How plant fibers are found on our plates most often thanks to fruits and vegetables. But, since June, the northern multinational, Roquette, has opened a new food innovation center in its historic factory in Lestrem, in Pas-de-Calais, to move forward on plant fibers with a major asset: starch. transformed.
The ambition of this research and development laboratory is to improve the taste of food, while reducing sugar, salt or fat in order to adapt to tomorrow’s consumers. For this, the laboratory uses wheat, potato, corn, tapioca or pea starch.
Invention of sugar-free chewing gum
“The work at Roquette consists of extracting the protein from starch to use its components,” explains Isabelle Routier, head of the technical service, within the global food and protein unit. Of course, the starch specialist also collaborates in the pharmaceutical industry (see box), but “the food sector has always been predominant in our history,” she emphasizes.
Of the 40 patents filed annually by Roquette, approximately half are related to the human food market. As proof, sugar-free chewing gum, made from plant fibers, was invented around forty years ago by this agri-food giant, which was also a pioneer in the launch of plants to replace the meat. “Today, we must respond to new challenges in the evolution of food, such as making less sweet chocolate, giving a creamy side to vegetable milk, or enriching yogurts with fiber,” continues Isabelle Routier.
Because the products of tomorrow, according to her, will be “rich in fiber and reduced in sugar”. However, for the moment, the account is not there. The recommended daily fiber intake varies based on age, gender, and other factors, but it is generally recommended to consume 25 to 30 grams of fiber per day. “Despite a growing interest in fiber, most people do not consume enough, which leads to a deficit,” says Roquette.
Colossal opportunities
On average, only 12% of French people consume the recommended quantity according to the results of the Esteban study, dating from 2014-2016, on food consumption. It’s only slightly better in the UK. And in Spain, it’s much worse, with only half the recommended amount.
The plant fiber market therefore seems to offer colossal opportunities, justifying the 4.5 million euros of investment by the Lestrem center. Here, we are testing the fibers of the future, the new proteins which should make it possible to reduce meat consumption or improve certain textures. The thirty food technicians and nutritionists anticipate the explosion of the market for alternative plant-based products to come.
The company employs around 300 researchers worldwide on the subject, in China, India and Brazil, for example. Thus, it has gradually become a strategic partner for producers of processed foods found in French supermarkets. The company releases 700 plant solutions for 3,500 client companies around the world. We haven’t finished eating fiber. But if it’s good for your health…