Roquette Launches High-Protein Fava Bean Isolate in North America and Europe
Source: The DairyNews
Roquette, a leading ingredient solutions provider, has introduced Nutralys Fava S900M, its pioneering fava bean protein isolate, to the North American and European markets. This new product, which boasts a 90% protein content, is designed for a broad range of applications, including meat substitutes, non-dairy alternatives, and baked goods.
The Nutralys Fava S900M stands out for its clean taste, light color, and exceptional functional properties, and will be featured at the Future Food-Tech’s Alternative Proteins Summit in Chicago, scheduled for June 17-18. Here, attendees will have the opportunity to experience a coconut milk concept that incorporates this innovative protein.
Romain Joly, the global head of the proteins business line at Roquette, highlighted the nutritional and textural benefits of fava beans, a member of the pulse family, stating, "Through extensive research and development, we have unlocked the immense potential of fava beans for protein fortification."
The introduction of Nutralys Fava S900M is part of Roquette's broader strategy to enhance the variety of alternative protein sources available to food manufacturers, in response to growing consumer demand for sustainable, nutritious, and indulgent plant-based foods. Its high protein concentration is particularly beneficial, allowing for lower usage ratios, which can improve formulation and cost efficiency for manufacturers.
Beyond its nutritional and functional attributes, Nutralys Fava S900M offers significant sustainability benefits. Fava beans naturally fix nitrogen, reducing the dependency on nitrogen fertilizers, a critical factor in sustainable agriculture. Roquette sources its fava beans locally and processes the protein isolate at its manufacturing facility in Portage la Prairie, Manitoba, Canada.
Benjamin Voiry, from Roquette’s marketing – plant proteins team, emphasized the company's commitment to sustainability and innovation, "With Nutralys Fava S900M, we’re not just introducing a new ingredient; we’re providing a solution that meets the evolving needs of the industry while prioritizing environmental responsibility."
This new fava bean protein isolate is crafted to support food manufacturers in creating distinct and innovative products in the competitive plant-based market. Its neutral flavor profile and light color enhance the aesthetic appeal of final products without altering their taste, offering versatility and flexibility in formulation across various food applications.
Romain Joly, the global head of the proteins business line at Roquette, highlighted the nutritional and textural benefits of fava beans, a member of the pulse family, stating, "Through extensive research and development, we have unlocked the immense potential of fava beans for protein fortification."
The introduction of Nutralys Fava S900M is part of Roquette's broader strategy to enhance the variety of alternative protein sources available to food manufacturers, in response to growing consumer demand for sustainable, nutritious, and indulgent plant-based foods. Its high protein concentration is particularly beneficial, allowing for lower usage ratios, which can improve formulation and cost efficiency for manufacturers.
Beyond its nutritional and functional attributes, Nutralys Fava S900M offers significant sustainability benefits. Fava beans naturally fix nitrogen, reducing the dependency on nitrogen fertilizers, a critical factor in sustainable agriculture. Roquette sources its fava beans locally and processes the protein isolate at its manufacturing facility in Portage la Prairie, Manitoba, Canada.
Benjamin Voiry, from Roquette’s marketing – plant proteins team, emphasized the company's commitment to sustainability and innovation, "With Nutralys Fava S900M, we’re not just introducing a new ingredient; we’re providing a solution that meets the evolving needs of the industry while prioritizing environmental responsibility."
This new fava bean protein isolate is crafted to support food manufacturers in creating distinct and innovative products in the competitive plant-based market. Its neutral flavor profile and light color enhance the aesthetic appeal of final products without altering their taste, offering versatility and flexibility in formulation across various food applications.
