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Foodtech start-up ChickP Protein launches next-gen non-GMO chickpea starch
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Saturday, 21 November, 2020, 15 : 00 PM [IST]
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Rehovot, Israel
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Foodtech start-up ChickP Protein Limited has launched next-gen native starch developed from chickpea for food and beverage applications. It is non-GMO and a co-product of ChickP protein process using a proprietary technology.
This launch follows the successful introduction last year of a line of innovative chickpea isolates specifically designed for plant-based dairy alternative products. The new native chickpea starch eliminatesfood waste during processing andensures a sustainable, clean ingredient.It has auniquely high amylose to amylopectinratio,with neutral taste and noaroma.
Due to its narrow granules size distribution compared to pea and potato starches, it provides better gelling and thickening properties. As a result, it can be used as a thickening and binding agent in a variety of food applications, including soups, sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat analogs, and many more applications.It also is an excellent 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 plus 7 per cent year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top category of global product launches tracked with starches was Bakery (27 per cent), with corn starch being the leading ingredient among the starches tracked. The top positioningof global product launches tracked with starches in 2019 were‘No Additives/Preservatives(17 per cent),''Gluten-Free(15 per cent),' and'Vegetarian(9 per cent).'
Ram Reifen, MD, founder and CSO of ChickP, said, “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 per centprotein. We’ve extended the purity approach by introducingour pure native chickpea starch,withmore than 98 per cent starch content.”
Thestart-up’s cutting-edge ability to separate and purify the solid components of the chickpea (protein, starch, and fibers) allows it to offer food manufacturers pure, high-value, functional ingredients that bring significant flexibility to incorporate other ingredients into the formula based on targeted nutritional and functional properties.This can be accomplished without compromise due to existing impurities, such as oil (which leads to rapid oxidation and decreased shelf life), fibers (that can impart rough texturesin some food applications), and other micronutrients that negativelyimpact flavor and colour.
Ron Klein, CEO,ChickP, said, “The ChickP technical team currently is developing food applications using our Native chickpea starch. Weinvite companies to collaborate with usto create new plant-based products that meet all the demands of today’s informed consumers.”
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