Spotlight on protein: ChickP increases commercial production and expands to US markets

24 Feb 2021 --- Food tech start-up ChickP Protein Ltd. (ChickP), has revealed the scale-up of its 90 percent chickpea isolate ingredients. Simultaneously, the company is expanding its global activities, sealing a joint market development agreement with Socius Ingredients in the US.

ChickP recently increased its production capacity to 20 metric tons per day of its concentrated non-GMO, allergen-free chickpea protein isolate. 

“We can currently produce up to 5,000 metric tons a year, and with the growth in the demand, in a few months, we can double and even triple our production,” Itay Dana, newly appointed vice president of sales and business development, tells FoodIngredientsFirst. 

Ticking boxes
From a raw material point of view, chickpea is a well-spread crop globally, so the company sees no obstacles in sourcing the right raw material, he explains.

“In terms of product offerings, there is a wide spectrum of products that chickpea isolate fits into. These include dairy alternatives as beverages, yogurts and cheese, egg replacers, as well as bakery and confectionery products,” says Dana.

Chickpea isolate can be used in dairy alternatives as beverages, yogurts and cheese, egg replacers, as well as bakery and confectionery products.Moreover, chickpea protein answers the needs of clean label, gluten-free, allergen-free and can easily fit emerging and well-established trends such as health and well-being and meat alternatives. 

Challenges in usage
According to Dana, any new ingredient usage requires considering entire formulations, especially when working with a highly functional protein. 

“For example, it may decrease the need for various compounds, such as emulsifiers, flavors, and masking systems, thus contributing to a cleaner label,” he asserts. 

Additionally, the neutral-taste, non-bitter nature of the chickpea protein allows the production of a wide range of products without the addition of taste blockers/modifiers and flavors. “ChickP protein is also a highly functional ingredient, and as such, it plays a role as an emulsifier and binder.” 

A boost for nutrition
The chickpea protein isolate ingredient is designed to provide protein-infused functionality and a nutritional boost to various food and supplement applications. 

“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,” adds Ron Klein, CEO of ChickP. 

“We’ve already attracted considerable interest from major food brands. This month alone, we have welcomed several production commitments from new customers.”

Strategizing with Socius
The company also is actively seeking opportunities in the plant-based alternatives industry, especially in the US market.

ChickP is currently partnering with several food companies on specialized 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 center in Chicago, boasts strong connections to manufacturers of plant-based products,” explains Klein. 

“We’re strategizing with Socius to explore the many creative possibilities for producing chickpea protein-based prototypes.”

“ChickP’s offering sets a new standard for pure protein solutions through multiple beneficial attributes, including a dense nutritional profile, neutral flavor and distinguished functional properties,” says Conor Buckley, vice president of Socius. 

These render it an “excellent candidate for integration” into a full spectrum of dairy analogs, including beverages, desserts and creamers, he flags. 

“We look forward to bringing the organoleptic and nutritional potential of chickpea to our customers.”ChickP is actively seeking opportunities in the plant-based alternatives industry, especially in the US market.

Ramping up US reach
Meanwhile, Dana says that the US is fast emerging as a key global player in meat and dairy alternatives.

“This market already is familiar with soy and pea proteins,” he comments. “However, these sources still cannot meet all the desired specifications for the broader spectrum of applications.”

Food companies are demonstrating openness to try new plant-sourced protein contenders, and the chickpea is now gaining its due recognition and momentum, he affirms. 

Commenting on the future of the alternative protein sector, Dana stresses how plant-based product sales are skyrocketing across Europe, Asia, and the US. 

“Investments are being poured into alternative-protein companies and large corporations are shifting to secure their share of a rapidly growing market,” he concludes. 

By Elizabeth Green 

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