2010

Roquette at the Madrid HIE - Stand n° N18 - Hall 9

An appointment with nutrition & health and sustainable innovation - on the Roquette stand. At HIE Roquette is offering much more than just ingredients - it is offering truly global solutions.

A pioneer in numerous sectors such as oral health or foods for particular needs, Roquette has been involved for over 50 years with the nutritional improvement of the food offer.
Ever rooted in the naturalness of its ingredients and the pleasure of eating, Roquette will this year present a selection of functional ingredients, backed by a wide range of scientific and nutritional data.
In a changing and demanding regulatory context, Roquette development teams will not only offer solid multi-disciplinary support for their customers and their nutritional and health projects, but also new ideas backed by innovative concepts and prototypes. Based in particular on vegetable proteins, functional fibres or microalgae, these concepts are fundamental to nutritional, well-being and health improvement. At HIE this year Roquette is offering much more than just ingredients – it is offering truly global solutions.

Of central importance to overall public health, nutrition & health has become more than ever a complex subject. In order to cope with it, Roquette - backed by its exceptional experience in the field - is ready to develop for and with its customers solutions that are not only both innovative and pragmatic, but also sustainable, in particular:

- For one of the major food trend: “vegetable plus”.

Roquette’s range of proteins brings an original and ethical vegetable touch to protein intake. Recently singled out for distinction by the firm Frost & Sullivan for its unique properties, the new version of Roquette’s NUTRALYS^® pea protein enables dairy, dietary, slimming and sports enthusiast products to be designed to be more balanced in terms of vegetable proteins while still maintaining their nutritional and taste values. Of the finished product concepts and prototypes presented on the stand, visitors will be able to discover the potential of “VegBoost“ - an original alternative to milk, 100% vegetable, and designed to bring new development prospects in the ready-to-drink field. Another prototype that strengthens the sustainable innovation possibilities of NUTRALYS^®- “AminoFuel” - will be of interest to the designers of products for sports enthusiasts.

Yet another vegetable source of benefits is microalgae, in particular Chlorella, produced and marketed by Roquette. A source of vegetable protein, very rich in vitamin B12 and pigments (lutein and chlorophyll), Chlorella is a concentrate of essential nutrients that Roquette proposes to exploit for many food applications. Backed up by finished product concepts and prototypes, Chlorella’s potential will be revealed on the stand.

- For the many benefits attributed to fibre!

With its range of soluble and insoluble functional fibres, Roquette is in a position to offer reliable ingredients that are easy to use and naturally beneficial for nutrition & health.
Possessing characteristics offering excellent digestive tolerance, NUTRIOSE^® soluble fibre can play a major role in achieving nutritional intake balance: “less sugar, fat and calories, more fibre” yet all without loss of food flavour. Scientific studies also document the ability of NUTRIOSE^® to contribute to digestive health, to weight reduction and to a decrease in the sensation of hunger. An ingredient with many sides, NUTRIOSE^® on its own or in combination with other ingredients will be represented on the stand in the form of finished product concepts and prototypes, all of them offering various nutritional and health benefits.

- Regarding the regulatory requirements governing nutritional and health claims

With ingredients backed up by reliable scientific data and supported by multi-disciplinary teams, Roquette is taking up the challenge of nutritional and health claims. Experts will be available on the stand to answer visitors’ questions.

Clearly committed to the aims of sustainable nutrition & health field, Roquette representatives will speak on two occasions at the HIE conferences.

• 17 November – 12.00 (Module A6) Bruno GEHIN (Pea ingredients project leader) will talk about the ingredients produced from peas in the context of ethical sustainable development.
  
   
• 18 November – 13.00 (Module B10) Valerie MACIOCE (Nutrition and Communication Project Manager) will present the results of clinical studies into the effects of a soluble fibre with prebiotic properties on the management of weight and satiety.
  

For more sales information:

Groupe ROQUETTE

62080 Lestrem Cedex

France

Tel: 03 21 63 36 00

E-mail : foodbusiness@roquette.com