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Roquette

Profile

A family-owned Group serving customers globally, Roquette is a leader in specialty food ingredients and pharmaceutical excipients. The products and solutions developed by the Group deliver proven technological, nutritional and health benefits precisely tailored to the pharma, nutrition, food and selected industry markets. Roquette’s offer is produced from plant-based raw materials such as corn, wheat, potatoes and peas.

Roquette operates in over 100 countries, has a turnover of around 3.3 billion euros and currently employs more than 8,000 people worldwide.

Competences & Capabilities

Our ambition is to be the natural source of innovative plant-based ingredients and formulations for highly demanding industries. We bring high-value nutritional and functional ingredients to our markets, backed by the cocreation services our customers require.

At Roquette, food producers find a range of plant-based solutions: plant proteins (pea- or wheat-based), soluble fibers, polyols, maltodextrins, native and modified starches, dextrose, glucose syrups and many more to discover.

Roquette’s development is based on a long history of company technology and expertise on plant-based raw materials, leading complex projects from the laboratory to the factory, as well as on the long-term partnerships the Group establishes with its customers.

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Partner in the following EIT Food projects

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Related

Development of highly sustainable less/zero competing-food aquafeeds for European aquaculture using low carbon and zero waste ingredients

2021 > 2022
project
Increasing the sustainability of European aquaculture

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

2019 > 2020
project
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.

Our Nutritious Protein

2019 > 2020
project
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further…

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing

2019 > 2022
project
Promoting sustainable Fava bean production

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

2018
project
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.

Region West Partner Event in Edinburgh: “We must now work harder if we want to inform the public about sustainability and nutrition!”

July 12, 2024
regional blog
From discussions about sustainable packaging, to the future of the EU-Green Deal, and not forgetting the newest topic of pet food, EIT Food’s community dived into multiple conversations across their Edinburgh conference.

Regenerative Agriculture Guidebook for Dairy Farms

June 17, 2024
report
Welcome to the ultimate resource for regenerative agriculture on dairy farms! Whether you're an experienced farmer or just starting out, our comprehensive guidebook is your key to transforming your farming practices and ensuring a…

Navigating ultra-processed foods: getting clarity on complexity

May 24, 2024
blog
Ultra-processed foods (UPFs) have become a contentious topic in nutritional science and public health, igniting debates due to varying definitions, advice, and information. Here we explore the impacts of UPFs, consumer perceptions,…

Fewer consumers report making healthy and sustainable food choices, reveals pan-European study

May 15, 2024
news
Study of 19,642 consumers across 18 European countries shows a decline in trust in food sector actors such as manufacturers, authorities, retailers and farmersOnly a third of consumers believe the food they eat is sustainable.

Consumers fear health risks of ultra-processed foods – but lack guidance needed to make healthy choices

February 14, 2024
news
New study of nearly 10,000 consumers across 17 European countries finds the majority of consumers think ultra-processed foods are bad for their health.

A new aquafeed made from insect protein for the aquaculture sector

August 15, 2023
regional news
An EIT Food funded project transformed organic waste streams into, a valuable, next generation sustainable aquaculture feed ingredient called METAFEED Alpha.

New technology to maintain the quality of live seafood during transportation and storage.

August 14, 2023
regional news
An EIT Food funded project adapted recirculating aquaculture systems (RAS) technology for fish production to create a water treatment solution that cleans and recycles water. It does this with zero-discharge to maintain the welfare and…

Converting clean energy into sustainable microalgae-based feed ingredients for fish aquaculture

August 11, 2023
regional news
An EIT Food funded project utilised a novel cutting-edge technology to harness the power of clean energy sources and natural carbon dioxide (CO₂) for the cultivation of microalgae as a sustainable source of ingredients for the aquafeed…

Sustainable diets to support the growth of shellfish aquaculture industry

August 09, 2023
regional news
An EIT Food funded project converted aquaculture organic waste streams into sustainable, algal-based microencapsulated feeds for bivalve shellfish.

Welcome to our new partners to the EIT Food South Community!

April 20, 2020
news
We send a warm welcome to our new partners who are now joining the EIT Food Community: 6 Core Partners, 4 Network Partners and 2 associate partners. Each of these organisations brings considerable expertise and experience to support our…

Consumer Observatory

2023 > 2024
project
Europe’s central hub for consumer insights on agrifood topics.

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