SOTEXPRO and ROQUETTE Develop New Pea-Based Texturising Solution

With the development of textured pea protein, the vegetable protein texturising experts SOTEXPRO and the starch manufacturer ROQUETTE are together opening up new innovation prospects for the meat and ready-made meals industry.

Dec 9 2011 --- Up to now mainly limited to the proteins obtained from wheat and soybean, the textured vegetable proteins offer is being expanded: with the development of textured pea protein, the vegetable protein texturising experts SOTEXPRO and the starch manufacturer ROQUETTE are together opening up new innovation prospects for the meat and ready-made meals industry.

Marketed by SOTEXPRO under the brandname Texta pois 65/70, this innovative texturising solution is obtained by extrusion-cooking process.

After rehydration the textured pea protein has a fibrous aspect and a texture comparable with that of meat. This functional characteristic is valued in many prepared-meat applications and in ready-made and vegetarian meals, etc.  Also called “ meat extender”, textured pea protein is a partial substitute for meat in burgers, meat balls, chicken nuggets, etc.
 
For example, in a typical burger steak the rehydrated textured pea protein in combination with beef can represent up to 30% and more of the end product. Without any vegetable aftertaste, the pea protein guarantees the texture and juiciness of the finished product.

Texta pois 65/70 was nominated for the FIE AWARDS in Paris, in the “Savoury & Meat Innovation of the Year” category. Mr. Joël REYNAUD, SOTEXPRO’s Sales Director declares: “Without the NUTRALYS pea protein, the Texta pois project would never have got off the ground. Texta pois is a reliable ingredient offering fresh opportunities for food innovation”.

Over and above the functionalities that the meat industry appreciates, Texta pois 65/70 also offers additional benefits that satisfy food market criteria.

Gluten-, GMO- and soybean-free, it’s a solution that meets the increasing expectation of the market that allergens are controlled. As Philippe LAVOTTE – the Sales Manager for FPS France Protein Services, part of the MANE group and a user – testifies: “Many products in which allergens are controlled (i e all or some allergens are absent) have been launched on the market. Mass retailing is a stakeholder in this undertaking and we see more and more IFS/BRC certifications based, among other things, on the control of allergens. That’s why we’re offering pea isolates and textured pea proteins as part of comprehensive solutions, including aromatics, for all meat-based products. These solutions fulfil these allergen control requirements to perfection since the pea is not a major allergen requiring labelling”.

Sotexpro (Société de Texturation de Protéine) is a family-run company based near Rheims in France. It converts peas and field beans into nutritional and functional ingredients for human consumption.
Thanks to its long experience of extrusion and the fact that it is part of the Gemef Industries group, Sotexpro is able to offer innovative ingredient solutions for the food industries.