The NuCicer Nuchi chickpeas have been announced by the brand as a new variety of the legume that maximizes its protein content to work seamlessly within clean-label food formulations.
The chickpeas were developed using the brand's artificial intelligence (AI)-led genomic modeling and speed breeding in the plant genetics research process. The chickpeas maintain a non-GMO profile that's rated to outperform traditional chickpeas in terms of profile, function and flavor. The legume is reported to have 50% more protein an 25% less fat than conventional chickpeas to improve the protein-to-fat ratio, which accommodates the elimination of the defatting step in the chickpea protein processing protocol.
The NuCicer Nuchi chickpeas come in four formats including a high-protein flour, a low-fat flour, protein concentrate and protein isolate.
What's Driving This Trend
- AI-bred Legumes
- Artificial intelligence-led genomic modeling is accelerating crop development, creating room for specialized plant ingredients with enhanced nutrition and processing performance.
- Clean-label Protein
- Higher-protein chickpea formats support simpler ingredient lists as brands reformulate plant-based foods without relying on heavily processed additives.
- Low-fat Pulses
- Naturally reduced-fat legumes can streamline protein ingredient production by minimizing processing steps while improving nutritional ratios for packaged foods.
Who This Affects Most
- Plant-based Foods
- Advanced chickpea ingredients offer manufacturers new formulation flexibility for meat alternatives, dairy substitutes and high-protein snacks.
- Food Ingredients
- Specialized flours, concentrates and isolates create differentiated supply opportunities for ingredient companies serving clean-label and functional nutrition markets.
- Agricultural Biotechnology
- Non-GMO speed breeding and AI-enabled plant genetics are expanding the commercial potential of crops designed for specific food manufacturing needs.
