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.”
Why This Trend Is Growing
- Plant-based Ingredients
- The trend towards plant-based eating offers opportunities for companies to develop innovative products like ChickP Protein native chickpea starch.
- Food Waste Reduction
- The use of by-products like ChickP Protein native chickpea starch can help reduce food waste and create value-added ingredients.
- 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.
Industries Being Reshaped
- 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.
- 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.
- 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.
