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ROQUETTE

Company-logo  COMPANY DETAILS
ROQUETTE
2211 Innovation Drive, Geneva, IL
United States
Website
Mail
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(630) 463-9430




ACTIVE CATEGORIES

bakery mixes and other bakery products; cheese products - natural and imitation; confectionery - for bakery industry; dairy products - natural and imitation; emulsifiers and emulsifier systems; fibers; hydrocolloids, stabilisers and gelling systems; maize and maize products; meat and meat products; nutraceutical and functional food ingredients; proteins - animal or plant origin; starch and starch products; sweeten ... More


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Roquette is a family-owned global leader in plant-based ingredients, a pioneer of plant proteins and a leading provider of pharmaceutical excipients. Founded in 1933, the company currently operates in more than 100 countries, has a turnover of around 5 billion euros, and employs more than 8,000 people worldwide.

Life and nature have been our sources of inspiration for decades. All our raw materials are of natural origin. From them, we enable a whole new plant protein cuisine; we offer pharmaceutical solutions that play a key role in medical treatments; and we develop innovative ingredients for food, nutrition and health markets. We truly unlock the potential of nature to improve, cure and save lives.

Thanks to a constant drive for innovation and a long-term vision, we are committed to improving the well-being of people all over the world. We put sustainable development at the heart of our concerns while taking care of resources and territories. We are determined to create a better and healthier future for all generations.

You can discover more about Roquette using this link.



Articles On Food Ingredients First
Roquette stand at FiE 2023.

FOOD INGREDIENTS NEWS

FiE live: Roquette showcases sugar-reduced and fiber-forward plant prototypes

28 Nov 2023 --- At this year’s Food Ingredients Europe (FiE) trade show, Roquette is presenting some of its latest concepts in nutritional and culinary creativity. The company is bringing to... Read More

Revo Foods' salmon fillet plated with red sauce being poured over it.

FOOD INGREDIENTS NEWS

Beyond The Headlines: 3D printed salmon hits supermarket shelves, Kemin highlights food safety solutions

15 Sep 2023 --- In industry news this week, Austrian food-tech start-up Revo Foods announced it will launch a 3D-printed vegan salmon filet in Rewe supermarket. The mycoprotein-based filet becomes... Read More

Food chef cooking using plant-based ingredients.

FOOD INGREDIENTS NEWS

Roquette: Maximizing sensory appeal of pea protein-fortified products “key for plant-based adoption”

08 Sep 2023 --- In the plant-based market, negative sensory experiences have left some consumers disappointed, according to Roquette, a family-owned France-based business. According to an... Read More

Decadent ice cream dessert.

FOOD INGREDIENTS NEWS

IFT FIRST: Decadent dairy-free innovation takes culinary spotlight in Chicago

21 Jul 2023 --- Creamy, rich vegan alternatives to cream cheeses, ice cream and custards dotted the show floor of IFT FIRST, which took place in Chicago, US, earlier this week. IFT FIRST is the... Read More

Supermarket.

FOOD INGREDIENTS NEWS

Beyond The Headlines: USDA tackles competition protection, Russia seizes Carlsberg assets

21 Jul 2023 --- In this week’s news, the US Department of Agriculture (USDA) worked to enhance competition to protect consumers. Meanwhile, Carlsberg confirmed that it’s no longer in... Read More




Videos
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Pea protein takes center stage in Roquette innovations

20 Sep 2023 --- Addressing the plant-forward protein megatrend, Roquette has developed several alt-dairy concepts leveraging its pea protein. At IFT FIRST, the company presented a London fog protein beverage containing 10 g of pea protein and a plant-based “yogurt” using pea and rice protein. Anke Golde, head of customer technical services, also shares how removing sugar in a chocolate chip cookie is simple with a 1:1 switch using maltitol. 

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Roquette boosts innovation to meet future food trends

14 Jun 2023 --- With the unveiling of its new Food Innovation Center in the historic town of Lestrem, France, Roquette prepares to realize major food trends of the future through R&D and product innovation, Pascal Leroy, senior executive vice president, Core Ingredients at Roquette tells Food Ingredients First. The center features a demonstration kitchen, a sensory analysis laboratory, various collaborative spaces and labs for pilot-scale testing across the spectrum of food applications.

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Addressing Healthier Lifestyle Trends

23 Jan 2017 --- At HiE 2016, Roquette highlighted the versatility of its plant based solutions by showcasing a selection of exciting new food concepts at its “CREATILICIOUS BAR.” Visitors could taste a menu of new food concepts specifically created by the company’s food application experts and see first-hand how they address the need for healthier lifestyles. Xavier Lescieux at Roquette says: “Trends in the food industry are shifting towards healthier lifestyles and this is especially true for Millennials. This year we decided to address those trends at our Creatlicious Bar, where we want to showcase readymade concepts for our customers.”

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Fusing Microalgae and Pea Proteins for Innovative Snacks

12 May 2015 --- Roquette presented a highly innovative concept for as healthier salty snack: “for an indulgent moment.” The high protein, gluten free product features a combination of microalgae (16.7%) and pea protein (20.5%). The synergy helps to benefit extrusion and lead to a highly palatable umami flavor for this high protein snack concept. Also available for sampling was an on-the-go chlorella jelly “for a tasty nutrient boost” that features an attractive texture that is easy to take for a nutrient boost.

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Combining Proteins for Optimal Nutritional Delivery

03 Oct 2014 --- Combining dairy and vegetarian proteins holds strong potential in developing the nutrition and performance products of the future. Bruno Gehin at Roquette discusses the latest research in combining proteins.




Podcasts
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NewsBite Podcast (November 15 - 19): Kerry unveils natural, soluble solution that fortifies white bread

19 Nov 2021 --- This week, Kerry launched an acacia gum-derived ingredient that overcomes sensory issues in white bread. Meanwhile, Roquette unveiled the world’s largest pea protein factory and Redefine Meat premiered the world’s first whole cuts of 3D-printed steak in new culinary concepts.

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NewsBite Podcast (Oct 5 - 9): Plant-based giants weigh in on “meaty” labeling ban

09 Oct 2020 --- This week, FoodIngredientsFirst spoke with key plant-based players who gave their thoughts on the meat and dairy alternatives labeling ban. Roquette revealed it is on track to open the world’s largest pea protein plant in Canada before the end of the year and Friend of the Sea certification program is to be rolled out for the plant-based seafood category.




Webinars
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From Disappointment to Delectable Plant-Based Foods: Winning the Taste Game with Pea Protein

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.




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