Flexitarianism is one of the fastest growing consumer categories today. As a consequence, meat substitutes offers are expanding rapidly. "Taste and texture are the indisputable attributes with which to convince flexitarians that they can find appetising solutions. This makes it a key to painlessly reducing meat product consumption." says Marc Renaud, Market Manager Europe at Roquette. "That’s why we developed a new grade of textured pea protein with an improved texture".
The European meat substitutes market is valued at €970M, with an average 7% annual growth rate1. Europe is the largest retail market globally for meat substitutes. In addition to vegans and vegetarians, this plant-based category addresses mainstream consumers with dietary preferences for vegetable choices.
In this context, Roquette offers NUTRALYS T70S: a unique, natural and clean textured pea protein that is environmentally-friendly and enables the preparation of a variety of meat substitutes for new taste experiences.
NUTRALYS T70S textured pea protein has the remarkable fibrous texture required for plant-based eating pleasure (appearance, bite). The ingredient is versatile and can mimic various types of meats like beef, poultry, pork and fish. With its best-in-class taste, it allows flexible dosage and inspiring flavors. NUTRALYS T70S is a natural ingredient. It is 70% protein and 7% fiber. It is also gluten-free and Vegan/Vegetarian-compatible.
Roquette’s ambitious aim is to become the leader in non-soy, plant-based protein enrichment for the meat substitutes market
This textured pea protein has already won the Best Savoury/Meat Innovation Award at the 2015 Food Ingredients Europe tradeshow. As a first step, NUTRALYS T70S is commercially available in the European region and in some surrounding countries.
"With NUTRALYS T70S, Roquette’s ambitious aim is to become the leader in non-soy, plant-based protein enrichment for the meat substitutes market." says Marc Renaud.
The range of NUTRALYS textured pea proteins offers new solutions to formulators and marketing managers wishing to deliver food products that meet current trends, such as vegetarianism, reduction of meat consumption or a general public demand for diets offering greater sustainability.
