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Roquette has launched a new pea protein isolate designed to reduce the characteristic 'beany' off-notes that have long constrained wider use of plant proteins in mainstream F&B applications.

The ingredient, marketed as Nutralys Pea 850F, is positioned as a clean-tasting isolate that enables formulators to avoid flavour masking systems or processing aids – a move that could appeal to manufacturers seeking shorter ingredient lists and simpler front-of-pack claims.

For B2B manufacturers, the development addresses one of the most persistent formulation challenges in plant-based innovation: balancing protein fortification with acceptable sensory performance.

While pea protein has become a preferred option due to its amino acid profile, relative cost stability and non-allergen status compared with soy, its vegetal notes have often required additional flavour systems, sweeteners or texturisers, increasing cost and label complexity.

Roquette said the new isolate delivers comparable functional performance to its existing Nutralys S85F benchmark, including emulsification, moderate gelling and solubility suitable for ready-to-drink, ready-to-mix and dairy-alternative formats.

The key differentiator, it claims, is improved sensory neutrality confirmed through internal panel testing.

The launch comes as high-protein positioning continues to drive new product development across beverages, dairy alternatives and specialised nutrition.

According to industry data cited by the company, three in five consumers globally are increasing their protein intake, while food and beverage launches featuring protein and weight management claims rose 29% year-on-year in 2024/25.

That growth has been amplified by the rise of GLP-1 weight management therapies, which have reshaped consumer interest in protein-dense, lower-calorie foods. Ingredient suppliers are increasingly targeting this segment with reformulated, higher-protein offerings that do not compromise taste.

By addressing off-notes at source rather than relying on flavour masking, Roquette is positioning the ingredient as a cost and time efficiency play for R&D teams.

Reducing the need for additional ingredients may shorten development cycles and support clean label positioning – a factor that remains commercially relevant in both European and North American retail channels.

The product expands Roquette’s broader Nutralys portfolio, which includes proteins derived from pea, wheat and fava bean, and reflects continued competition among plant protein suppliers to differentiate on sensory performance rather than solely on protein percentage or price.