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Today, plant proteins are sticking out of the market. However, combining several plant-based ingredients is key to promote health and well-being on multiple fronts. “Focusing on protein alone means missing out on a raft of other benefits that can boost a product’s health appeal,” explained Benjamin Voiry, Head of Marketing for Europe and Asia of Roquette’s Food Business Unit. “Plant-based ingredients have a wider range of applications for food manufacturers than just replacing meat and can be targeted on other specific consumer needs.”
A holistic approach Energy management, sugar reduction, fiber enrichment, and plant proteins are the four health and well-being topics that are key to the customers. That’s why when looking at one, manufacturers have to look to the others too. With this in mind, Roquette takes a holistic approach with its customers. Rather than just being an ingredient supplier, Roquette brings solutions to its customers. Roquette’s customer technical service team works closely with them to understand their needs and all the ways in which the nutritional profile of their formulations can be improved while maintaining indulgence. Reformulation and the challenges of the specific consumer needs In Europe, one of the major challenges is reformulation to improve the nutritional quality of food products, particularly to increase the part of fruits and vegetables, fiber, protein, energy, sugar, saturated fatty acids, and sodium. Manufacturers adopt a variety of strategies in response: reformulate their centmain brand along healthier lines, or keep the original but develop an alternative one offering a healthier alternative, for instance, 30 percent less sugar. In the end, the aim is to improve nutritional value while keeping product quality and enjoyment.In Europe, one of the major challenges is reformulation to improve the nutritional quality of food products, particularly to increase the part of fruits and vegetables, fiber, protein, energy, sugar, saturated fatty acids, and sodium