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

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

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

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

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

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. 

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.

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.”

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.

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.

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.

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.

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.