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Adds textured wheat and pea proteins
Roquette, a global leader in plant-based ingredients, is strengthening its NUTRALYS plant protein portfolio with two new textured solutions – marking the company’s entry into textured wheat and reinforcing its commitment to next-generation food innovation.
The new ingredients – NUTRALYS T WHEAT 600L textured wheat protein and NUTRALYS T PEA 700XC textured pea protein – are designed to help food manufacturers meet the growing demand for nutritious, affordable, and sustainable proteins.
NUTRALYS T WHEAT 600L has been developed in response to evolving consumer preferences for fibrous, chicken-style alternatives. This innovative ingredient blends performance and versatility to support better nutrition and more sustainable food solutions.
NUTRALYS T WHEAT 600L features extended, meat-like fibres that provide the authentic chewiness and tenderness crucial for mimicking the experience of real chicken. Its naturally light colour enhances visual appeal and reduces the need for additional processing or colouring, helping manufacturers simplify production. With over 60 per cent protein content, it also supports the development of high-protein products that meet consumer demand.
Sourced sustainably from European wheat, it ensures a reliable supply chain – helping manufacturers plan for the long term and scale production with confidence.
Designed for heartier applications, NUTRALYS T PEA 700XC is a large-chunk textured pea protein with 70 per cent protein content and good thermal resistance. Ideal for plant-based ready meals, sauces and traditional recipes, like goulash or bourguignon, it retains its bite, juiciness and appearance, even after cooking or reheating. The solution requires minimal hydration and doesn’t rely on restructuring, helping to simplify formulations and shorten ingredient lists.
“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. “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.”
“We believe food should nourish more than just the body – it should feed the future,” added Benjamin Voiry, Marketing – Plant Proteins, 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.”