How Roquette’s NUTRALYS® range is shaping the future of sustainable, consumer-driven protein innovation
As global food systems evolve to meet rising demands for sustainability, health, and accessibility, plant proteins are no longer niche – they’re necessary. Roquette, a pioneer in plant-based ingredients, is leading this shift through its NUTRALYS® range, offering tailored protein solutions that balance functionality with consumer expectations. While taste and texture remain paramount, it’s trust-built through science, transparency, and performance – that is increasingly becoming the key to widespread adoption.
Roquette is a prominent name in the plant protein sector, widely known for its work in pea protein. But the company is not interested in just supplying a raw material. Romain Joly, Head of the Proteins Business Line, emphasizes a principle of ‘functionality by design’ – developing ingredients that align with real consumer needs and manufacturing realities. “Our approach is really driven by what consumers expect – and, by extension, what our direct customers expect,” Joly says. “We combine functionality, health benefits, sustainability, and quality in a way that reflects how people actually want to eat.”
Roquette’s NUTRALYS® portfolio is developed with this principle at its core. Each ingredient is created to meet real-world demands – whether for ready-to-mix protein powders, beverages, snack bars, or dairy alternatives. Take NUTRALYS® S85F Organic, for example. This pea protein isolate is designed for clean-label, high-protein applications where creaminess, low sodium (just 0.5%), and reduced foaming are critical. Ideal for ready-to-drink (RTD) beverages and shakes, it reflects Roquette’s commitment to taste and performance without compromise.
“This is a tailor-made product that really supports the consumer experience,” says Joly. “In food, taste always comes first, then price, and then everything else. That’s why our formulations are built to deliver not just nutrition but enjoyment.”
Responding to a changing health landscape
One of the most significant developments influencing protein innovation is the rapid rise of GLP-1 medications for weight management. These treatments are altering consumer eating habits – reducing appetite and encouraging smaller, more nutrient-dense meals. Roquette sees this as a critical opportunity to support food manufacturers with protein ingredients that maintain satiety, aid muscle retention, and offer a high nutritional return per calorie.
Plant proteins like those in the NUTRALYS® range are particularly well-suited to this shift. “We’re seeing more demand for proteins that align with new consumer routines—on-the-go, high in protein, but also low in fat and free from allergens,” Joly explains. “That’s where products like NUTRALYS® Fava S900M come in.” This fava protein isolate is Roquette’s first of its kind, offering 90% protein content, high gel strength, and excellent viscosity control – enabling strong nutritional claims in compact meal formats such as yogurts or RTDs.
Another innovation, NUTRALYS® H85, is Roquette’s first food-grade hydrolyzed pea protein. Designed for challenging applications like bars and high-protein beverages, it supports soft textures and stability without increasing viscosity — a barrier in plant-based formulations.
Scientific backing builds trust
Consumer trust in plant proteins hinges on more than claims — it requires validation. Roquette has invested in scientific research to substantiate the efficacy of its ingredients. Its NUTRALYS® pea protein, for instance, has been the subject of 6 clinical trials demonstrating support for satiety and muscle mass development. It also achieved a DIAAS (Digestible Indispensable Amino Acid Score) of 100 – signifying balanced amino acid composition and excellent digestibility.
“This score is significant because it puts plant proteins on par with animal-based options in terms of quality,” says Joly. “We’re committed to transparency and science because they help bridge the perception gap and build lasting confidence in plant-based nutrition.”
Tackling supply and sustainability challenges
Roquette’s leadership in the protein space also reflects its broader commitment to sustainable sourcing and resilient supply chains. Its state-of-the-art facility in Portage la Prairie, Manitoba – the world’s largest pea protein plant – anchors its ability to scale production while supporting Canadian farmers. This local-first approach strengthens traceability and aligns with fair trade policies, such as anti-dumping regulations that encourage responsible competition.
However, the organic protein market presents its own set of challenges. Organic peas, for example, show more variability in yield and composition. Roquette has developed specialized sourcing and processing protocols to manage these fluctuations, ensuring consistency in flavor, solubility, and texture. This effort is part of its Life+ Nature program, which promotes regenerative agriculture, biodiversity, and water efficiency.
“We’ve built an organic supply chain that allows our customers to confidently communicate sourcing credentials to their consumers,” Joly explains. “It’s about giving them the tools to tell the right story.”
The future of fava – and beyond
Fava protein is one of the most promising new additions to Roquette’s portfolio. While it remains lesser known than other plant proteins, it offers Impressive nutritional and sustainability advantages. The challenge lies in awareness: “Fava beans go by many names – horse bean, field bean — so recognition is low,” says Joly. “Strategic communication is essential to unlocking its potential.”
Roquette is already working on future iterations of its fava protein isolate, confident that momentum will grow as more consumers and brands discover its clean-label appeal and versatility.
Co-creating a protein-powered future
For Roquette, innovation isn’t a solo endeavor – it’s a partnership. The company works closely with customers through global innovation centers, offering hands-on support from concept to commercialization. Whether it’s developing a gut-friendly, high-protein dessert using Al-generated consumer insights or optimizing textures for plant-based yogurts, Roquette’s co-creation model ensures regional tastes and global trends are both reflected in the final product.
“Taste and affordability will always be the top two drivers,” says Joly. “But trust, science, and partnership are what sustain long-term growth. The more we understand plant proteins, the more we can trust them – and the better we can feed the future.”
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