Roquette creates “gastronomic experiences” with rice protein expansion
24 Jun 2022 --- ROQUETTE is launching two rice-based proteins, extending the company's portfolio and Nutralys brand. The new proteins will be available first in Europe and North America.
“Nutralys rice protein offers definitively a familiar, safe and nutritious alternative protein, allowing many nutritional applications such as special diet foods, sports nutrition or snacks, especially in combination with other plant proteins such as Nutralys pea protein,” Carole Petitjean, head of corporate communications, Roquette, tells FoodIngredientsFirst.
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Roquette states that these new products will have many applications, including specialized nutrition.es on the heels of Roquette’s unveiling of a 1:1 meat replacement, organic texturized pea and fava bean protein, earlier this month. The company also recently opened the largest pea protein factory in the world. The 200,000 sq ft, hydroelectric powered and sustainable facility was built in Manitoba, Canada and opened in November of last year.
“All these launches enhance Roquette’s strong position on the overall protein market as a key leader for plant-based solutions and support the company’s effort to be the best partner for customers wishing to develop new and delicious plant-based foods,” explains Petitjean.
Eyeing specialized nutrition
Roquette’s goal is not just to create new plant-based proteins but to create wholly new “gastronomic experiences for consumers,” Petitjean adds. The items are gluten-free, non-GMO protein isolate and protein concentrate,
“We aim at developing a new cuisine,” she says. For this reason, she states, Roquette paid special attention to the powders’ particle size, texture, and dispersibility. Petitjean holds that this will allow Roquette to help its customers “deliver specific texture, taste profile, and nutritional properties.”
Roquette believes these new products will be applicable in many fields, including specialized nutrition. “We offer a new solution for customers looking for a safe and high nutritional quality plant protein,” says Petitjean. She further states that the products “add taste to life and inspire people to live happier and healthier lifestyles.”
The industry is increasingly eyeing specialized nutrition, with DSM highlighting the importance of personalization, particularly for immunity to help the elderly.
A plant-based protein “revolution”
A study by the Harvard School of Public Health showed that swapping animal-based proteins for plant-based proteins can have significant health benefits. The demand is so high for healthy and nutritious plant-based protein alternatives that even a number of major dairy suppliers have taken notice.
“There is an unstoppable food revolution underway that is changing how people eat,” adds Jeremy Burks, senior vice president of plant proteins, Roquette. “In the US or in Europe, consumers are asking for better plant-based protein that tastes great while being nutritious and safe.”
Perfecting the protein
The two new rice proteins are gluten-free and non-GMO.
A recent report by Innova Market Insights shows that up to 40% of consumers plan to reduce their meat consumption and three out of ten people plan to reduce their use of dairy. Innova’s survey includes thousands of people from ten different countries and found that having different options for plant-based foods could play a significant factor in consumers trying these foods.
Petitjean attributes this interest in diverse plant-based foods to Roquette’s success. “We are a leader in the plant proteins markets,” states Petitjean, “thanks to a forward-looking vision by proposing new sources that addresses consumers’ expectations for new culinary experiences with plant-based food.”
Another recent Innova Market Insights report reveals that “Shared Planet” was one of the top ten trends for 2022. “Personal health has been the big concern for the past few years,” says Innova’s global insights director, Lu Ann Williams. “But consumers now tell us that this has been surpassed by global issues.”
By William Bradford Nichols
