Roquette targets pea protein’s taste problem with NUTRALYS Pea 850F launch

Roquette has expanded its plant-based portfolio with the launch of NUTRALYS Pea 850F, a new pea protein isolate developed to deliver a cleaner, more neutral taste profile in food and beverage applications.

• Roquette has launched NUTRALYS Pea 850F, a pea protein isolate designed to reduce vegetal off-notes in plant-based formulations.

• The ingredient has delivered improved sensory performance in expert panel testing while maintaining functional properties comparable to NUTRALYS S85F.

• The product can be labeled simply as pea protein or pea protein isolate, without additional ingredients or processing aids.

Announced from Lille on February 23, 2026, the new ingredient has been introduced as part of Roquette’s wider NUTRALYS protein range, which includes pea, wheat and fava bean proteins for plant-based, hybrid and high-protein applications.

The move has come as global demand for protein-rich products continues to rise. Roquette cited data showing that three in five consumers worldwide have been actively increasing their protein intake. At the same time, manufacturers have faced pressure to improve the taste of plant-based alternatives, particularly in categories where pea protein has become a preferred formulation base.

Pea protein has gained traction among formulators due to its nutritional profile, availability from regional sourcing and competitive pricing. However, its characteristic vegetal notes have often required the addition of flavor systems or masking agents, complicating formulations and clean label ambitions.

NUTRALYS Pea 850F has been developed to address that issue at ingredient level. According to Roquette, expert sensory panel analysis confirmed a more neutral and smooth taste profile compared to standard pea protein isolates. The company reported that the ingredient retained the full nutritional benefits of pea protein while significantly reducing typical pea notes.

“Pea protein provides excellent nutrition and functionality in plant-based and high protein foods and beverages, but sensory performance has remained a critical barrier to wider adoption. Consumers understandably want the protein hit without the overpowering vegetal taste,” said Benjamin Voiry, Global Protein Product Marketing at Roquette. “With NUTRALYS Pea 850F, we have tackled the problem at ingredient level, rather than just masking it. This is an important milestone for manufacturers, giving them the freedom to create products that consumers genuinely enjoy, with cleaner formulations and simplified labels.”

Roquette reported that the improved sensory profile has been achieved without the need for additional ingredients or processing aids. As a result, finished products formulated with NUTRALYS Pea 850F can be labeled simply as pea protein or pea protein isolate, which the company stated could simplify reformulation and support consumer-friendly labeling.

In terms of functionality, the new isolate has been designed to match the performance of Roquette’s established NUTRALYS S85F benchmark. The company stated that NUTRALYS Pea 850F delivered high emulsion capacity for stable formulations, moderate gelling and viscosity and strong solubility. These characteristics have made it suitable for ready-to-mix and ready-to-drink applications, as well as dairy alternatives, beverages and specialized nutrition products.

The launch has also aligned with emerging market segments, including products targeted at consumers using GLP-1 medications. Roquette cited data indicating that the food and beverage segment featuring protein and weight management claims recorded 29% growth in 2024 and 2025 compared to the previous year. The company stated that improved sensory performance could help brands develop higher-protein products tailored to these applications without compromising flavor.

Adeline Morcet, Application Scientist at Roquette, said reducing off-notes at source changed the development process for manufacturers. “From a formulation standpoint, reducing off-notes at source makes an immediate difference,” she said. “It allows producers to focus on texture, nutrition and overall product experience, rather than compensating for flavor challenges. That efficiency can significantly shorten development timelines – creating plant-based products that stand out for the right reasons.”

Roquette confirmed that NUTRALYS Pea 850F is not listed as a major allergen. The ingredient forms part of a portfolio aimed at supporting a broad range of plant-based, hybrid and high-protein foods and beverages. The NUTRALYS range combines functional and nutritional performance, alongside what the company described as high quality standards.

The company, a family-owned business with more than 90 years of experience and 11,000 employees, serves customers in over 150 countries. It has focused on plant-based solutions derived from wheat, corn, seaweed and cellulose for use in food, pharmaceuticals and bio-based applications.

With the addition of NUTRALYS Pea 850F, Roquette has sought to strengthen its offering in a competitive plant protein market where taste has often been cited as a limiting factor for wider consumer acceptance. By addressing sensory challenges directly within the ingredient, the company has aimed to support formulators seeking higher protein content without increasing label complexity.