Roquette produces new plant-based proteins from peas and fava beans

By Natasha Spencer

- Last updated on GMT

© Getty Images / dlerick
© Getty Images / dlerick

Related tags plant-based protein plant protein Pea protein fava beans

Plant-based ingredients developer, Roquette, has expanded its premium plant-based range to appeal to growing demands in the meat alternative space.

As flexitarianism gathers pace, more and more consumers are opting to reduce or remove meat proteins from their diets. Subsequently, opportunities are on the rise for plant-based food innovators.

Two new meat alternative launches

“The demand for plant-based foods, and especially for plant protein, is booming,” ​said Jean-Philippe Azoulay, Vice President of the Pea and New Proteins Business Line at Roquette.

With such rapid growth comes consumer demands for new, novel and unique formulations to improve sensory, diversity and sustainable nutrition. To answer these consumer calls, Roquette is launching its latest advancements in meat alternative production by unveiling two new plant-based textured proteins.

In expanding its range, Roquette aims to diversify market-ready and accessible protein sources by unveiling one pea-based and one fava bean-based textured protein, designed specifically for the meat alternative sector.

Focusing on plant protein research and development for the food, nutrition and health markets, Roquette has released its next-generation of plant-based proteins to identify sustainable sources and support food producers.

By adding its new pea and fava-bean based ingredients to its meat-free protein selection, Roquette wants to help reach consumers in search of evolving plant-based proteins. Named NUTRALYS TP-C (pea-based protein) and NUTRALYS TF-C (fava bean-based protein), the company’s range mirrors a segment-wide push to widen taste and texture options.

As the plant protein market sees fresh activity and new innovations, the development of additional plant-based alternatives, such as plant-based fish products like fish rillettes, is popular.

Selecting plant proteins: Why pea and fava beans?

Detailing its efforts to “respond to the massive movement” ​in investment and product innovations, Roquette’s latest expansion comes as the company prepares to open its two pea protein production sites which are scheduled for 2020. One facility will be in Manitoba, Canada, North America and one will be in Vic-Sur-Aisne, France, Europe. 

Highlighting that plant-based proteins, specifically in the pea protein space, are set to accelerate in 2020, Azoulay comments that the combined pea-processing capacity at Roquette’s new sites “will be the largest in the world”.

As part of its extensive R&D efforts, Roquette studied the properties of pulses, including the fava bean (Vicia faba L.). Through its analysis, the company confirmed the nutritional benefits of the bean and its contribution and value as a core plant-based crop. Uncovering the properties of fava beans, Roquette relayed that it is a rich source of proteins and fibers, is also gluten-free GMO-free and not a major allergen, as well as advocating the chosen crop’s environmental friendliness.

Developing its new pea starch LN 30, the pea protein product targets manufacturers who are looking to satisfy calls for active nutrition applications. Available in powder shake and snack bar formats, Roquette has its eye on active consumers on the hunt for sports nutrition and functional food options that contain high energy content and support busy, on-the-go lifestyles.

Roquette has developed a patent-pending digestibility analysis to show the suitability of its new pea starch LN 30 in the sports nutrition market. It states that its new starch slowly digests and so may support consumers by providing sustained and easily available energy.

Health factors are also strongly influencing nutrition-seeking consumer purchases. As a result, shoppers are opting for good carbohydrates with a low glycemic response and simple sugar alternatives.

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