Roquette expands plant-based gastronomy reach with new French protein center

13 Sep 2021 --- Roquette is on track to open a center of expertise of 2,000 square meters on its site in Vic-Sur-Aisne, France. Entirely dedicated to plant protein, the center will enlarge the field of possibilities in terms of food innovation, protein development and new production technologies.

This R&D accelerator will enable Roquette to support its growth ambitions and make a more significant contribution to the food revolution and “plant-based gastronomy.”

The new center taps into Roquette’s strategy of making its Vic-sur-Aisne site crucial for plant protein development. According to the company, this center will also be a significant asset to design the future technological processes that will bring new plant protein properties. 

Eyeing new protein sources
Expertise, innovation and technology are critical to anticipate food market preferences and offer new gastronomic experiences, says Roquette. 

This R&D accelerator fuels Roquette’s strategy for “plant-based gastronomy,” addressing current and future consumers’ expectations.Besides extending its pea and wheat protein range, Roquette intends to introduce several new protein sources every five years. 

This new asset offers great potential to test new ingredients, develop existing ones further, and propose a tasty and nutritional plant-based cuisine for meat and dairy alternatives or specialized nutrition, the company describes. 

The 131 employees at the Vic-sur-Aisne site and many local partners have collaborated since 2005 to become a major center of global pea protein production.

Striving for excellence 
The investment of €11 million (US$12.9 million) in the center of expertise will build on Roquette’s 40 years of experience in the research and production of plant protein and will reinforce the group’s position as a key player for food, nutrition and health markets.

“Being a global player in plant proteins requires both to build on experience and to invest in future innovations. Developing plant proteins is one thing and adapting those developments to the needs of the customers and consumers is another,’ says Jeremy Burks, senior vice president of Plant Proteins at Roquette. 

“We are taking several steps to accelerate our plant protein development thanks to a series of massive investments. With this R&D accelerator in Vic-sur-Aisne, we will bring plant-based innovation up to a new level. We are positioned to respond to what customers need as we strive to be the best partner for food innovators.”

Wider strategies 
Roquette has also launched an investment program to ensure that the plant protein supply is secure, safe and sustainable. 

The Vic-sur-Aisne investment is part of this program of more than half a billion euros, which also includes the investment in a textured plant protein site in Horst, the Netherlands and the construction of the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, which will start production before the end of 2021. 

The plant protein market is a highly attractive sector, with innovation in the space driving NPD globally.

Its strong growth reflects the demand for “a new plant-based gastronomy offering new tastes, taking care of consumers’ health and preserving the environment,” the company outlines. 

In July, Burks spoke to FoodIngredientsFirst about the major themes shaping this new sector and the “dazzling array of cuisines” expected to shake up the space.

To accelerate this trend, Roquette recently launched the Innovation Challenge to recognize the efforts of creative and limitless start-ups that are key to developing tomorrow’s food.  

Edited by Elizabeth Green 

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