Roquette expands NUTRALYS portfolio with new textured wheat and pea proteins

Roquette has expanded its NUTRALYS plant protein range with the launch of two new textured ingredients, signaling a big step forward in its mission to support the development of next-generation, sustainable food products. The additions – NUTRALYS T WHEAT 600L, a textured wheat protein, and NUTRALYS T PEA 700XC, a large-chunk textured pea protein – are aimed at helping manufacturers respond to rising demand for nutritious, cost-effective, and versatile protein sources.

The move marks Roquette’s first foray into textured wheat and complements its growing portfolio of plant proteins derived from pea, rice, and fava bean. According to the company, the new ingredients are designed not just to imitate meat, but to enable new formats and functionality for both plant-based and hybrid applications.

“This is a milestone in our plant protein journey,” said Catherine Touffu, Head of Global Proteins Extrusion Business Line at Roquette. “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.”

Developed with fibrous, poultry-style products in mind, NUTRALYS T WHEAT 600L features extended, meat-like fibers and a naturally light color that supports visual appeal without additional coloring. With more than 60% protein content, the ingredient offers nutritional value along with practical and sustainability advantages. It enables simpler, more affordable processing compared to high-moisture extrusion, is compatible with a wide range of equipment, and supports high-yield production.

Roquette emphasized the ingredient’s sustainable sourcing, with wheat supplied from within Europe to ensure traceability and supply chain resilience.

Also new to the portfolio is NUTRALYS T PEA 700XC, a large-chunk textured pea protein designed for dishes requiring thermal resilience, such as plant-based bourguignon or goulash. With a 70% protein content, it retains its bite and juiciness even after cooking and reheating. Roquette noted that the ingredient requires minimal hydration and does not depend on restructuring, allowing manufacturers to shorten ingredient lists and simplify formulation.

“These are ingredients built for real-world functionality,” said Touffu. “They allow developers to create clean-label, scalable products that meet modern expectations for taste, texture, and nutrition.”

Roquette’s new launches are part of a broader strategy to support plant-forward food innovation, offering ingredients suitable for a range of applications – from meat analogues to blended products. The company says its NUTRALYS portfolio is tailored to meet the evolving needs of brands seeking sustainable, nutritious alternatives to 100% animal protein, with strong hydration capacity, digestibility, and formulation flexibility.

“We believe food should nourish more than just the body – it should feed the future,” said 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.”

The announcement underscores Roquette’s continued investment in plant protein research and development, as the market pushes beyond early-stage imitation products toward more advanced, multifunctional ingredient systems.