Bakery and Snacks

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 fiber ranges.

US food customers can access online a large selection of plant-based food ingredients: Learn more.

Our solutions for

More fiber, more effectively

Today's consumers seek optimum nutrition in their food – while preserving taste and convenience. NUTRIOSE®, an invisible, safe, stable, prebiotic, and soluble fiber, meets this global demand.
More vegetable protein

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

Roquette offers different, highly complementary and tailor-made solutions to sugar substitution.
Formulate new and original textures with our precooked maize starches

Differentiate your snacks with pregelatinized starch PREGEFLO® coatings that add texture to your snacks!