Roquette launches a new rice protein
Roquette has launched two rice protein that add a new botanical origin to its current portfolio.
With Nutralys rice protein, Roquette offers consumers a familiar, safe and nutritious alternative protein with premium quality and high standards of production.
The rice protein by Roquette will be presented for the first time during IFT FIRST event, July 10-13, in Chicago.
This launch is a new step in the group’s commitment to develop a new plant-based cuisine that supports healthier lifestyles.
Rice protein is popular among nutritional applications such as special diet foods, sports nutrition or snacks.
Product launches with rice protein rose at 20% CAGR over 2017-2021, according to Innova Market Insights. A strong growth is also foreseen for dairy (+38% CAGR over 2019-2021) and meat alternative applications (+122% CAGR over 2019-2021) as rice is a well-known, familiar ingredient for savoury foods and desserts.
To health-conscious consumers who look for plant-based foods and beverages to support their active lifestyle, Nutralys rice protein offers a non-GM, gluten-free and tasty plant-protein source, to associate with Nutralys pea protein for a complete vegetarian protein supplementation.
A new botanical origin, proof of Roquette’s power to constantly innovate
A survey conducted by Innova in 2020 shows that rice is the second preferred protein alternative for consumers. The new Nutralys rice protein range, composed of a rice protein isolate and a rice protein concentrate, will be first available in North America and in Europe.
With a fine particle size that contributes to smooth and soft texture, and an appealing light cream colour, rice protein benefits from a good dispersibility and flowability. This allows great applications in fields such as specialised nutrition, especially in combination with other plant proteins such as pea protein.
According to Jeremy Burks, senior vice president of plant proteins at Roquette, there is an “unstoppable food revolution” underway that is changing how people eat. “In the USA or in Europe, consumers are asking for better plant-based protein that tastes great while being nutritious and safe,” Burks said. “Building on our more than 40 years of expertise in plant proteins, today we offer a new rice protein to stay at the forefront of this shift and to keep building the plant-based cuisine of the future! At Roquette, we aim to be the best partner for all our customers and all food lovers.”
