Roquette starts a ‘food revolution’ with Nutralys organic range of texturised proteins

Mexican street tacos with chicken, carnitas and barbacoa beef with radish slices

European markets can be more creative and food manufacturers can enhance the gastronomic experience with the launch of Roquette’s Nutralys range of organic textured proteins from pea and fava – all while being organic.

Roquette believes to accelerate a trend for sustainable food with health benefits, the market needs appealing and tasty products to make plant-based alternatives a reality on consumers’ plates.

The new organic range, available first in Europe, has been developed with chef Morten Fenger, who said the organic Roquette plant-protein range allows him to replace meat 1:1 with plant-based meat in practically all of his recipes with a culinary process as simple as home-cooking.

“I love the creativity that these products allow me to unfold,” Fenger added. “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 wide panel of shapes and textures with a neutral taste and clean label, allowing a variety of meals in meat and fish alternatives, from salad topping to plant-based bacon.

The range is adapted to every local cuisine: plant-based bolognese, curry dishes, kebab and others. Textured vegetable proteins broaden the range of possibilities for daily diets and allow for significant creativity, Roquette said.

According to Jeremy Burks, senior vice president of plant proteins at Roquette: “This new organic range allows us to propose new alternatives, going a step beyond a conventional offer. 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.”

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