Israeli food tech start-up ChickP Protein has launched a native starch developed from chickpea for food and beverage applications, the company announced Monday.
According to the company, ChickP Native Starch's narrow granules provide better gelling and thickening properties. 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, and plant-based meat analogs.
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The company says it's new ChickP starch can also be used to produce snack products and deployed as an anti-caking agent for powdered blends, such as instant soups, spices, and premixes.
"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 ChickP founder Dr. Ram Reifen. "We've extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content."
