Roquette, a specialist in plant-based ingredients, announced the launch of two new textured solutions in its Nutralys plant protein portfolio: Nutralys T Wheat 600L textured wheat protein and Nutralys T Pea 700 XC textured pea protein.

Nutralys T Wheat 600 L is the company’s first textured wheat protein, and was developed in response to demand for fibrous chicken-style alternatives. It provides the authentic chewiness and tenderness to mimic the experience of real chicken, and has a naturally-light color to enhance visual appeal, reducing the need for more processing or coloring. With a protein content of over 60% it can support high-protein products that meet consumer demand. The new solution enables simpler, more cost-effective processing compared to high-moisture extrusion, and is compatible with a broader range of equipment and supports higher yield potential. It is sourced sustainably from European wheat, ensuring a reliable supply chain.

Nutralys T Pea 700XC is a large-chunk textured pea protein with 70% protein content and good thermal resistance. It is 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. “They reflect our strategy to go beyond imitation and deliver the building blocks for next-generation food experiences. 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.”

The company’s Nutralys portfolio features proteins from pea, wheat, rice, and fava bean to support the development of meat analogs, hybrid products, and plant-forward concepts. The cost-effective alternatives to animal protein deliver good yield, a tender and juicy texture, and strong nutritional value. They have high hydration capacity, good digestibility, and suitability for various formulations, and are aligned with clean-label strategies, Roquette stated.

“We believe food should nourish more than just the body – it should feed the future,” added Benjamin Voiry, marketer for 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.”