Roquette launches textured wheat and pea proteins for meat alternatives
French ingredient manufacturer Roquette has expanded its NUTRALYS plant protein range with two new textured solutions, including its first textured wheat protein product. The developments target growing demand for sustainable protein alternatives in food manufacturing applications.
Roquette has introduced two new textured protein ingredients to its NUTRALYS portfolio, marking the company’s entry into textured wheat protein whilst strengthening its pea protein offerings. The launches represent strategic developments in plant-based ingredient technology for food manufacturers seeking alternatives to animal proteins.
First textured wheat protein solution
The company’s inaugural textured wheat protein, NUTRALYS T WHEAT 600L, features extended meat-like fibres designed to replicate chicken texture characteristics. The ingredient contains over 60% protein content and exhibits naturally light colouration that reduces processing requirements and eliminates additional colouring needs.
Technical specifications indicate the product offers simplified processing compared to high-moisture extrusion methods, with compatibility across broader equipment ranges and enhanced yield potential. The wheat sourcing derives from European supply chains, providing manufacturers with supply chain reliability for production scaling.
“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.”
Large-chunk pea protein for thermal applications
NUTRALYS T PEA 700XC represents a large-chunk textured pea protein containing 70% protein content with enhanced thermal resistance properties. The ingredient targets ready meal applications, sauces, and traditional dishes requiring extended cooking processes whilst maintaining structural integrity and appearance.
The pea protein solution requires minimal hydration without restructuring dependencies, enabling simplified formulations and reduced ingredient lists. Applications include plant-based goulash and bourguignon preparations where texture retention through cooking and reheating cycles proves critical.
Portfolio expansion and market positioning
The new launches expand Roquette’s NUTRALYS range to include proteins derived from pea, wheat, rice, and fava bean sources. This diversification supports development across meat analogues, hybrid products, and plant-forward applications whilst addressing cost-effectiveness concerns compared to wholly animal protein systems.
Both ingredients demonstrate high hydration capacity with good digestibility characteristics suitable for various formulation approaches. The solutions align with clean-label strategies increasingly demanded by food manufacturers and consumers.
“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.”
Company background
Roquette operates more than 40 manufacturing sites across 150+ countries, employing over 11,000 personnel globally. The family-owned company achieved €4.5 billion turnover in 2024, maintaining 20 research and development centres alongside innovation facilities.
The ingredient manufacturer processes natural resources including wheat, corn and cellulose into performance ingredients for food applications, pharmaceuticals, and bio-based products. Operations span nearly a century of ingredient development and manufacturing experience.
- For more information, visit: https://www.roquette.com/plant-protein
