Roquette expands textured pea protein portfolio as meat substitutes demand intensifies

04 Jul 2018 --- Flexitarianism is one of the fastest growing consumer categories today. As a consequence, meat substitute offerings are expanding rapidly. In response to these global trends, Roquette has improved their grade of NUTRALYS T70S, the company’s textured pea protein, suitable for both vegetarian and vegan applications.

The trend in plant-based foods is not slowing down. A CAGR in products featuring the plant-based claims such as “plant-based” and “100 percent plant,” has been +60 percent from 2012-2016. Europe is the largest retail market globally for meat substitutes. In addition to vegans and vegetarians, this plant-based category addresses mainstream consumers with dietary preferences for vegetable choices.

According to data from Innova Market Insights, there has been a 45 percent average annual growth of food & beverage launches with a vegan positioning (CAGR, 2013-2017). New launches with a vegan positioning increased its market penetration in Europe from 1.5 percent in 2013, to 7 percent in 2017.

“Taste and texture are the attributes with which to convince flexitarians that they can find appetizing solutions. This makes it a key to painlessly reducing meat product consumption,” notes Marc Renaud, Market Manager Europe at Roquette. “That’s why we developed a new grade of textured pea protein with an improved texture.”

“This NUTRALYS T70S displayed an exceptional texture improvement that ensures a real meat-like texture, more chewability and a pleasant mouthfeel. All of this is thanks to Roquette’s know-how on extrusion process and texturization,” Marie Blondel, Marketing Communications Manager for Europe, Roquette tells FoodIngredientsFirst.

According to Roquette, a unique, natural and clean textured pea protein that is environmentally-friendly and enables the preparation of a variety of meat substitutes for new taste experiences.

NUTRALYS T70S has a fibrous texture required for plant-based eating experiences. The ingredient can mimic various types of meats like beef, poultry, pork and fish, says the company. It is a natural ingredient that is 70 percent protein and 7 percent fiber. It is also gluten-free and vegan and vegetarian-compatible.

“With NUTRALYS T70S, Roquette’s ambitious aim is to become the leader in non-soy, plant-based protein enrichment for the meat substitutes market,” says Renaud.

The range of NUTRALYS textured pea proteins offers new solutions to formulators and marketing managers wishing to deliver food products that meet current trends, such as vegetarianism, veganism, reduction of meat consumption or general public demand for diets offering greater sustainability, says the company.

By Elizabeth Green