Since its founding in 1933, Roquette has produced and marketed a variety of protein ingredients derived from yellow split peas, wheat, corn, and potatoes. Among its offerings are Nutralys Textured Pea Proteins, which come in various textures and forms, making them suitable for a wide range of products, including plant-based chicken tenders, burgers, and milk. Peas will continue to be a central focus for Roquette, which is currently building a 67-acre facility in Winnipeg, Canada, as part of a $600 million investment aimed at enhancing pea protein production. In 2017, the company highlighted to Food Dive that the ingredient’s high protein content and sustainability contribute to its growing popularity. Pea protein has gained prominence in recent years, drawing substantial investments from other ingredient manufacturers. An executive from Ingredion, which invested $185 million in pulses last year, stated that manufacturers are eager to incorporate peas into virtually every conceivable application, ranging from cereals and snacks to beverages and meat alternatives. Additionally, Cargill has committed $75 million to a Minnesota production facility focused on pea protein in collaboration with Puris, which is set to launch this year. Puris is responsible for harvesting and developing pea protein for use in plant-based products like Beyond Meat’s Beyond Burgers. In 2020, Tyler Lorenzen, CEO of Puris, discussed plans for innovative pea applications, including pea syrup for drinks and ice cream. As the demand for alternative proteins continues to rise, manufacturers are on the lookout for the next breakthrough. Last year, Kerry introduced 13 new plant-based protein ingredients made from peas, rice, and sunflower seeds, aiming to enhance the taste and nutritional profile of plant-based offerings to appeal to more consumers. Roquette’s investment in its new R&D facility indicates that the company recognizes significant potential for growth and innovation beyond just pea protein. The company also utilizes fava beans to create plant-based burgers, sausages, and meatballs. Furthermore, it has partnered with trailblazers in the plant-based sector, such as NotCo, which markets its NotMilk dairy alternative in the U.S. and was the winner of the Roquette Innovation Challenge. Roquette will lend its R&D expertise to NotCo to collaboratively develop new products, which may even include formulations enriched with calcium citrate, magnesium, vitamin D3, and zinc tablets to enhance nutritional value.