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Roquette and NotCo Join Forces to Create Plant-Based Alternatives to Meat and Dairy Products

The NotCo startup won the Innovation Challenge organized by Roquette at the Future Food-Tech Summit, which took place online on June 22 and 23, 2021. The startup will now benefit from the support of our teams (R&D, Application, Marketing…), and take advantage of the group’s many assets and best technologies to accelerate the marketing of new products using our solutions.

Notco uses artificial intelligence to design a new generation of plant-based products. Their algorithm, known as “Giuseppe,” suggests new combinations of ingredients to create appealing textures, smells, colors and flavors. Their current product line includes NotMayoTM, NotMilkTM, NotIceCreamTM and NotBurgerTM. NotCo has a presence in Chile, Brazil and throughout Latin America, and their products are now available in several new markets.

As J. Burks, Senior Vice President in charge of plant proteins at Roquette, “We want to be the best partner for companies around the world that share our belief and ambition for growth in plant-based gastronomy.  NotCo won the challenge with its strong understanding of consumer expectations combined with innovative technology to unlock nature’s potential. Using artificial intelligence, they are taking gastronomy into a new era. At Roquette, we are driving today’s food revolution with brand new plant-based products, and we are excited to move forward with our customers in the quest for exciting new gastronomic experiences.”

Our commitment to this market is unprecedented with a huge investment program largely exceeding the original half a billion euros including the extension of the existing plant in Vic-sur-Aisne (France), the investment in a textured vegetable protein plant in Horst (the Netherlands) and the commissioning of the world’s largest pea protein plant in Portage la Prairie, Manitoba (Canada).

At Roquette, we believe that the food revolution, launched by consumers with the dual challenge of combining the environment and nutrition, will see the emergence of very creative gastronomic proposals but will also allow the renewal of traditional recipes such as pasta bolognese, egg rolls or even alternatives to seafood products.