Dairy-free, Vegetarian, Creamy texture, 3 times less fat, High in protein with NUTRALYS® pea protein
Processing: fermentation, texturization, ease of use and cost-effectiveness
In terms of processing, the pea protein makes fermentation possible. In terms of texturization, a protein gel comparable to soya is created.
This protein helps stabilise emulsion/emulsification. In addition, it offers trouble-free use while significantly reducing formulation cost. This is why NUTRALYS® is half the price of dairy proteins. NUTRALYS® also has inherently free-flowing properties, which makes the lecithin or other additives and flow agents required in milk and soya protein unnecessary.
NUTRALYS® is also very easily dispersed, with no dust, lumps or foam formation, making it easy to use in manufacturing environments.
The Roquette patented process for pea protein isolate results in a highly purified pea protein (~85% protein content/dry substance) with a high amino acid score of 93 for adults. Unlike other vegetable protein sources, NUTRALYS® has a very low anti-nutritional factor content. This ensures optimal efficiency with high digestibility: approximately 98% - that’s better than whole peas or pea flour and comparable to the best animal protein source.
The amino acid profile of pea protein is well balanced and fulfils the requirements defined by the World Health Organization for adults.
It should also be noted that pea protein isolate has the advantage of being able to offer the recently approved generic claim related to bone health. Categorized as an ingredient, NUTRALYS® is suitable for all-natural, all-vegetable dairy formulations.
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A nutritious and sustainable plant-based product with NUTRALYS® pea protein -
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Non-dairy, Source of plant-protein, Naturally lactose-free & soy-free, Vanilla taste & indulgent texture with NUTRALYS® pea protein -
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Purely plant-based origin, lactose-free, taste +
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Roquette offers a large range of modified starches offering key functionalities in dairy products, including yogurt, dessert and fruit preps.
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