Roquette has launched Amysta L 123, a thermally soluble pea starch developed through a patented, enzyme- and chemical-free process. The ingredient is the first in the company’s new Amysta starch range, designed to support label-friendly formulation in food manufacturing.

Amysta L 123 offers solubility and low viscosity, addressing limitations of native starches in certain applications. Its flowability supports handling and dosing in powdered formulations, while its carrier functionality contributes to mouthfeel and stability during processing and storage. The starch is suitable for use in ready-to-mix beverages, dried soups, sauces, and condiment mixes.

In the EU, the ingredient can be labeled as “soluble pea starch,” and in the U.S. as “pea starch,” aligning with consumer expectations for recognizable ingredients.

“Amysta L 123 is the start of a new journey in label-friendly starch innovation,” says Damien-Pierre Lesot, head of Roquette’s innovation and product marketing for food and nutrition. “By combining a trusted ingredient source with a patented, chemical-free process, we are enabling our partners to create foods that align with consumer expectations for simplicity, transparency, and functionality.”

Roquette developed the Amysta range to help manufacturers shorten ingredient lists and simplify on-pack communication while maintaining performance across applications. The launch supports the company’s broader focus on sustainable design and science-led innovation in food formulation.

“As consumers continue to seek foods that are both transparent and indulgent, Amysta L 123 thermally soluble pea starch demonstrates how Roquette is helping shape a future of simple yet satisfying food experiences,” says Lesot.

Related: Roquette debuts line of organic pea ingredients