NUTRALYS® textured pea protein
NUTRALYS® textured pea proteins are produced through extrusion to create meat-like fibrous structures, available in multiple grades with different textures, firmness levels, and particle sizes for plant-based meat applications.
Overview
Textured vegetable proteins are created through thermomechanical extrusion that aligns protein molecules into fibrous structures mimicking animal muscle. The range includes TP65M (ground meat/meatballs), T70S (structured meat), TP70G (tacos/sausages), and TP-C (fish alternatives). All grades are soy-free and require simple hydration before use.
Technical specifications
- Production: thermomechanical extrusion of pea protein
- Key grades: TP65M (ground meat — juicy, cohesive), T70S (structured — fibrous, firm), TP70G (tacos/sausages — firm, juicy), TP-C (fish alternatives — fibrous, tender bite)
- Allergen: soy-free, gluten-free
- Preparation: dry format requiring hydration before use
- Applications: plant-based burgers, meatballs, sausages, tacos, fish fingers, nuggets
- Customization: varying particle sizes, firmness levels, and hydration ratios across grades
Technology readiness level
TRL 9 — full commercial product range with global availability.
About Roquette
Roquette is a global leader in plant-based ingredients and solutions, focusing on sustainable, innovative, and high-quality products for various industries including food, pharma, and bioindustry.
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