Roquette and Seaweed & Co. Expanded Plant Protein Lines
The companies launched new ingredients to meet growing consumer demand for flexible, plant-based protein options.
Updated on Sept. 30, 2026 in Vegetarian
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Roquette and Seaweed & Co. have expanded their product lines to provide plant-based protein solutions tailored to flexitarian shoppers. The initiative focuses on enhancing the nutritional profile and texture of meat alternatives through advanced ingredient development.
Why it matters
High whey prices are driving manufacturers toward cost-effective plant-based alternatives, while clean label ingredients remain a priority for building consumer trust. These developments help formulators overcome traditional challenges like taste and allergen concerns while targeting a larger segment of flexitarian consumers.
Roquette launched its Nutralys Pea 850F protein isolate with an 85% protein content. Meanwhile, Seaweed & Co. utilizes lentil protein to create microencapsulation coatings that mask the taste and smell of seaweed ingredients.
The players
Roquette
This global leader in plant-based ingredients specializes in extracting protein from peas and fava beans for the food industry.
Seaweed & Co.
This company focuses on the sustainable production and application of seaweed ingredients for various food and nutritional applications.
The details
Roquette has developed Nutralys TP 700XC, a textured protein designed to offer fibrous and juicy textures that replicate traditional meat, while Seaweed & Co. uses PureSea Protect to incorporate iodine into products for iodine-insufficient markets like Europe. Legume protein encapsulation is emerging as a standard strategy to combine active ingredients effectively without relying on artificial additives.
Timeline
February 2026: Roquette introduced Nutralys Pea 850F.
Culture Shift
The move toward hybrid plant-based products reflects a strategic departure from simple meat mimicry toward functional, health-focused alternatives. By integrating ingredients like seaweed, companies are tapping into a broader trend that prioritizes nutritional density over mere substitution.
Consumers can expect to see more products hitting shelves that incorporate lentil or pea-based proteins to mask specific ingredient tastes while boosting nutritional value. These innovations may eventually lead to a wider variety of plant-based options that align more closely with common dietary preferences.
The takeaway
The future of plant-based proteins is moving toward hybrid solutions that optimize texture and nutrition rather than just replacing meat. Shoppers looking for cleaner labels should keep an eye on ingredient lists for these new legume-based encapsulation technologies.
Further reading
Discover more about the evolving landscape of plant-based nutrition in the Vegetarian section.
Source note: This article includes information reported by Foodingredientsfirst.
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Would you choose a plant-based protein product for health benefits over one mimicking meat?
