Baking

Bread, cakes and pastries, biscuits, cereals and bars, together with salty snacks constitute today’s wide baking offer.
Responding to fast-growing consumer needs for friendly labelling, nutritional improvement and sustainable manufacturing is today part of the top priorities of baking industries. That’s definitely where Roquette can help, thanks to efficient ingredients such as plant protein and soluble fibre ranges. 
 

Our solutions

  • baking-fibre

    More fibre, more effectively

    Today's consumers seek optimum nutrition in their food – while preserving taste and convenience. An invisible, safe, stable, prebiotic, and soluble fibre, NUTRIOSE® meets this global demand.
  • baking-biscuit-protein

    More vegetable protein

    Empowering plant proteins… Variety unlocks innovation. Protein choice is critical, Roquette processes 2 raw materials: peas and wheat. Their remarkable synergies promise unlimited innovation for the Baking producers.
  • Sugar reduction

    Roquette offers different, highly complementary and tailor-made solutions to sugar substitution.
Events

Find out more about our solutions for food

Selected ingredients

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