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 - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
Roquette is producing hydro-alcoholic disinfectant for health institutions in France and Cargill is donating disinfecting alcohol to the Dutch government in response to heightened demand.
Ingredients specialist Roquette has extended its pea protein supply agreement with Beyond Meat for three more years. The amount supplied will ‘significantly’ increase compared to 2019 figures, Roquette executive Jean-Philippe Azoulay tells FoodNavigator.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
Roquette, Novozymes and Chr. Hansen were among the winners announced at last night’s Europe Excellence Awards ceremony at the industry event FiE, we take you through who else won what at the show.
Roquette is set to introduce high lipid algal flours as ingredients in bakery, sauces, beverages and prepared meals, to reduce fat, replace common allergens and cut costs.
Rising demand for vegetable proteins to replace or ‘extend’ the meat in meat products is reaping dividends for Roquette, according to exclusive information revealed to FoodNavigator.
French ingredients firm, Roquette, has bought three Indian starch production sites forming a new joint venture business in a bid to strengthen market presence in the strong Asian market.
French supplier Roquette is hailing the potential of polyols to boost dental health, following recent article 14 positive opinions for sugar-free gum from the European Food Safety Authority (EFSA).
Roquette has announced a tie-up with renewable oil and bioproducts firm Solazyme to develop and commercialise microalgae-derived food ingredients from 2011.
Food and beverage makers can benefit from the nutritional profile and positive clean label message behind pea protein extracted by a clean water process, claims Roquette.
Roquette has obtained recognition from France's AFSSA for
Nutriose's fibre properties, meaning that products containing the
ingredient in its home market can now carry 'source of fibre' and
'rich in fibre'...
The use of ingredients to improve the nutritional status of food
products by replacing sugar is one of the major driving forces for
new product development, according to Roquette.
Roquette, a global leader in starches, has developed new
ingredients designed to help snack makers tap the health trend, as
FoodNavigator discovered on a visit to the group's headquarters in
Lestrem, France.
French ingredient supplier Roquette believes that its new pea
protein product, Nutralys, can help manufacturers tap into current
health concerns and cut manufacturing costs.
Spearheading growth in the increasingly mature caramel colour
market French starch manufacturer Roquette has teamed up with US
colour firm Sethness to target manufacturers in and around central
Europe.
