Food Business News - July 10, 2018 - 60
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Chickpea flour, SowNaked oats provide sparks in gluten-free market
exture, taste and nutrition continue to improve in gluten-free
products. Chickpeas, oats and ancient grains are some of the ingredients
featured in those improvements.
About 3 million Americans must
avoid gluten because they have celiac
disease, according to Beyond Celiac,
Ambler, Pa., which seeks to drive diagnosis, advance research and accelerate the
discovery of new treatments and a cure
for celiac disease. Other people may seek
gluten-free foods because they are gluten
intolerant, meaning they have trouble
digesting gluten. Grand View Research,
Inc., San Francisco, estimated gluten-free
products market revenue in the United
States at $5,937.5 million in 2014 and
$6,732.9 million in 2015.
Reaching that market means food
manufacturers need to create gluten-free
products that meet similar expectations
to their conventional counterparts in
quality and nutrition.
Artesa chickpea flour delivers a
taste profile, mouthfeel and texture characteristics that are similar to wheat flour
Food Business News
characteristics, according to Nutriati,
Inc. and its commercialization partner,
PLT Health Solutions, Morristown, N.J.
The flour has a fine particle size, neutral
taste and neutral white color, according
to the companies. Fractionization, which
removed much of the oil, cleaned up the
The flour has a protein content of
12% or more, which is twice the protein
content of some other gluten-free flours.
Artesa chickpea flour contains resistant
starch and is Non-GMO Project verified.
"A common challenge for gluten-free bread manufacturers is to
produce a full loaf that has consistent
crumb, structure and texture without
collapse of the loaf or the development of
large air pockets," said Michael Spinelli,
co-founder and chief innovation officer
for Nutriati, Inc. "Artesa is able to solve
these issues by enabling the production
of consistent air cells, better crumb and
mitigating the collapse of the product
during baking and cooling."
Artesa chickpea flour also has been
shown to work in pasta.
"The functional characteristics of
Artesa chickpea flour are ideal for difficult to formulate gluten-free products
of which pasta is one," Mr. Spinelli said.
"Artesa chickpea flour excels in the
production of extruded products like
pasta and can be used in non-allergenic,
egg-free formulations while maintaining
"It is a unique material due to the
Nutriati production process. It adds the
structure of gluten found in wheat flour.
It has elasticity similar to some of the
best semolina flours for pasta applications. It also helps improve mouthfeel
in a manner of a modified food starch
where it can be used to replace dairy
or eggs as well as gluten. This leads to
the ability to create high quality vegan
In 2013, Mr. Spinelli and Richard
Kelly, chief executive officer, founded
Nutriati, which focuses on the research,
development and commercialization of
The market debut of Artesa chickpea flour earlier this year marked the
July 10, 2018