ChickP launches Non-GMO chickpea starch

Published: 16-Nov-2020

This launch follows the last year’s introduction of chickpea isolates designed for dairy alternative products

Food tech startup ChickP Protein has launched a native starch developed from chickpea for food and beverage applications. It’s non-GMO and a co-product of the company’s protein process using a proprietary technology.

The native chickpea starch eliminates food waste during processing and ensures a sustainable, clean ingredient. ChickP says the starch has a high amylose to amylopectin ratio, with neutral taste and no aroma.

The native starch has lower granules size distribution compared to pea and potato starches, ChickP says, meaning it provides better gelling and thickening properties. It can be used as a thickening/binding agent in a variety of food applications, including soups, sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat analogues. It can also be used as a raw material for production of extruded snack products and can be deployed as an anti-caking agent for powdered blends, such as instant soups, spices, premixes, etc.

According to Innova Market Insights, the use of specifically identified starches in food and beverage launches has increased globally, featuring a +7% year-over-year growth when comparing 2019 and 2018 launches.

“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,” said Ram Reifen, MD, founder and CSO of ChickP. “We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content.”

The startup’s ability to separate and purify the solid components of the chickpea (protein, starch, and fibres) allows it to offer food manufacturers the flexibility to incorporate other ingredients into the formula based on targeted nutritional and functional properties. This can reportedly be accomplished without compromise due to existing impurities, such as oil (which leads to rapid oxidation and decreased shelf life), fibres (that can impart rough textures in some food applications), and other micronutrients that negatively impact flavour and colour.

“The ChickP technical team currently is developing food applications using our Native chickpea starch,” said Ron Klein, CEO of ChickP. “We invite companies to collaborate with us to create new plant-based products that meet all the demands of today’s informed consumers.”

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