Migros and InnovoPro debut chickpea-based yogurt alternative
23 Jul 2020 --- Migros, a Switzerland-based retailer, has launched a line of dairy-free yogurts incorporating InnovoPro’s chickpea protein CP Pro 70. The range also includes oats and is gluten and lactose-free, offering consumers an alternative to dairy yogurts, without compromising on taste. Israel-based food tech start-up InnovoPro says it is the first company in the world to launch a 70 percent chickpea protein concentrate.
“Consumers recognize chickpeas as a non-allergenic, taste-neutral superfood, rich in nutritionally important unsaturated fatty acids, such as linoleic and oleic acids, and containing significant amounts of essential amino acids,” Taly Nechushtan, CEO of InnovoPro, tells FoodIngredientsFirst.
InnovoPro’s eco-friendly production process yields non-GMO, gluten-free chickpea protein with no aftertaste – a functional ingredient for the global food industry.
The Migros-exclusive line is available in natural, vanilla and tropical fruit flavors. Both companies are working to bring additional yogurt lines in several European countries later this year.
“The collaboration with Migros is a significant milestone for InnovoPro in Europe,” says Nechushtan. “This launch marks a new height in our continued growth strategy and will enable InnovoPro to gain further traction in the European market. We believe that InnovoPro will lead the new alternative protein category and introduce products with added health and nutritional values to customers. As part of our sustainable growth strategy, we are exploring production collaboration options for our protein, expanding our EU supply chain.”
The companies are working to bring additional yogurt lines in several European countries later this year.“Our customers are looking for high quality, innovative, healthy and tasty options. The collaboration with InnovoPro on the chickpea protein CP Pro 70 opens doors for us to create new solutions for unmet consumer needs,” adds Matthew Robin, CEO of ELSA-Mifroma (a group of manufacturing companies in the Migros Group).
“We welcome food companies looking for innovative non-dairy applications like plant beverages puddings and ice creams. We believe this is just the first out of many collaborations worldwide based on InnovoPro unique solutions,” she notes. “We are working on many more moves in several food sectors. We believe our solutions serve a real unmet need for tasty and functional alternative plant-based proteins,” explains Nechushtan.
Chickpea reigns supreme
InnovoPro’s chickpea protein is highly functional and suitable for many applications in a wide range of different categories, such as:
- Ready to drink and dry beverage blends drink formats.
- Dairy-free applications like ice creams and desserts.
- Bakery products including gluten-free bread, crackers and savory snacks, cakes and cookies.
- Snacks and energy bars.
- Spreads, condiments and dressings.
While chickpeas naturally contain 20 percent protein, InnovoPro says it is the first company to launch a 70 percent chickpea protein concentration. This plant-based protein adds value to both producers and consumers. InnovoPro’s product brings food-technology properties and benefits in terms of functionality, health, nutrition, taste and mouthfeel.
Chickpea protein is expected to enjoy more time in the spotlight as consumer appetite for soy-based alternatives is sparking demand for other protein-rich crops. It notably taps into “The Plant-Based Revolution,” pegged as Innova Market Insights’ second Top Trend of 2020. Alternatives to animal byproducts in F&B continue to flourish as a result of consumer interest in health, sustainability and ethics, which ties into the broader consumer lifestyle trend toward cleaner living.
In April, InnovoPro raised US$15 million in Series B funding led by Jerusalem Venture Partners. The company is aiming to tap into a US$40 billion market of protein ingredients while scaling up its manufacturing of alternative and sustainable protein-rich products.
Investments in the Israeli agri-food start-up sector have boomed from 2014 to 2018, raising almost US$800 million in funding over this period, according to a report by venture capital platform AgFunder.
InnovoPro has also been recognized as an innovator of disruptive technology in the food industry. Over the past three years, InnovoPro garnered several awards such as “Most Innovative Protein of the Year” at the Protein Summit in 2018 and “Most Innovative Start-up in Israeli Food-Tech” in 2018. In 2019, InnovoPro was chosen to be a member of the EIT Food RisingFoodStars community.
By Elizabeth Green
