16/03/2021 – Ingredients / Chickpeas / Protein / Nutrition / Socius Ingredients, Inc / ChickP Protein Ltd

ChickP goes commercial with novel protein

FoodTech start-up ChickP Protein Ltd has announced full commercial production of its 90-per-cent chickpea isolate. In tandem, the firm is expanding its global activities, having kicked-off a venture in the US by sealing a joint market development agreement with Socius Ingredients, Inc.


ChickP has revved up its production capacity to 20 metric tons per day, equating to more than 5,000 metric tons annually of its uniquely concentrated non-GMO, allergen-free chickpea protein isolate.

 

The ingredient is designed to provide protein-infused functionality and a nutritional boost to an array of food and supplement applications, including dairy alternatives, baked products, and gluten-free foods. 


The company also is actively seeking new opportunities in the plant-based alternatives industry, especially in the thriving US market.


“High-value, clean-label chickpea protein”


“We have established a modern, BRC-certified food facility, where we have applied proprietary technology for the production of high-value, clean-label chickpea protein,” explained Ron Klein, CEO of ChickP. “We’ve already attracted considerable interest from major food brands, and this month alone welcomed a number of production commitments from several new customers.”


ChickP is currently partnering with several food companies on specialised projects to develop the North American market for plant-based innovations. “Socius has exemplary protein application expertise and, with a state-of-the-art technical centre in Chicago, boasts strong connections to manufacturers of plant-based products,” explained Mr Klein. “We’re strategising with Socius to explore the many creative possibilities for producing chickpea protein-based prototypes.”


Well suited for a full spectrum of dairy analogues


“ChickP’s offering sets a new standard for pure protein solutions through multiple beneficial attributes, including a dense nutritional profile, neutral flavour, and distinguished functional properties,” said Conor Buckley, Vice President of Socius. “These render it an excellent candidate for integration into a full spectrum of dairy analogues, including beverages, desserts, creamers, and more. We look forward to working with the ChickP team to bring the organoleptic and nutritional potential of chickpea to our customers.”


The Good Food Institute (GFI) reports a booming plant-based foods industry in the US, and pulses are galvanising alternative protein innovation. 


“The US is fast emerging as a key global player in meat and dairy alternatives,” noted Itay Dana, ChickP’s newly appointed VP of Sales and Business Development for the region. “This market is already familiar with soy and pea proteins. However, these sources still cannot meet all the desired specifications for the broader spectrum of applications. Food companies are demonstrating an openness to try new plant-sourced protein contenders and the mighty chickpea is now gaining its due recognition and momentum.”

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