Israeli foodtech start-up, ChickP Protein, has launched a next-gen native starch developed from chickpeas for food and beverage applications.
The starch 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 eliminates food waste during processing and ensures a sustainable, clean ingredient. It has a uniquely high amylose to amylopectin ratio, with neutral taste and no aroma.
Due to its narrow granules size distribution compared to pea and potato starches, ChickP Native Starch provides better gelling and thickening properties, the company said.
As a result, 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 analogs, and many more applications.
ChickP Native Starch 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.
“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,” explains 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.”
