- October 3, 2018
- Featured, Food and Nutrition, Food Tech
Why Chickpea Protein?
Not listed as an allergen | GMO free | Tasty and Appealing | Safe and Sustainable
Adding 2% chickpea protein enables removal of carrageenans and modified starches
Significant amounts of all essential amino acids (except Sulphur)
Rich in nutritionally important unsaturated fatty acids
Creates a firm & stable emulsion that stays stable during shelf-life
Forms a foam for producing airy gluten-free baked goods
Water and fat binding – generates a rich mouthfeel and increases the viscosity of product
Functional in both cold and warm methods of preparation
Has a subtle taste that does not overcome other flavors
The Best of Nature.
The Best of Science.
Together for you.
Dr. Ascher Shmulewitz, a doctor and an engineer, was fascinated by the idea that food could prevent and cure diseases. Wanting to bring health and wellness to his patients, he studied the chickpea, which is today known to be superfood that is not listed as an allergen. In his work, Dr. Shmulewitz developed the technology to extract a unique vegan protein from the chickpea. We are pleased and proud to present this protein for use in clean label food for the health of the global market. TO YOUR HEALTH!
Unique food applications
based on our
novel Plant Based Protein.
Vegan Protein Consumption is on the Rise
million Americans are considered to be overweight or obese
million Americans have food allergies to: milk, eggs, wheat and soy
of Americans consider themselves vegetarian, flexitarians, vegan
of Americans are lactose intolerant
of Americans eat gluten-free products
of consumers are avoiding or reducing GMOs in their diet
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