Plant-based ingredient specialist Roquette has announced the opening of its new Food Innovation Centre located in Lestrem, France.

The new €4.5 million centre will provide formulators with a range of capabilities including technical and R&D support, equipment, labs and scale-up testing. Its goal is to foster innovation and accelerate the go-to-market of new products.

It includes a demonstration kitchen, a sensory analysis laboratory, various collaborative spaces and labs allowing pilot-scale testing for different food applications.

Modern equipment offered at the centre includes a high-moisture extrusion (HME), an ultra-high temperature (UHT) line with direct steam injection, and a tableting press simulator. The company said that the team can use this facility and its capabilities to help food companies whatever the formulation challenge they face.

Pascal Leroy, senior VP of Core Ingredients at Roquette commented: “Our group is proud to unveil this amazing new facility and help meet the demand in Europe and all around the world”.

“This new Food Innovation Centre will provide our customers with the plant-based ingredients and capabilities they need to overcome challenges in their product development process, enabling them to move forward more quickly and effectively”.

Founded in 1993, Roquette specialises in plant proteins and currently operates in more than 100 countries, employing more than 8,000 people worldwide. The company describes itself as a “trusted partner” to food industry players in addressing global challenges such as population growth, aging and demand for healthier, more sustainable diets.

Roquette scientists and technical developers support food formulators in different ways. These include enhancing the nutritional profile while preserving an appetising taste, increasing the sensory experience of food products, testing in lab and pilot conditions and formulating cost-effective, sustainable new products.

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