Protein Production Technology Podcast · FPG Media

Special Episode: Benjamin Voiry - Roquette

·29 min·2 clips

More than 40% of consumers see texture as important, and Roquette says its products can even mimic meat stuck in teeth.

1. Protein Production Technology Podcast speaks with Benjamin Voiré about Roquette’s new Neutralis textured plant proteins and the wider plant-protein market. 2. Benjamin Voiré is Roquette’s head of marketing plant proteins, and he explains why a century-old company still invests in wheat and pea protein. 3. The episode asks what Roquette’s latest textured launches are for, and Voiré frames them as incremental innovations built from customer feedback. 4. Roquette says it has worked in wheat protein for more than 40 years and in pea protein for about 30 years, with a pea factory running for 20 years. 5. Voiré says the last five years brought hectic demand for plant protein, especially for plant-based meat and plant-based dairy. 6. He describes an innovation program that produced isolate and textured protein solutions for customers facing formulation challenges. 7. Voiré argues that plant protein is not a temporary phase before precision fermentation or cell-culture meat. 8. He says plant proteins bring nutrition and functionality together, and two pea proteins can behave differently in application. 9. Roquette extended the Neutralis range with more than 10 grades of textured protein, mostly based on pea. 10. Voiré says the range is designed around specific uses such as burgers, patties, chicken products, and sausages. 11. He calls textured wheat protein Roquette’s first move into textured wheat, and says gluten gives it a fibrous texture distinct from pea. 12. The wheat launch targets the right bite and fibrousness for chicken-style and duck-style products. 13. Voiré says the team used sensory science, extrusion, and application-center testing to reach the desired structure. 14. He says the work focused on fiber length, thickness, cohesion, repeatability, and minimizing trial and error. 15. The wheat product is also positioned as a dry textured protein alternative to high-moisture extrusion. 16. Voiré says more than 40% of consumers consider texture important, and he says partners are impressed by the product’s fibrousness. 17. He notes that Roquette tests thermal resistance, juiciness, low hydration requirements, and performance on equipment already used in meat processing. 18. Voiré says the market is moving toward hybrids, plant-forward products, food service, and home cooking, with less emphasis on strict meat mimicry. 19. He says the episode fits listeners who follow plant-protein formulation, ingredient functionality, and food manufacturing. 20. He says viewers focused on abstract food trends or unrelated protein categories may find it less relevant.

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