Roquette Introduces Amysta L 123, a New Thermally Soluble Pea Starch
Roquette has introduced Amysta L 123, a thermally soluble pea starch that marks the launch of the company’s new label-friendly starch range. Developed using a patented process free from enzymes and chemicals, the new ingredient provides label transparency and consistent texturising performance to support brands responding to demand for simple, recognisable ingredients.
With the Amysta range, Roquette aims to help manufacturers shorten ingredient lists, simplify on-pack communication and strengthen consumer trust while maintaining performance across applications. Amysta L 123 addresses the solubility limitations of native starches through a heat treatment and spray-drying process, resulting in a soluble starch with low viscosity, smooth mouthfeel and excellent dispersibility.
Its natural flowability enables easy handling and precise dosing in powdered formulations, and its carrier functionality supports stability during processing and storage. These properties make it suitable for ready-to-mix beverages and dried soup, sauce and condiment mixes. In the EU, it can be declared as “soluble pea starch,” and in the US as “pea starch,” aligning with consumer preferences for transparent labelling.
“Amysta L 123 is the start of a new journey in label-friendly starch innovation,” said Damien-Pierre Lesot, Head of Innovation and Product Marketing for Food and Nutrition at Roquette. “By combining a trusted ingredient source with a patented, chemical-free process, we are enabling our partners to create foods that align with consumer expectations for simplicity, transparency and functionality.”
The launch comes amid strong demand for clean-label innovation, with almost one in three new food and beverage launches positioned as clean-label and more than three-quarters of consumers saying transparency influences purchasing decisions. Roquette said the new ingredient reinforces its role as a collaborative partner in sustainable and science-led food innovation.