FRANCE – Roquette, a global leader in plant-based ingredients, has announced the launch of its newest product, NUTRALYS Fava S900M, the first protein isolate derived from fava beans in the company’s plant protein range.
According to the company, NUTRALYS Fava S900M, with a protein content of 90%, is suitable for a variety of applications, including meat substitutes, non-dairy alternatives, and baked goods.
Romain Joly, Global Head of the Proteins Business Line at Roquette, highlighted the unique nature of the product noting that as part of the pulse family, fava beans have long been valued for their properties in textured applications.
However, he noted that in recent years, the focus has shifted to their ability to deliver high protein levels and leverage sensory attributes.
“Through extensive research and development, we have been able to unlock the immense potential of fava beans in protein fortification,” he said.
“The high protein concentration allows for low usage ratios, making it an attractive option for food brands looking to optimize formulations and cost efficiency. Additionally, its clean taste, light color, and excellent functional properties offer significant benefits for various food applications.”
Fava beans, being part of the pulse family, are recognized for their natural nitrogen-fixing capacity, which reduces the need for nitrogen fertilizers.
Highlighting the company’s commitment to sustainability, Benjamin Voiry, Marketing – Plant Proteins at Roquette noted that with the new product, the company is aiming at addressing the evolving needs of the industry while prioritizing environmental responsibility.
Meanwhile, since its formation in 2009, Roquette has consistently pushed the boundaries of sustainable manufacturing, implementing initiatives such as using biogas from manure, solar panels on dairy farms, and sourcing deforestation-free soy.
The launch of the products comes at a time when the plant-protein market and animal-free protein market are experiencing an influx of innovation, with vegan protein popping up in numerous food and beverage categories.
According to Innova Market Insights, Soy protein, pea protein, and wheat protein are the most widely used plant-based protein ingredients.
However, plant-based protein ingredients from other types of legumes such as the Fava beans have also emerged.
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