” she adds.
Pascal Leroy, Vice-President of Roquette’s Pea and New Protein business line, added: “This new asset is a great opportunity for Roquette to accelerate the development of its textured pulse proteins. It represents an important step forward in the implementation of our strategy in plant-based proteins to better adapt our offer to a booming plant-based food market. We are extremely confident in the innovation capabilities of this new facility and we look forward to working with the talented local teams to continue driving plant-based food innovation.”
Roquette is a global leader in plant-based ingredients and a pioneer of new vegetable 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 enables healthier lifestyles.
Roquette currently operates in over 100 countries, has a turnover of around €3.3 billion and employs 8,400 people worldwide. 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.
“Thanks to this acquisition, Roquette reinforces its position in dry premium textured plant-based proteins which will contribute to Roquette’s strategic growth plan in the food market. It will also foster closer collaboration with customers, particularly world leaders and new players in the food and beverage markets, to address current and future consumers’ needs,” Carole Petitjean, Head of Corporate Communications tells FoodIngredientsFirst.
Earlier this month, Roquette completed the acquisition of Sethness, a leader in the production of caramel colors for food and beverage applications, further leveraging both companies' global capabilities in caramel colors.
“Roquette, as a global leader in plant-based ingredients for the food, nutrition and health markets, has strong ambitions to reinforce its leadership position in these markets worldwide. The Group will continue to explore opportunities to accelerate its growth strategy and further drive value for customers,” Petitjean concludes.
Plant-based alternatives are trending. Just yesterday we reported on a new line of solutions for plant-based alternatives from ingredients supplier Hydrosol, amid a period of intense NPD growth.
By Robin Wyers
