Nutritional research has always been and remains a key objective as well as an essential concern of Roquette. As a consequence, everything implemented by our R&D teams aims to satisfy, in an ethical manner, both nutritional recommendations and the needs of our clients.
The health and welfare of both people and animals depends not only on the quality and the taste of ingredients, but also of their functioning and impact within the body itself. Delivering to customers the excellent nutritional properties contained in our ingredients remains a top Roquette priority through which we contribute to consumers’ health via prevention, right from the start.
As a consequence, the Nutritional Management and its associated institutional laboratories here at Roquette leads to research on our cereal and pea based ingredients through close collaborations with renowned institutes, universities and hospitals.
This collaboration is a very proficient means for studying and classifying the nutritional properties of our ingredients in many fields including oral and intestinal health, nutritional and energy balance, inflammatory processes and general immunity.
Furthermore, such prospective nutritional research remains equally active at Roquette.
The beneficial effects of Roquette’s ingredients are regularly presented at international scientific congresses as well as in various scientific articles after undergoing peer-reviewed evaluation.
Furthermore, even though much of this information is available on the Internet sites, we continue working in close collaboration with our clients in order to:
- define their requirements in term of the desired final properties,
- control the pertinence and accessibility in a concluding food matrix,
- envisage possible shared animal or clinical studies for a conclusive demonstration.