Despite complexities surrounding the COVID-19 pandemic, Roquette is on track to open the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, by the end of this year. The move comes as the plant-based revolution marches on and industry grapples for more appealing and diverse ways to present plant-based proteins to the masses.

Jean-Philippe Azoulay, vice president of the company’s pea and new proteins business line, tells FoodIngredientsFirst: “Plant-based is no longer a trend; it’s a key market driver.” 

Azoulay believes that Roquette has a duty to help its customers and provide valuable options in an extremely competitive sector. 

“If there is one thing that you want to encourage in the realms of plant-based, it is choice. There needn’t be shortages or supply chain issues for these types of ingredients,” he outlines. 

A booming sector with significant investment
Roquette has invested more than half a billion Euros in pea protein over a period of five years, of which nearly €400 million (US$463 million) in this brand new factory in Canada, in Portage.

“Initially, we significantly invested in our plant in France and now we are increasing our capacity in Canada for the entire North American and South American markets. There is promising potential in these areas,” Azoulay explains. 

“Indeed, the world is shifting and accelerating the use of plant-based ingredients and vegetable protein,” he adds, noting how this has been prevalent long before the COVID-19 pandemic.

For Roquette, pea protein is not a new concept. The company has been using it for 15 years, says Azoulay. 

“We were among one of the first companies to reinvent and value the pea,” he maintains. 

The project for North America started two years ago and has mobilized several hundred people on-site, from Roquette teams to contractors and local partner companies. 

Grappling with COVID-19
The construction of the production site is on track despite the complex context of the pandemic. 

“We have taken all necessary preventive measures, under company procedures and recommendations from the authorities, to protect our colleagues,” explains Azoulay. 

These protection measures include restricted access to its sites, temperature controls, mandatory mask use, hygiene and social distancing measures. 

“Despite all of the issues we faced with the coronavirus crisis, we were still able to maintain our target date of this December. As you can imagine, there were delays with equipment, health and so on,” Azoulay continues. 

“At the new facility, our staff members can get tested on-site,” he adds. “The safety of our colleagues is our top priority.” 

For Azoulay, it has been a real achievement to be part of such a significant project during a pandemic, particularly as the demand for alternative proteins is rising. 

A sustainable future 
According to Roquette, pea is a highly sustainable crop from a farming standpoint.

“Pea is a crop that can be grown in dry sectors. It does not need irrigation and requires a minimal amount of fertilizer and chemicals. The crop itself captures nitrogen from the environment it is grown in and is very good for the soil,” Azoulay notes. 

Roquette builds its facilities in crop growing areas. This minimizes transportation logistics and reduces the overall footprint for the company. 

“Sustainability is critical for Roquette, and we include this in every aspect of our operations,” says Azoulay. 

“Canada is the number one pea growing country in the world, so it made sense for us to base this new facility at the heart of the growing area, and that was how Portage la Prairie was seleced.”

once the site is fully operational, around 120,000 tons of peas per year will be processed at the new site. 

Canada has around four million hectares of pea growing land, and according to Azoulay, it’s a “destination of choice for pea protein.”

“A number of developments and investments support this supply chain because Canada has an excellent competitive advantage from a farming standpoint,” he argues. 

A versatile ingredient 
For Azoulay, the pea is an “amazing crop for what we are doing.”

Indeed, pea’s attributes make it a very versatile ingredient for applications including beverages and dairy alternatives. 

“Pea is very high-functioning, usable protein,” continues Azoulay. “Today, there is significant potential for beef, chicken and fish analogs.”

In particular, the plant-based fish sector is ripe for future growth, and Azoulay says there will be “notable development in this area.”

“There are also opportunities for the medical and specialized nutrition sectors,” he adds. 

As industry develops and moves toward new tastes and cuisines, pea protein is a viable option for manufacturers and consumers alike, stresses Azoulay. 

Looking ahead, Roquette will be further developing a range of organic ingredients made from organic peas, which is a growing demand the company is seeing more of today. 

“We want to offer the option of organic ingredients to our customers. That is a key area of development for Roquette,” Azoulay concludes.