ChickP launches non-GMO chickpea starch

Food-tech start-up reinvigorates starch market with native chickpea starch.

ChickP Protein, a food-tech start-up, has launched a native starch developed from chickpea for food and beverage applications. It is non-GMO, and a co-product of ChickP protein process using technology.

This launch follows the introduction last year of a line of innovative chickpea isolates 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 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. As a result, it can be used as a thickening or binding agent in a variety of food applications, including soups, sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat analogues, and many more applications. ChickP Native Starch also is a 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.

Ram Reifen, managing director, 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% protein. We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content.”

The start-up’s ability to separate and purify the solid components of the chickpea allows it to offer food manufacturers functional ingredients that bring 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, fibres, and other micronutrients that negatively impact flavour and colour.

Ron Klein, CEO of ChickP, concluded: “The ChickP technical team currently is developing food applications using our Native chickpea starch. We invite companies to collaborate with us to create new plant-based products that meet all the demands of today’s informed consumers.”