4 May 2010 --- Roquette innovation has succeeded in optimising the extraction process of its NUTRALYS pea protein. The result: the vegetable taste and smell generally associated with vegetable proteins are significantly reduced. With NUTRALYS S85F, Roquette opens up new prospects for development in the world of vegetable-derived products, in particular for certain food applications such as dairy, dietary and slimming products and those dedicated to sports.

Up till now, the main restriction on the use of vegetable proteins was their taste - differing slightly, depending on the botanical origin of the protein, but with a persistent odour and so-called “green” (or vegetable) sensory notes. A pity, because vegetable proteins exist – such as those extracted from the pea – that offer a whole range of advantages, whether nutritional, functional or ethical. This is the case with the pea protein produced by Roquette and marketed under the name NUTRALYS. Non-GMO, with high nutritional value, superior digestibility, attractive labelling and from a reliable, traced source, it is the product of an original and proven process. NUTRALYS is also suitable for the formulation of foods conducive to sustainable development. With so many advantages, it is a major ingredient in the protein market.

However, a taste natural to the vegetable world – even though only slight in the case of pea protein – remained a brake on its development. This was particularly the case in food applications such as slimming or sports diet products, in which the protein levels are inevitably very high. Likewise in sweetened food products and dairy products.
 
NUTRALYS S85F (containing 85% protein) benefits from a specific technology that sets it apart from other vegetable proteins. With a unique sensory profile, NUTRALYS S85F has a more neutral taste and odour than the other pea proteins. As a result it can be successfully used at the high inclusion rates needed for certain formulations.

For example, Laboratoire PYC has developed for Roquette a meal replacement recipe in which 100% of the milk protein usually used is replaced by NUTRALYS S85F. The result is outstanding. The organoleptic qualities are preserved. This example shows how NUTRALYS can meet consumer demands for safety, health, well-being, ethics and above all taste. What is more, NUTRALYS S85F appeals to the producer in search of a functional and economic protein for their product.

Roquette’s NUTRALYS range of pea proteins proves that the vegetable world can offer proteins of quality not only from the nutritional standpoint but also from the sensory. Roquette’s know-how is based on its ability to process renewable vegetable raw materials to create ever more innovative products for industry. NUTRALYS S85F is yet another example.