Roquette Targets Pea Protein Taste Barrier as Dry Extrusion Proteins Market Moves Toward Texture-Led Formulation

Roquette launched NUTRALYS® Pea 850F in February 2026, introducing a pea protein isolate designed to deliver a more neutral taste and improved sensory performance in plant-based formulations. The launch addresses a persistent formulation challenge for pea proteins as food manufacturers seek higher-protein products without relying heavily on masking systems.

The development comes as formulation performance becomes increasingly important in the Dry Extrusion Proteins Market. According to Fact.MR, the market is valued at USD 2.9 billion in 2026 and is projected to reach USD 8.0 billion by 2036, expanding at a 10.9% CAGR during the forecast period.

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Pea protein innovation moves beyond nutrition

Roquette's NUTRALYS® Pea 850F is positioned around improved sensory performance, with the company highlighting a cleaner and more neutral taste profile compared with conventional pea-protein formulations. The ingredient is also designed for solubility, emulsion performance and applications including plant-based beverages and specialized nutrition.

For dry extrusion applications, the development is relevant because off-notes can become more difficult to manage when protein ingredients are used at higher inclusion levels. Fact.MR identifies off-note masking needs as a -0.7% impact on CAGR, making sensory performance a commercial consideration alongside protein content and processing behavior.

The market is therefore moving toward ingredients that can perform across formulation, processing and finished-product experience. Suppliers that can demonstrate consistent hydration, bite retention and flavor performance have an opportunity to become formulation partners rather than simply commodity ingredient providers.

Texture is becoming a purchasing factor

Pea is projected to account for 29.0% of the market in 2026, making it the leading protein source. TVP granules are expected to hold 34.0% share, while the 61-70% protein range represents 31.0%. Meat alternatives remain the largest application at 46.0% share.

These figures point to a market where texture and processing behavior matter alongside protein claims. Dry-extruded proteins are used in granules, chunks, crisps and crumbles, allowing manufacturers to build meat-alternative fillings, snack formats, ready meals and nutrition products around different texture requirements.

TVP granules lead the extrudate mix because they can be incorporated into mince, fillings and hybrid recipes. Chunks are better suited to applications where visible bite is required, while crisps and crumbles support snack and high-protein formats.

ADM broadens regional protein options

ADM also expanded its protein portfolio in May 2026 with eight new soy and pea protein products across North America and Europe. The portfolio included European-sourced Arcon® R soy protein concentrate, which ADM specifically positions for applications including high- and low-moisture extrusion and dry extrusion, along with Arcon® T textured soy protein concentrates designed for meat extensions and plant-based alternatives.

The move gives food manufacturers additional options as they balance ingredient availability, formulation cost and texture. It also shows how large ingredient suppliers are broadening protein portfolios rather than relying on a single crop or processing format.

Cargill is approaching the category from another direction, with its protein research showing that 57% of consumers who look at nutrition labels check protein content. The company has also highlighted the growing role of protein-rich snacks, creating a broader application base for protein ingredients beyond traditional meat alternatives.

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Together, these developments suggest that dry-extruded proteins are being pulled by two connected requirements: manufacturers need better texture and sensory performance, while consumers are increasingly looking for recognizable protein benefits across more food occasions.

Meat alternatives remain the largest demand center

"Dry extrusion proteins are gaining buyer attention because texture now decides repeat use in plant-based foods. Demand is expected to move toward suppliers that prove bite retention after hydration and cooking. Trial data, regional sourcing and recipe support are expected to shape supplier selection," said Shambhu Nath Jha, Principal Consultant at Fact.MR.

Meat alternatives currently provide the largest application base, accounting for 46.0% share in 2026. Dry pieces can be hydrated or blended into burgers, chunks, fillings and meal components while fitting established food-processing workflows.

Snack applications represent another growth route. Protein crisps and crumbles allow manufacturers to add protein to puffed and snack formats, while ready meals can use chunks that maintain structure after contact with sauces.

The opportunity is extending into pet food and nutrition bars as suppliers develop more specialized extrudate shapes and protein concentrations. Fact.MR identifies high-protein snack crisps, pea and wheat texture expansion, fava and pulse diversification, and pet-food protein pieces as notable opportunity areas.

Europe and the United States develop different growth paths

The Netherlands is projected to record the fastest growth among the countries covered, at 12.1% CAGR through 2036, followed by the United Kingdom at 11.6% and the United States at 11.3%. Germany and France are forecast to grow at 10.1% and 9.8%, respectively.

The Netherlands benefits from coordination around protein-rich crops and food processing, while the UK has a strong prepared-food manufacturing base. In the United States, soybean processing depth and established pea-protein capacity provide a different supply-side advantage.

Germany's opportunity is closely connected to meat-substitute and ready-meal production. France is developing another route through policy support for local legume processing and textured plant-protein production.

The differences matter for ingredient suppliers because regional growth is not being driven by a single consumer trend. Crop availability, extrusion capacity, prepared-food production and local protein-processing infrastructure all influence the commercial opportunity.

Competitive landscape shifts toward application support

Roquette and ADM have direct textured-protein offerings relevant to dry extrusion, while Cargill, Ingredion and PURIS provide additional plant-protein and formulation capabilities.

Roquette's portfolio includes textured pea and wheat proteins for plant-based meat and seafood alternatives. ADM combines soy protein concentrates, textured soy solutions and pea ingredients across meat alternatives, snacks, bakery and other food applications.

Cargill is supporting plant-protein formulation and protein-fortified snack development, while Ingredion is expanding its focus on texture, clean labels and nutrition solutions. PURIS adds a U.S.-based pea-protein processing presence to the competitive landscape.

The competitive emphasis is consequently moving beyond protein percentage. Ingredient suppliers increasingly need to demonstrate how a dry-extruded protein behaves during hydration, extrusion, cooking and final-product storage.

Market Snapshot

2026 market value: USD 2.9 billion
2036 market forecast: USD 8.0 billion
Forecast CAGR: 10.9% from 2026 to 2036
Absolute opportunity: USD 5.1879 billion
Leading protein source: Pea with 29.0% share in 2026
Leading extrudate: TVP granules with 34.0% share
Leading application: Meat alternatives with 46.0% share

About the Dry Extrusion Proteins Market Report

The Fact.MR assessment covers dry-extruded protein ingredients made from pea, soy, wheat, fava and specialty protein bases. The study analyzes TVP granules, chunks, crisps, high-density pieces and powder or crumble formats across meat alternatives, snacks, ready meals, pet food and nutrition bars.

The research draws on more than 120 sources, 35 company portfolios, 25 countries and more than 20 industry interviews. Primary research includes manufacturers, distributors, technology developers, end users and subject-matter experts, while desk research incorporates government statistics, company filings, trade data, technical studies and industry sources.

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