Roquette launches organic pea and fava protein range

By Oliver Morrison contact

- Last updated on GMT

Image: Roquette
Image: Roquette

Related tags: plant based, Pea protein, Roquette

Roquette says its Nutralys range of textured proteins from pea and fava will speed the development of both tasty and organic plant-based gastronomy in European markets.

Roquette says fava and pea proteins are increasingly popular among consumers for their health and sustainability benefits.

Organic consumption, meanwhile, is now the third largest health claim, according to an Innova survey.

The company told FoodNavigator that the two proteins used in combination allows it to better answer customer and consumers’ expectations in terms of textures, shapes and taste.

“It’s a new step in Roquette's journey to develop a new gastronomy that create for consumers alternative choices and the possibility to enjoy more experiences,”​ a spokesperson said, adding: “Thanks to its various shapes, Roquette organic textured range of products will support the creativity of food innovators.”

Roquette worked with Chef Morten Fenger to develop and boost the possibilities of this new textured range. “The new organic Roquette plant-protein range allows me to replace meat 1:1 with plant-based meat in practically all my recipes with a culinary process as simple as home-cooking,”​ he said. “I love the creativity that these products allow me to unfold. The fact that they are organic, low-allergen and plant-based speaks for itself. This is functional clean future food, with great gastronomic properties, available right now. It's a food revolution!"

The 11 grades of textured proteins offer a wide panel of shapes and textures with a neutral taste and clean label, allowing a variety of meals in meat & fish alternatives, from salad topping to plant-based bacon.

‘New gastronomic experiences’

Roquette claims the new range is perfectly adapted to every local cuisine: plant-based bolognese, curry dishes, kebab and others. Textured vegetable proteins broaden the range of possibilities for daily diets and allow for significant creativity, it said.

With this new offer, Roquette said it wants to encourage creativity and ‘new gastronomic experiences’.

According to Jeremy Burks, Senior Vice President of Plant Proteins at Roquette: “This new organic range allows us to propose new alternatives, going a step beyond a conventional offer! We are not only offering organic versions of textured proteins, but also proposing a complete range to boost the creativity of Chefs and food lovers while contributing to a better food system.”

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