Resources
From concept sheets to technical brochures, discover the tools and insights our Food and Nutrition experts create to help food producers innovate faster and smarter.
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The Science Behind
Published March 04, 2024
The health benefits of NUTRALYS® pea protein in healthy volunteers
Offering the best of plant-based nutrition to meet specific needs at different steps of life
Insights
Published January 16, 2024
Roquette Ensures Continued Organic Compliance as Regulations Change in the USA
As USDA organic regulations tighten under the new Strengthening Organic Enforcement rule, discover how Roquette ensures full traceability and compliance across its organic pea protein and starch supply chain
The Science Behind
Published August 31, 2023
Your Body Digests NUTRALYS® Pea Protein Very Well. But Proving it Scientifically Was Far From Easy.
Digestibility is one of the top questions food developers ask about plant protein. Discover the clinical study that gave NUTRALYS® pea protein a DIAAS score of 100%, on par with high-quality animal proteins
Insights
Published August 24, 2023
How Does the World’s Largest Pea Protein Plant Ensure Quality?
As the world's largest and first-ever greenfield pea protein facility, Roquette's Manitoba plant was built to reinvent quality control. Here's how it's done, from raw pea to finished NUTRALYS® ingredient
Formulation Guidance
Concept sheet & Recipe
Published August 15, 2023
Ready-to-Drink Vanilla Protein Shake
How to reach high-protein content and develop a complete nutritional drink with smooth and fluid texture
Formulation Guidance
Concept sheet & Recipe
Published May 25, 2023
How to Produce Bars
Discover Roquette's formulation guidance process for high-protein, fiber-enriched dough and cereal bars, using NUTRALYS®, NUTRIOSE®, and GLUCIDEX® ingredients
Formulation Guidance
Concept sheet & Recipe
Published January 11, 2023
Organic plant-based seafood spread
With NUTRALYS® pea protein
Formulation Guidance
Published November 16, 2022
On-the-go healthy granola bites
A crunchy, high-fiber snack for busy lifestyles—discover how NUTRIOSE® soluble fiber adds prebiotic support to these convenient, on-the-go granola bites.
Insights
Published September 15, 2022
Gelatin-Free Confectionery: Meeting the Texture Challenge
Gelatin-free is on the rise in confectionery, driven by consumers who want indulgence without compromise. Discover the trends behind this shift—from texture preferences to the growing appeal of starch as a plant-based alternative
The Science Behind
Published August 31, 2022
Slowly digested carbohydrate from Roquette
With a glycemic index nearly four times lower than maltodextrin, Pea Starch LN30 offers a smart carbohydrate choice for sports and clinical nutrition. Discover the data behind its performance in powder shakes and energy bar
Formulation Guidance
Concept sheet & Recipe
Published August 26, 2022
On-the-Go Breakfast Drink
A portable breakfast that delivers 13.6g of protein and 10g of fiber—dairy-free, soy-free, and formulated with NUTRALYS® pea protein and NUTRIOSE® soluble fiber for a smooth, satisfying start to the day.
Formulation Guidance
Concept sheet & Recipe
Published August 24, 2022
How to produce jelly and wine gums
Jellies, wine gums, hard gums, pectin jellies: explore the mogul molding process and why controlling starch cooking is essential to getting the right texture
Formulation Guidance
Concept sheet & Recipe
Published August 23, 2022
Plant-based gummies
Gelatin-free doesn't mean texture-free. Discover how CLEARGUM® thin-boiling starches deliver the elasticity, gel strength, and long-term stability needed for great plant-based gummies in this formulation guide
Formulation Guidance
Published August 22, 2022
Protein Mango Smoothie
Real fruit, 15g of plant protein, and a naturally creamy texture—discover this dairy-free mango smoothie recipe built around NUTRALYS® pea protein