These New Roquette Nutralys Products Come in Two Options
Michael Hemsworth — June 18, 2025 — Lifestyle
References: roquette & foodanddrinktechnology
These new additions to the Roquette Nutralys range have been announced by the brand to help expand its reach within the textured wheat market that are meant to satiate demand for plant-based protein options. The ingredients include the Nutralys T WHEAT 600L textured wheat protein and the Nutralys T PEA 700XC textured pea protein, which have a fibrous texture that's suitable for chicken alternatives. The Nutralys T PEA 700XC textured pea protein has a 70% protein content, while the Nutralys T WHEAT 600L textured wheat protein features over 60% to make them perfect for a wide variety of recipes implementations.
Head of Global Proteins Extrusion Business Line Catherine Touffu spoke on the new additions to the Roquette Nutralys range saying, "These latest innovations reflect our continued commitment to supporting partners as they cook up new possibilities in plant-based and hybrid meat. 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.”
Head of Global Proteins Extrusion Business Line Catherine Touffu spoke on the new additions to the Roquette Nutralys range saying, "These latest innovations reflect our continued commitment to supporting partners as they cook up new possibilities in plant-based and hybrid meat. 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.”
Trend Themes
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Plant-based Protein Innovation — Textured wheat and pea proteins are illustrating dynamic advancements in the plant-based protein market, as they offer viable meatlike alternatives that are highly adaptable for various culinary uses.
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Next-gen Food Experiences — Roquette's commitment to developing new ingredients positions them at the forefront of creating cutting-edge culinary experiences by going beyond traditional meat substitutes.
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Hybrid Meat Solutions — Enhancements in textured plant proteins are propelling the hybrid meat industry, bridging the gap between plant-based and animal-based products to satisfy evolving consumer tastes.
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Sustainable Food Production — By focusing on textured wheat and pea proteins, Roquette contributes to sustainable food production practices, crucially addressing environmental conservation needs.
Industry Implications
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Alternative Protein Industry — Developments in textured plant proteins are pivotal for the alternative protein industry, setting new standards for taste and texture in meat alternatives.
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Food Product Manufacturing — The integration of textured plant proteins presents transformative opportunities for food manufacturers to craft innovative and competitive product lines.
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Sustainable Agriculture — The shift towards plant-based proteins is reshaping sustainable agriculture practices, encouraging more resource-efficient crop cultivation for food production.
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