Roquette, a global provider of plant-based ingredients, has launched its NUTRALYS Fava S900M fava bean protein isolate in Europe and North America — the latest addition and first protein isolate derived from fava bean in Roquette’s NUTRALYS plant protein range.
Delivering 90% protein content across various applications, including meat substitutes, non-dairy alternatives and baked goods, NUTRALYS Fava S900M also offers a clean taste and a light colour. Roquette will debut its latest innovation at Future Food-Tech’s Alternative Proteins Summit in Chicago (17-18 June), where attendees will have the opportunity to sample a coconut milk concept containing the new protein.
The ingredient has been developed to broaden the spectrum of alternative protein options available to food manufacturers and meet demand for sustainable, nutritious and indulgent plant-based foods.
Its high protein concentration allows for low usage ratios, making it an attractive option for food brands looking to optimize formulations and cost-in-use.
"Part of the pulse family, fava beans have long been valued for their properties in textured applications, but in recent years, the focus has shifted to its 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," said Romain Joly, Global Head of Proteins Business Line at Roquette.
Providing formulation flexibility
As well as its high protein content, NUTRALYS Fava S900M stands out from other alternative proteins for its superior functionality and versatility.
Boasting high gel strength, viscosity control and stability under varying conditions, the ingredient provides formulation flexibility – ideally suited for non-dairy products, such as ready-to-drink beverages, yogurt and meat substitutes — including chicken or fish alternatives.
Additionally, its neutral taste and light colour make it a great base for creating palate-pleasing products, giving manufacturers a range of possibilities for flavour development, without compromising aesthetics.