Roquette opens a new plant protein R& D centre
By Food in Canada staffResearch & Development Plant-based foods Editor pick Roquette
Roquette opens a 2,000-m2 centre of expertise on its site in Vic-Sur-Aisne (Hauts-de-France), France. Fully dedicated to plant protein, this centre will enlarge the field of possibilities in terms of food innovation and new protein development and production technologies. This R&D accelerator will enable Roquette to support its growth ambitions and make a greater contribution to the food revolution and the plant-based gastronomy.
Besides extending its pea and wheat protein range, Roquette intends to introduce several new sources of protein every five years. This new centre offers enormous potential to test innovative ingredients to further develop existing ones and to propose a tasty and nutritional plant-based cuisine for meat and dairy alternatives or specialized nutrition.
The investment of €11 million in the new centre of expertise will build on Roquette’s 40 years’ experience in the research and production of plant protein.
According to Jeremy Burks, senior vice-president of Plant Proteins at Roquette, “Being a leader in plant proteins requires both to build on past experience and to invest in future innovations. Developing plant proteins is one thing and adapting those developments to the needs of the customers and consumers is another. That’s what Roquette does, and we are taking a large number of steps to accelerate our plant protein development thanks to a series of massive investments. With this R&D accelerator in Vic-sur-Aisne, a production site with an experience of 15 years that no one else has, we will bring plant-based innovation up to a new level. We are uniquely positioned to respond to what customers need as we strive to be the best partner for food innovators.”
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