Join Roquette at Bridge2Food Europe 2026
Roquette’s Food and Nutrition team is pleased to announce that we will be attending Bridge2Food Europe 2026 from June 9 to 11.
What’s on the menu?
Listen our technical workshop
Benjamin Voiry, Global Protein Product Marketing Leader at Roquette
Topic
Discover our latest advances in plant-based and high-protein solutions at Bridge2Food Europe 2026. Attend our technical workshop, “Fulfilling plant-based and high-protein market demands through pea and fava protein solutions”, where our experts will discuss plant-based protein & cellulosics, explore the potential of hybrid meat, and share practical insights.
Experience two featured concepts:
- Vegetarian Ball: Meat-like texture and high protein in a vegetarian format, crafted with NUTRALYS® T70S-02 textured pea protein and METHOCEL™ MX 0209 methyl-cellulose.
- Plant-Based Blueberry Alternative to Yogurt: A dairy-free and indulgent option, providing a source of protein and extra creaminess with NUTRALYS® FAVA S900M fava bean protein.
Time
Tuesday, June 9th (14:00 - 18:00 pm)
Join us at booth F13
We invite you to visit Roquette at booth F13 to speak with our experts and discover our latest innovations in plant-based ingredients, with a focus on protein solutions. Explore how our ingredients can help you meet the evolving needs of today’s market.
Don’t miss the opportunity to experience our featured concept:
- Soft and Nutritious Savory Cake, Mediterranean Style: Enjoy a savory cake made with NUTRALYS® B85F pea protein and NUTRIOSE® FB 06 soluble fiber, designed for softness, taste, and nutrition.
- Gluten-Free Toast Bread: Meet the needs of those consumers who are gluten-intolerants. We propose a gluten-free toast bread with texture close to that of regular bread that everyone can enjoy, thanks to WELLENCETM GF 47129 HPMC and CMC.
We look forward to seeing you there and exchanging on the future of plant-based foods.