Research on health and nutrition

Health and nutrition are right at the height of the preoccupations of the Research teams and Development strategies at Roquette.

In fact, in addition to the knowledge about the organoleptical characteristics (taste, texture and so forth…) that one ingredient will bring to a food, it is just as important to know more about the impact of this ingredient on an animal or human organism, and to clearly identify its nutritional or health benefits.

That is why the nutrition and toxicology teams in Roquette work closely with many well-known institutes, universities and hospitals to explore the fields of gastrointestinal benefits (digestibility, colon health, prebiotic effect, digestive tolerance, local immunity), energetical impact, glycemic response, metabolic consequences and lipidic metabolism. Furthermore, prospective research in the field of health and nutrition is very active in Roquette.

The beneficial impact of Roquette's ingredients are not only regularly presented during scientific congresses and symposia using scientific posters or oral presentations, but also published in peer-reviewed newspapers or in the professional press. Moreover, most of this information is available on the Internet websites, and passed on customers, with critical benefits for them.