Tate & Lyle has acquired Nutriati, an ingredient technology company which develops chickpea protein and flour.
The company’s Artesa chickpea protein flour can be found in several non-dairy, plant-based meat and gluten free brands, mainly in North America.
This transaction follows a distribution agreement previously signed between the two companies.
Nick Hampton, Chief Executive of Tate & Lyle, said: “Tate & Lyle is committed to breakthrough, innovative and sustainable plant-based solutions. This acquisition complements our existing ingredient portfolio perfectly and supports our purpose pillars of supporting healthy living and caring for our planet. We look forward to fully maximising the strong functional benefits of these plant-based, chickpea derived products and offering an even wider range of fortification solutions to our customers."
Michael Todd, Chief Executive of Nutriati, said: “Since establishing Nutriati, we have worked to solve taste, nutrition, functionality and sustainability challenges for the plant-based and gluten free markets. With a global reach and strong focus on health and wellbeing, Tate & Lyle is very well positioned to develop this offering and I wish them all the best for the future.”
