InnovoPro Becomes a Chickpea Protein Platform

InnovoPro recently launched two new products, CP-FOAM 1001, an egg white replacement for vegan deserts such as meringues and mousses, and CP-XTURA 65, the first-ever chickpea-based textured (as in flakes) protein for meat-alternatives including burgers and chicken nuggets. “We are becoming a platform, we are no longer a one-product company,” says Nechushtan. Read the full […]

Future Food-Tech Pre-summit Interview with Taly Nechushtan, CEO, InnovoPro

InnovoPro is committed to bringing unique chickpea protein platform to the global food market in order to create nutritious, tasty, safe, and sustainable food products. The Future Food-Tech team caught up with Taly Nechushtan, CEO, InnovoPro, ahead of the Future Food-Tech Alternative Proteins Summit to talk about how the company has joined forces with world-known […]

Peak-Performance, Full-Protein: Innovopro’s High Protein Vegan Shakes

Health & wellness as a shopping motivator has become more significant in recent years and contributes to the thriving of the high protein shakes sector. Among a growing array of choices, finding the right protein can be a challenge. Optimize Your High Protein Shakes – Incorporate our CP-Pro 70™ for a neutral taste, protein digestibility score of 100%,...

Discover our non-dairy cheese prototype

Our plant-based cheese prototype can be shredded, sliced, cubed, or cut for any kind of use. Innovopro's meltable shredded vegan cheese prototype makes an excellent topping for foods such as pizza, lasagna, tacos, and more.

Could New Zealand be on the verge of a chickpea revolution?

“The NZ market is very health conscious and partly because there is a plethora of chickpea agriculture, we are seeing a high interest from local costumers and distributors,” says Taly Nechushtan, CEO of InnovoPro. Read the full article here.   Credit: NZFT Digital eMag – March 2022
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InnovoPro was awarded a “Seal of Excellence” by the European Commission, as the institution managing Horizon 2020, the EU Framework Programme for Research and Innovation 2014-2020.

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