ICL Food Specialties Exhibits Award-Winning Textured Soy Protein at Fi Europe - vegconomist
At Fi Europe, which took place in Paris from December 2 to 4, functional ingredient solutions manufacturer ICL Food Specialties exhibited a variety of new products.
For the alternative protein market, ICL has developed ROVITARIS® SprouTx®, a textured soy protein that is claimed to lack the beany taste usually associated with soy-based products. The ingredient is made with proprietary germination technology and is said to help formulators create nutritious, better-tasting, and better-performing plant-based meat and seafood products.
At Fi Europe, ROVITARIS® SprouTx® was showcased as part of a blended beef and soy meatball, which was described as “nutritionally balanced and cost-optimised”. The soy protein was ultimately named the winner of Fi Europe’s Plant-based Innovation Award.
ROVITARIS® SprouTx® was previously exhibited at IFFA 2025, which took place earlier this year in Frankfurt, Germany.
Other plant-based solutions
At Fi Europe, ICL also showcased a plant-based calamari alternative made from sunflower protein. The product was formulated with another of the company’s protein ingredients, ROVITARIS® HS 1003, which was combined with TAROMA® Crab Lemon V for an authentic texture and seafood-like flavor.
Alongside its plant-based solutions, ICL’s portfolio includes various phosphate technologies, stabilising systems, texturisers, and taste solutions. The company’s TARI® Smart Marinades, which can be used to season vegetables as well as meat, were among the ingredients on display at Fi Europe.
The marinades are said to feature a unique gelling technology that adheres to the food rather than the packaging; this is intended to reduce waste and provide cleaner handling. The technology reportedly prevents the marinade from dripping, improves yield, and increases viscosity for easy application. More information about ICL’s ingredient solutions can be found on the company’s website.
- Who: ICL Food Specialties
