The ChickP Protein native chickpea starch is a new product from the food tech brand that will provide a simple, plant-based way to enhance a range of food and beverages. The product is positioned to offer enhanced gelling and thickening properties when compared against pea and potato starches, and is a co-product of the brand's ChickP Protein to further reduce food waste. The product is perfect for use in sauces, soups, baked goods, plant-based meat analogues and more.
Founder and CSO of ChickP Ram Reifen, MD spoke on the new ChickP Protein native chickpea starch saying, "The inspiration for developing a native chickpea starch was to offer another purified fraction from chickpea – similar to ChickP’s isolated protein, which contains 90% protein. We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content."
Versatile Plant Starch Products
This ChickP Protein Native Chickpea Starch is Easy to Use
Trend Themes
1. Plant-based Ingredients - The trend towards plant-based eating offers opportunities for companies to develop innovative products like ChickP Protein native chickpea starch.
2. Food Waste Reduction - The use of by-products like ChickP Protein native chickpea starch can help reduce food waste and create value-added ingredients.
3. Enhanced Food Texture - Brands can innovate by using ChickP Protein native chickpea starch to improve the gelling and thickening properties of various food and beverage products.
Industry Implications
1. Food Tech - The food tech industry can capitalize on the demand for plant-based ingredients and sustainable solutions by developing and promoting products like ChickP Protein native chickpea starch.
2. Food Manufacturing - Food manufacturers can explore the use of ChickP Protein native chickpea starch to enhance the texture and functionality of their products, offering consumers a unique and improved eating experience.
3. Plant-based Meat Alternatives - The plant-based meat industry can leverage ChickP Protein native chickpea starch to create more realistic and satisfying meat analogues with enhanced texture and mouthfeel.