The company expands into the US, and names Itay Dana as vice-president of sales and business development.
Food-tech start-up ChickP Protein has announced full commercial production of its 90% chickpea isolate. The company has been expanding its global activities, having kicked-off a venture in the US by sealing a joint market development agreement with Socius Ingredients, a food ingredients company.
ChickP revved up production capacity to 20 metric tonnes per day, equating to more than 5,000 metric tonnes annually for its concentrated non-GMO, allergen-free chickpea protein isolate. The ingredient is designed to provide protein-infused functionality and a nutritional improvement to an array of food and supplement applications, including dairy alternatives, baked products, and gluten-free foods.
ChickP also seeks new opportunities in the plant-based alternatives industry, especially in the US market. More particularly, the start-up has established partnerships with several food companies on specialised projects to develop the North American market for plant-based innovations.
Ron Klein, CEO of ChickP, elaborated: “Socius has exemplary protein application expertise and, with a technical centre in Chicago, boasts strong connections to manufacturers of plant-based products. We’re strategising with Socius to explore the many creative possibilities for producing chickpea protein-based prototypes.”
Conor Buckley, vice-president of Socius, added: “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. These render it an excellent candidate for integration into a full spectrum of dairy analogs, including beverages, desserts, creamers, and more.”
Leading these activities is Itay Dana, who has joined ChickP as vice-president of sales and business development. Dana will bring along more than a decade of experience in the food, supplement, aggrotech, and life science industries, with a focus on plant-based proteins. Prior to joining ChickP, he was vice-president of marketing and business development at Equinom, director of new technologies for Lycored, and was head of food innovation at Galam.
“The US is fast emerging as a key global player in meat and dairy alternatives,” Dana said. “This market already is 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 chickpea is now gaining its due recognition and momentum.”