The taste and texture of fried products are popular worldwide – especially if they come with balanced nutrition. In this webinar Roquette savoury applications development teams from Europe, USA and Asia join forces to bring you exciting new batter and coating solutions that reach new levels of satisfaction – all using plant-based ingredients!
Our experts show you how to improve the crispiness – and maintain the nutrition – of French fries, as well as of other fried products such as tempura and chicken nuggets.
Don’t miss it!
Roquette – Asian Food & Nutrition Business Unit
Market Development Manager
Roquette - EU Food & Nutrition Business Unit
Audrey TAFFIN - Moderator
Roquette - Global market development manager for savoury products
Roquette conducted an online Protein Consumer Survey in 2018 first quarter. Discover detailed results in this document.
Roquette conducted an online Protein Consumer Survey in 2018 first quarter. Discover results through an infographic.
Reducing added sugar while creating delicious, nutritious products that delight and nourish are key challenges for the food industry. Learn more about our solutions to achieve it...
30% less sugars, High fiber, Pleasant taste, Preserved texture over time, with NUTRIOSE® soluble fiber
No added sugars, full softness, preserved texture over time, great taste experience with SweatPearl® maltitol
30% less sugars, more fibre, pleasant texture, taste & creaminess preserved with NUTRIOSE® 10