Roquette, a supplier specializing in plant-based ingredients and proteins, recently launched Nutralys, a range of organic textured proteins sourced from pea and fava beginning in Europe. The two proteins boast sustainability and health benefits, and, with the latest line, gastronomic capabilities.
 
The Nutralys range will be featured in a partnership between Roquette and Chef Morten Fenger. “The new organic Roquette plant-protein range allows me to replace meat 1:1 with plant-based meat in practically all of my recipes with a culinary process as simple as home-cooking,” Fenger said. “I love the creativity that these products allow me to unfold. The fact that they are organic, low-allergen and plant-based speaks for itself. This is functional clean future food, with great gastronomic properties, available right now. It's a food revolution."
 
The 11 grades of textured proteins offer a variety of shapes and textures with a neutral taste and clean label, allowing use in meat and fish alternatives including salad toppings, plant-based bacon, and local cuisines such as Bolognese, curry dishes, kebab, and more. Texturization broadens the range of possibilities for creativity in daily diets.
 
Roquette brings 20 years of experience in pea proteins to the latest launch, and this is the first organic textured vegetable protein range that the company has developed.
 
“This new organic range allows us to propose new alternatives, going a step beyond a conventional offer,” said Jeremy Burks, senior vice president of plant proteins at Roquette. “We are not only offering organic versions of textured proteins, but also proposing a complete range to boost the creativity of Chefs and food lovers while contributing to a better food system.”