Roquette - Page 1 | Snack Food & Wholesale Bakery

Roquette debuts pea protein isolate

The snack and bakery ingredient can be used for plant-based innovation.

SF&WB Staff

March 2, 2026

The product aims to provide complete nutritional benefits while significantly reducing vegetal or pea notes.

Roquette introduces thermally soluble pea starch

Amysta L 123 is developed through a patented, enzyme- and chemical-free process.

SF&WB Staff

October 30, 2025

Amysta L 123 is the first in the company’s new Amysta starch range, designed to support label-friendly formulation in food manufacturing.

Roquette debuts line of organic pea ingredients

Ingredients will address consumer demand.

October 14, 2022

Ingredients are produced at its plant in Portage la Prairie (MB, Canada) and supported by peas sourced in a network of organic pea growers from Canada.

Roquette launches rice protein

The launch adds a new botanical origin to Roquette's current portfolio.

June 23, 2022

The company extends its NUTRALYS plant protein range to better address consumer demand for healthier food.

Roquette opens world's largest pea protein plant

Roquette celebrates opening of world's largest pea protein plant

November 23, 2021

Roquette celebrated the opening of the world's largest pea protein plant on November 17, 2021, further extending its leadership position to meet surging global demand for alternative proteins.

Roquette plant-based protein ingredient

August 18, 2016

Roquette recently introduced NUTRALYS T70S. This new 100% plant-based new texturizing protein ingredient is made exclusively from yellow pea. NUTRALYS T70S has a neutral taste and color, allowing a variety of meat substitutes with different flavors, colors and outstanding sensory performance.

Sweeteners: Sweetening Consumers’ Candy Choices

Ongoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.

Bernie Pacyniak

January 23, 2014

There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.

Roquette to showcase its microalgae ingredients at IBIE

October 1, 2013

Roquette, a global leader in renewable, plant-based raw materials, will showcase its microalgae ingredients for baking professionals Oct. 6-9 at IBIE 2013 in Las Vegas.

Solazyme Roquette Nutritionals develops new whole algalin flour

May 3, 2012

Solazyme Roquette Nutritionals is developing new lipid-rich flours that enable produce developers to create bakery and dessert products with super nutrition and taste. Solazyme Roquette Nutritionals was formed between Solazyme and Roquette as an ingredient solutions provider that develops natural, functional ingredients, like those featuring microalgae, for food and beverage applications.

Supplier News

Pea protein can boost nutrition of chocolate bars

Pea protein provides enhanced nutrition, production qualities, and consumer appeal

Kawther Albader

April 6, 2012

If Roquette America’s latest breakthrough product makes it into your chocolate bar, you could be having a side of vegetables with your Snickers — and you might not even feel it.