Plant-based functional food ingredient specialist Roquette has added two new textured protein solutions to its NUTRALYS portfolio.
This includes NUTRALYS T WHEAT 600L textured wheat protein and NUTRALYS T PEA 700XC textured pea protein, which are both cost-effective and nutritious solutions designed to help food manufacturers produce affordable and sustainable high-protein products.
Developed in response to consumer preferences for fibrous, chicken-like alternatives, T WHEAT 600L is the first wheat protein Roquette has launched.
NUTRALYS T WHEAT 600L doesn't require high-moisture extrusion
The ingredient features extended, meat-like fibres that mimic the texture of real chicken, while its light colour enhances the solution's visual appeal.
It has a 60% protein content, and is suitable for high-protein functional food products.
On top of its functional properties, the solution can be processed easily by avoiding high-moisture extrusion, meaning it's compatible with a broader range of equipment.
Meanwhile, NUTRALYS T PEA 700XC is a large-chunk textured pea protein with 70% protein content and good thermal resistance.
Designed for plant-based ready meals and sauces, the ingredient retains its bite, juiciness and appearance after cooking and reheating.
It also requires minimal hydration and doesn't require restructuring, helping to simplify the formulation process and clean up product labels.
“These latest innovations reflect our continued commitment to supporting partners as they cook up new possibilities in plant-based and hybrid meat,” said Catherine Touffu, Head of Global Proteins Extrusion Business Line at Roquette.
“They reflect our strategy to go beyond imitation and deliver the building blocks for next-generation food experiences. As market expectations evolve, we will continue to bring more functional ingredients to the table, alongside fresh insights, seasoned expertise, and a shared vision to move the alternative protein space forward.”
The new solutions add to the current NUTRALYS portfolio, which includes pea, rice and fava bean proteins — providing manufacturers with a wide variety of plant-based options.
“We believe food should nourish more than just the body – it should feed the future,” added Benjamin Voiry, Marketing – Plant Proteins at Roquette.
“With these new textured proteins, we’re helping our partners serve up solutions that are better for people, the planet, and generations to come.”