Proteine de pois NUTRALYS^e Le meilleur du pois

News

Roquette at the Madrid HIE

An appointment with nutrition & health and sustainable innovation – on the Roquette stand

A pioneer in numerous sectors such as oral health or foods for particular needs, Roquette has been involved for over 50 years with the nutritional improvement of the food offer.
Ever rooted in the naturalness of its ingredients and the pleasure of eating, Roquette will this year present a selection of functional ingredients, backed by a wide range of scientific and nutritional data.
In a changing and demanding regulatory context, Roquette development teams will not only offer solid multi-disciplinary support for their customers and their nutritional and health projects, but also new ideas backed by innovative concepts and prototypes. Based in particular on vegetable proteins, functional fibres or microalgae, these concepts are fundamental to nutritional, well-being and health improvement. At HIE this year Roquette is offering much more than just ingredients – it is offering truly global solutions.

Of central importance to overall public health, nutrition & health has become more than ever a complex subject. In order to cope with it, Roquette - backed by its exceptional experience in the field - is ready to develop for and with its customers solutions that are not only both innovative and pragmatic, but also sustainable, in particular:

- For one of the major food trend: “vegetable plus”.
 

Roquette’s range of proteins brings an original and ethical vegetable touch to protein intake. Recently singled out for distinction by the firm Frost & Sullivan for its unique properties, the new version of Roquette’s NUTRALYS® pea protein enables dairy, dietary, slimming and sports enthusiast products to be designed to be more balanced in terms of vegetable proteins while still maintaining their nutritional and taste values. Of the finished product concepts and prototypes presented on the stand, visitors will be able to discover the potential of “VegBoost“ - an original alternative to milk, 100% vegetable, and designed to bring new development prospects in the ready-to-drink field. Another prototype that strengthens the sustainable innovation possibilities of NUTRALYS®- “AminoFuel” - will be of interest to the designers of products for sports enthusiasts.

Yet another vegetable source of benefits is microalgae, in particular Chlorella, produced and marketed by Roquette. A source of vegetable protein, very rich in vitamin B12 and pigments (lutein and chlorophyll), Chlorella is a concentrate of essential nutrients that Roquette proposes to exploit for many food applications. Backed up by finished product concepts and prototypes, Chlorella’s potential will be revealed on the stand.

- For the many benefits attributed to fibre!
 

With its range of soluble and insoluble functional fibres, Roquette is in a position to offer reliable ingredients that are easy to use and naturally beneficial for nutrition & health.
Possessing characteristics offering excellent digestive tolerance, NUTRIOSE® soluble fibre can play a major role in achieving nutritional intake balance: “less sugar, fat and calories, more fibre” yet all without loss of food flavour. Scientific studies also document the ability of NUTRIOSE® to contribute to digestive health, to weight reduction and to a decrease in the sensation of hunger. An ingredient with many sides, NUTRIOSE® on its own or in combination with other ingredients will be represented on the stand in the form of finished product concepts and prototypes, all of them offering various nutritional and health benefits.

- Regarding the regulatory requirements governing nutritional and health claims

With ingredients backed up by reliable scientific data and supported by multi-disciplinary teams, Roquette is taking up the challenge of nutritional and health claims. Experts will be available on the stand to answer visitors’ questions.

Clearly committed to the aims of sustainable nutrition & health field, Roquette representatives will speak on two occasions at the HIE conferences.

• 17 November – 12.00 (Module A6) Bruno GEHIN (Pea ingredients project leader) will talk about the ingredients produced from peas in the context of ethical sustainable development. 
• 18 November – 13.00 (Module B10) Valerie MACIOCE (Nutrition and Communication Project Manager) will present the results of clinical studies into the effects of a soluble fibre with prebiotic properties on the management of weight and satiety.

For more sales information:
Groupe ROQUETTE
62080 Lestrem Cedex
France
Tel: 03 21 63 36 00

Nutrition Business Unit
E-mail: foodbusiness@roquette.com

The NUTRALYS® pea protein honoured with FROST & SULLIVAN’s Award

The international business research and strategy consulting firm FROST & SULLIVAN has bestowed upon Roquette the «2010 Product Differentiation Excellence AWARD» for its NUTRALYS® pea protein. The award, to be presented next autumn, recognises the inimitable characteristics of NUTRALYS®, as a protein that is not only a reliable and competitive springboard for innovation, but also one whose neutral taste and odour (*) meet critical market demands.

FROST & SULLIVAN is a global growth consulting firm, specialising in new market opportunity analysis. The awards offered by Frost & Sullivan celebrate companies that achieve exemplary performances in their sectors.

In acknowledgement of the distinction shown by NUTRALYS® in the global pea protein market, Roquette has received recognition for 2010. In bestowing this award, FROST & SULLIVAN has identified Roquette’s continual strategies for improvement, particularly related to the sensory profile of pea protein, and has accredited the significant development of a differentiated pea protein with a more neutral taste and odour.

At present, the taste of vegetable proteins persists in being one of the foremost developmental obstacles. In order to be successful, pea protein Isolates need to have a neutral taste, which will not impact the characteristic organoleptic qualities of the finished products.

Upon the discovery of an exclusive process, Roquette assumed the challenge of disabling the taste of pea protein and launched a new version of its protein: NUTRALYS® S85F. The protein’s greatly reduced « green » notes enable greater inclusion rates to be achieved in formulations such as dairy, dietary and slimming products and those dedicated to sports enthusiasts. By improving the sensory profile of pea protein, Roquette has expanded the application prospects of the ingredient.

Originally launched in 2007, NUTRALYS® is a relatively recent ingredient yet has continued to evolve to satisfy market demands. Today it represents a new generation of exceptional proteins on the vegetable protein market. NUTRALYS®, designed to facilitate sustainable innovation (**) in food products, is now not only even more trusted and competitive than before; it remains unique.

(*) => Learn more about NUTRALYS® S85F : the new taste of pea protein


(**) => Discover an example of an innovative finished product concept, VegBoost: A new alternative to milk – 100% vegetable

=> Learn more about FROST & SULLIVAN
 

NUTRALYS® pea protein at IFT expo

The Institute of Food Technologists (IFT) Annual Meeting and Expo is one of the world’s largest gatherings of food industry professionals.
 

With an expected attendance of 15,000 people and 800 companies, this event is an important marketing tool for Roquette to connect with its customers and consumers. This year at the IFT, we will be showcasing Vegetarian ‘Meat’-ball Sub Sliders with NUTRALYS® pea protein.
 

Join us at the IFT 2010 - Booth #3747 for tasty, nutritional bites formulated with Roquette ingredients and see what makes NUTRALYS® pea protein “unique” on the vegetable protein market.

NUTRALYS® pea protein has recently been honoured by the FROST & SULLIVAN with 2010 PRODUCT DIFFERENTIATION EXCELLENCE AWARD

=> Compelling ingredient

=> 100 % matched to target market needs

 => Superior sensory profile

=> For higher rate of inclusion in end-products 

Unique features that make NUTRALYS®  even more TRUSTED, COMPETITIVE, UNIQUE according to FROST & SULLIVAN

"2010 will be a key year for Roquette"

On the occasion of the launch of a « new generation » NUTRALYS®, B. Géhin, details the progress recently accomplished by Roquette in the pea protein field.

Mr. Bruno GEHIN, you are in charge of the development of NUTRALYS® pea protein throughout the world. What is the state of progress of this project for Roquette?

The NUTRALYS® pea protein constitutes a high-performance range with very diverse applications.
2010 will be a key year for Roquette: several watersheds will be crossed:

• From the activity standpoint: The pea sector built up today enables Roquette to be the world number one in pea starch manufacture.

• From the technological standpoint: The NUTRALYS® pea protein range will benefit this year from the setting in place of industrial practices that will ensure significant progress, in particular at the level of the mastery of the organoleptic properties.

This last change will enable us to present innovative concepts to our customers thanks to higher pea protein inclusion rates.

Why is the sensory profile of proteins such an important factor?
Are proteins not consumed in the first place for performance reasons?

In reality, whether we are talking about proteins or another ingredient, every cook or food processing industrialist seeks in the first place to satisfy the taste buds of the consumers. Consequently sensory perception of the ingredient is as important as its nutritional intake.

In Western countries, succulence and conviviality of dishes are associated with meat or fish. They are sources of protein that constitute the « heart of the plate ». Animal protein is associated with gustatory pleasure, which is not the case with protein of vegetable origin.

In point of fact the sensory qualities of protein of vegetable origin have always been a major brake on its use. Endowed with a balanced nutritional profile, NUTRALYS® pea protein had a taste and an odour specific to the vegetable world. The improving of the taste of our protein range was consequently made a strategic area for R&D. After several months of research and the setting in place of a dedicated technology, the “new generation” NUTRALYS® was able to be launched in the spring of 2010.

So if the taste has been improved, there should be greater use made of NUTRALYS®: But could you give a few more details about the changes implemented?

The main work consisted in identifying the origin of the undesirable tastes that were responsible for the « green » or « vegetable » note. Once the molecules responsible had been identified, we set in place specific actions to prevent the presence of these molecules and their formation, from the raw material to the isolated protein.

Thanks to these improvements in our manufacturing process, the new taste of NUTRALYS® pea protein enables high inclusion rates to be attained for formulation. Our customers are now in a position to develop formulas that are richer in vegetable protein, while at the same time keeping the purchase cost at an affordable level for the consumer.

The second benefit is to enable the inclusion of pea protein where animal protein seemed to be inescapable, for example in cheese or dairy specialties and even in some forms of confectionery.

- And the next step?

We are continuing with this improvement and adjustment strategy in order to be in line with the expectations of the food producers. We sometimes work in collaboration with flavourists. The NUTRALYS® range should be extended in the future.

Roquette is investing energetically in Nutrition Health and proteins naturally find their place in these innovation programmes.
At the same time, the sensory aspects of proteins will always be a key success factor for fully satisfying our customers and above all the consumer.
 

VegBoost: a new alternative to milk that's 100% vegetable

Roquette innovation has been in action again with a new ready-to-drink product christened VegBoost. The concept was unveiled at Vitafoods 2010 and offers a new milk*-like, vegetable drink.

100% vegetable in origin, a source of fibre, and free of lactose, gluten, isoflavones and GMOs, Vegetal Booster has numerous nutritional properties. On top of that, the new beverage is based on NUTRALYS® pea protein and NUTRIOSE® prebiotic fibre, making it remarkably smooth and tasty.

Moreover, unlike some other vegetable alternatives to milk (obtained, for instance, from soya beans, hazelnuts, almonds, etc.), it does not contain any major allergens.

The sheer number of VegBoost’s benefits not only makes it distinctive – it is also why it is especially appealing to consumers seeking the well-being associated with vegetables, as well as those who are looking for an alternative to milk that can deliver both high nutritional value and easy digestibility.

And beyond that, vegetal booster’s concentrated combination of nutrition and innovation makes it an ideal concept development candidate for industrial-scale producers.

VegBoost is a patented vegetable drink obtained primarily from NUTRALYS® pea protein, to which is added water, maltodextrin and NUTRIOSE® FM 10** fibre. With a neutral taste, the latter builds in texture and body, allowing it to emulate the smoothness of milk. The improved taste*** of NUTRALYS® is combined with a pear/vanilla flavouring specially developed by Symrise, resulting in a “soft” and “fruity” vegetable drink free of any vegetable notes or bitter aftertaste.

Vegetable “milks” are often recommended to people intolerant of dairy products and lactose. One of the objectives of the VegBoost concept is to excite greater consumer interest, especially among those who wish to maximise the role of vegetable products in their daily diet. VegBoost’s protein content is high and slightly higher than that of cow’s milk or soya milk. It can be consumed by vegetarians and vegans and is recommended for people unable to tolerate lactose, soya bean or other major allergens. Furthermore, the inclusion of NUTRIOSE® prebiotic fibre in the recipe makes VegBoost a “source of fibre”.

The functionalities (organoleptic, nutritional and also technological) of the VegBoost concept have been in part obtained from Roquette’s recent perfection of the pea protein extraction process for its NUTRALYS® pea protein range. Producing a more neutral organoleptic profile, high solubility and dispersibility, these technological advances are what make VegBoost different from other vegetable proteins. Thanks to such developments, Roquette is demonstrating to food producers just how easy its vegetable protein is to use. That’s why the VegBoost is opening up innovation possibilities in the ready-to-drink field, in desserts, as a culinary aid (in a natural formula), in ice creams, etc, etc - the potential is enormous.

=> VegBoost is truly a springboard to the future! 

* The designation « milk » is currently defined by European regulations (EEC regulation No1898/87 dated 2 July 1987). These specify that it is reserved exclusively for the product of normal mammary secretion obtained by one or more milkings without either addition thereto or extraction therefrom».

** NUTRIOSE® FM 10 (a soluble fibre produced and marketed by Roquette) is produced from maize.

***NUTRALYS® benefits from a specific technology that distinguishes it from the other vegetable proteins, in particular its more neutral taste and odour (see press release « the new taste of pea protein– May 2010).

The Pea Protein journey

Presentation: "How technology has opened up new opportunities for pea protein ingredients"

Bruno Géhin, Global Pea Protein Development Manager at Roquette, gave this presentation at the Nizo Forum held on April 22nd-23rd 2010 about "Protein extraction and functionality".

He explains how, over the last 50 years, genetic, extraction, drying and sensory technologies have made NUTRALYS® pea protein an efficient and affordable ingredient of use in an increasing number of applications.

The New Taste of Pea Protein

Up till now, the main restriction on the use of vegetable proteins was their taste - differing slightly, depending on the botanical origin of the protein, but with a persistent odour and so-called « green » (or vegetable) sensory notes. A pity, because vegetable proteins exist – such as those extracted from the pea – that offer a whole range of advantages, whether nutritional, functional or ethical. This is the case with the pea protein produced by Roquette and marketed under the name NUTRALYS®. Non-GMO, with high nutritional value, superior digestibility, attractive labelling and from a reliable, traced source, it is the product of an original and proven process. NUTRALYS® is also suitable for the formulation of foods conducive to sustainable development. With so many advantages, it is a major ingredient in the protein market.
 

However, a taste natural to the vegetable world – even though only slight in the case of pea protein – remained a brake on its development. This was particularly the case in food applications such as slimming or sports diet products, in which the protein levels are inevitably very high. Likewise in sweetened food products and dairy products.

 

NUTRALYS® S85F (containing 85% protein) benefits from a specific technology that sets it apart from other vegetable proteins. With a unique sensory profile, NUTRALYS® S85F has a more neutral taste and odour than the other pea proteins. As a result it can be successfully used at the high inclusion rates needed for certain formulations.
 

For example, Laboratoire PYC* has developed for Roquette a meal replacement recipe in which 100% of the milk protein usually used is replaced by NUTRALYS® S85F. The result is outstanding. The organoleptic qualities are preserved. This example shows how NUTRALYS® can meet consumer demands for safety, health, well-being, ethics and above all taste. What is more, NUTRALYS® S85F appeals to the producer in search of a functional and economic protein for his product.
(*) www.laboratoire-pyc.fr

Roquette’s NUTRALYS® range of pea proteins proves that the vegetable world can offer proteins of quality not only from the nutritional standpoint but also from the sensory. Roquette’s know-how is based on its ability to process renewable vegetable raw materials to create ever more innovative products for industry. NUTRALYS® S85F is yet another example.
 

Responsible Economy Trophy 2009

The prizes recognize the commitment of Roquette towards a sustainable development policy.

Roquette has resolved to make sustainable development an integral part of its coporate model.

Pea processing demonstrates this involvement. This renewable raw material produced in France is clearly recognized as being environmentally friendly.

Roquette presents at FIC 2010 Shanghai, March 23-25

With the great increase of overweight and obesity but also hypertension and diabetes in China, “Less sugars, less fats” and “Weight management” become a common concern of Chinese consumers. However, pleasure and delicious taste always come first. In addition, supply of competitive and innovative ingredients, plus sustainable development are major strategic challenges for Chinese food manufactures. In order to cope with these, the companies need reliable and experienced partners such as Roquette group.

Roquette will take the opportunity of FIC 2010 Shanghai to present a selection of functional, nutritional ingredients originating from renewable raw materials. These ingredients allow nutritional optimization of your products while preserving their taste. Our polyols, and particularly our SweetPearl^TM maltitol, our NUTRIOSE® a soluble dietary fiber produced from wheat or maize, our new ingredients from pea （NUTRALYS® pea protein and pea fiber）, contribute significantly to achieving innovative and balanced recipes.

Balanced nutritional profile
Consumers today are interested in healthy eating but don’t want to compromise on taste. Achieving a BALANCED NUTRITIONAL PROFILE without sacrifice of delicious taste is now possible with Roquette new ingredients and technology: NUTRALYS® pea protein.

Satiety and intestinal well-being benefits
Making it easier for the consumer to delay hunger, SATIETY looks likely to be the strongest driver of the WEIGHT-MANAGEMENT market’s future direction. With the backing of finished products and concepts, Roquette ingredients, such as NUTRIOSE® soluble fibre, offer fresh prospects in the fields of SATIETY and INTESTINAL WELLBEING BENEFITS. Roquette’s NUTRALYS® pea protein will naturally have an important role to play in the formulation of balanced products in this context as well.

 Pea ingredients benefits
Pea, one of the oldest sources of food, combines energy from starch, protein and fiber for human nutrition. Roquette opens a new future for pea by offering FAMILY OF PEA INGREDIENTS: NUTRALYS® protein, Insoluble pea fiber and unique starches. With nutritional and technological properties, they offer you health benefits, dedicated dieting, cost optimization and improved texture & appearance. Moreover, the cultivation of pea and production process of these ingredients from pea are both environmentally friendly.

This year, Roquette’s stand will be dedicated to the presentation of product concepts. Visit our stand to sample and decide what you like. Our experts will stand at your disposal for further information and remain fully engaged in continuing to contribute to your success. Roquette China Nutrition team looks forward to meeting you on its booth West Hall/1F/1F40/1G39.

Do not miss Roquette seminars held on 13:30 to 16:30 pm, March 23rd!

Roquette seminar schedule and subjects:

Time: 13:30 - 16:30 23rd of March, 2010

Venue: Meeting Room 9, 2nd Floor, East Hall of SECEC

Topics and speakers:

1. Balance sugars and fats, improving nutritional profile of your food
Speaker: Mr. D.P. Lesot, Roquette Asia nutrition technical support team manager

2. Green ingredients from Pea, a new family offering nutritional and technical properties
Speaker: Mr. F. Hu, Roquette China nutrition technical development manager

For local contact:
Roquette Shanghai: (86-21) 5403 9922
Roquette Beijing: (86-10) 5911 1688
Roquette Guangzhou (86-20) 8375 2768

roquette.china@roquette.com

Roquette at the Vitafoods Show - Stand No 974

18-20 May 2010 – Palexpo / Geneva - SWITZERLAND

Well-being, Health, Nature: key words and all powerfully associated with the ingredients to be found on the Roquette stand!

With NUTRALYS® Pea protein, proteins of vegetal origin (peas), NUTRIOSE® fibre and ALGOMED® Chlorella, Roquette is:

• Helping bring about better balance in nutritional intakes
• Opening up new perspectives in the fields of satiety and digestive health with NUTRALYS® proteins also have a natural role to play in the satiety field.

Over and above the functionalities offered by these ingredients, Roquette experience is also reflected in its multi-disciplinary support teams, whose skills have been key to the group’s reputation, built up over more than 75 years. Covering applications, technology, nutrition, regulatory issues, marketing and more, these skills represent Roquette’s powerful combination of accurately targeted human resources backed by highly effective application laboratories and leading-edge analytical equipment.


Not only quality ingredients, but global solutions will be on show for you on the Roquette stand at Vitafoods 2010.
 

WHITE PAPER - NUTRALYS® Pea protein for more profitable innovation

Short-term cost-saving measures during the downturn should be complemented by innovating for the long-term future.

NUTRALYS® is key to securing the success of New Product Development by meeting today’s reliability and customer satisfaction challenges.

Non-GM vegetal ingredients

This summer, soybean meal imported from the US was found to contain unauthorized traces of GM maize. Contamination was also detected in linseed.

The industry is finding it increasingly difficult to guarantee that shipments will not contain traces of GM.

Roquette's NUTRALYS® is the protein you can trust to meet customers' requests for non-GM certified food.

NUTRALYS® avoids GM contamination problems today - and in the future, too: yellow pea production is increasing in France (17 % more in 2009). This local origin allows Roquette to offer non-GM certified protein and other functional ingredients made from Pisum Sativum.

Roquette at FI India 2009 - Booth C2

Mumbai – 23-24 October 2009

Since it was established in 1933, Roquette has worked with the products of nature to adapt them to the needs of food manufacturers.

Backed up by its large range of ingredients and widely acknowledged expertise, Roquette will take advantage of FI India to present new ingredient solutions that meet the challenges faced by the food producers – i.e., the formulation of products which are not only reliable, innovative, convenient and economically viable but that also deliver credible nutritional values and are environmentally friendly.

This year, Roquette will welcome you on booth C2 where you will have the chance to discover new product ideas in which innovation, pleasure and nutrition come together and to get acquainted with:

• SweetPearl™, Roquette’s maltitol, the outstanding sweetener that comes with nutritional benefits and new sweetness sensations;
• NUTRIOSE® a unique source of fibre with an exceptional digestive tolerance;
• NUTRALYS® a new generation of vegetable protein extracted from the pea.

Roquette will also participate to a showcase on 24th of October at 11.30 AM.
Subject: “Opportunities and obstacles with newer food ingredients for nutritional and functional improvement of processed foods”.

Contact details :
ROQUETTE INDIA PRIVATE LTD
Office n°702, 7th floor Powai Plaza
Hiranandani Gardens - Powai
Mumbai 400076 - INDIA
e-mail : foodbiz.india@roquette.com
 

For more information about FI India 2009, please click here to visit the dedicated website

Roquette at FIE 2009 - Offering the best of nature

Frankfurt - 17, 18, 19 November
HALL 9 / STAND B10

 

More than ever, consumers’ expectations are focussed on the health and nutrition aspects of food. Likewise, taste, quality and nutritional profiles, along with the supply of competitive and innovative ingredients, plus sustainable development, are major strategic challenges for the food processing companies.

In order to cope with these, the companies need reliable and experienced partners such as the Roquette group. FIE 2009 will be the opportunity for Roquette to present them with a selection of ingredients produced from renewable raw materials that are capable of providing the urgently needed response in an innovative, effective and sustainable way.

With the backing of finished product studies and concepts, these ingredients, such as NUTRIOSE® fibre, offer fresh prospects in the fields of satiety and digestive benefits. Roquette’s NUTRALYS® vegetable proteins will naturally have an important role to play in satiety mechanisms as well.

In the context of nutritional profiles, the properties of SweetPearl™ maltitol, NUTRIOSE®, ingredients produced from peas (PEA FIBER IG and NUTRALYS®), GLUCIDEX® 1 maltodextrin, CLEARAM® and CLEARGUM® modified starches, are indispensable balancing certain nutrients such as sugars and fats.

Because fibre is so essential for the consumer (as demonstrated by a recent survey*) Roquette will propose an original means of fibre enrichment for all the food products and beverages typically consumed during the day: a simple innovation for effective and economical fibre enrichment, with dramatic growth potential. 
 

 “Do better, with less” – a motto all the rage at present, so Roquette will put the emphasis on numerous solutions for:

• Replacing gum arabic, gelatine and also animal and vegetable proteins with more economical high-quality alternatives. 
• Increasing production yields. 
• Improving the texture and stability of finished products.

Gustatory pleasure is the overriding priority for any Roquette solution. Visitors will be able to come to their own conclusions at the «TASTE SPACE » on stand where recipe preparation and tasting sessions will be organised throughout the day.

*: Consumer survey conducted for Roquette by Cegma Topo in June 2009 in France, Italy and the UK
 

For more business information:
ROQUETTE Group –Nutrition Business Unit
62080 Lestrem Cedex FRANCE
www.roquette-food.com

Email: foodbusiness@roquette.com
Tel: + 33 321 633 600
Fax: +33 321 633 850
 

Nutritional gastronomic delights with NUTRALYS® pea protein

Italian customers and journalists recently met up at the School of Culinary Arts in Milan to attend a seminar, organised by Roquette, that explored the connections between nutrition and gastronomy.
 

PIETRO LEEMAN*, an outstanding Italian chef well-known for his focus on healthy and balanced dishes, took the opportunity to revisit some of his traditional recipes using NUTRALYS®. The results included “egg-free tiramisu with yoghurt and fruit”, “vegetarian roast with seitan and pea protein” and “egg-free mayonnaise with almonds or peas”, to mention just a few of his tours de force.
The audience was unanimous: Chef LEEMAN had succeeded in truly combining nutrition and gastronomy. With the help of the technical and nutritional properties of NUTRALYS®, even the fussiest of gourmets could complain no longer: the pleasure of eating fine food could be successfully combined with the reassurance of healthy and balanced nutrition.
 

(If you want to try Pietro Leeman’s fabulous recipes please contact Roquette)


 

* Chef at Milan’s JOIA Restaurant

Roquette highlights its Healthy solutions at Natural Products Expo West

Roquette America, Inc. is committed to creating healthy solutions. Let our dedication to research and science, consumer market trends and expertise in applications help you succeed.

 

VISIT BOOTH #646

March 6-8, 2009
Natural Products Expo West
Anaheim, CA

A versatile non-GMO soluble fiber with prebiotic effects, extended energy release, and excellent digestive tolerance; an innovative ingredient solution to weight management and satiety needs

A non GMO, natural, vegetable protein with outstanding nutritional and functional benefits; a promising alternative to soy and dairy proteins in a variety of food and health applications.

Roquette India in Mumbai

• The Leguminous plants farming industry: this type of cultivation doesn't require for example much fertilizers, exhibits low needs for irrigation, allows extraction of proteins and micro-constituents without using any chemical solvent, and generates products at low risk of contamination (e.g. mycotoxines, pesticides) and not identified as major allergens.  

• Exploring the Microalgae farming: this cultivation requires mainly CO2 and light, is a "hors-sol" type of farming, leads to production of dietary substitutes for fish farming. It comes within the scope of the exploration, extension and keeping of the biodiversity and will allow emerging of new functional bioactive components (for example anti-pathogenic micronutrients).  

• The research on innovative functional products: these can be designed not only for preventing and reducing the risks of chronic illnesses linked to ageing and/or diets, but also for improving wellness and reducing suffering of ill people.

• Screening unknown richness of some dietary by-products still unexploited in human diet, to make them economically accessible to deficient populations.  

Roquette at FI India 2008 - Stand B10
Mumbai 3 - 4 October, 2008

<B>Health, tastiness and functionality<br/>Your success is in the recipe!</B>
  

 Roquette India’s team looks forward to meeting you on booth B10 and presenting you our large range of products among which:

• MALTISORB® and NUTRIOSE® for production of sugar-reduced or sugar-free products.

• NUTRIOSE® a unique source of fibre with an exceptional digestive tolerance.

• NUTRALYS® a new generation of vegetable protein extracted from the pea.

Contact details:

ROQUETTE INDIA PRIVATE LTD

Office n°702, 7th floor Powai Plaza

Hiranandani Gardens - Powai

Mumbai 400076 - INDIA

e-mail : foodbiz.india@roquette.com

Visit our web site :

www.roquette.com

www.aboutmaltitol.com

www.nutriose.com

www.pea-protein.com

Roquette present at IFT 2008
Visit us at IFT 2008
Booth 3936