Food Business News - January 5, 2021 - 16

chickpea crust that is available at Target,
Whole Foods Market, Wegmans and
Heinen's. Varieties are four-cheese, roasted vegetable and Margherita, and a buildyour-own plain crust option. A serving of
Banza pizza has 17 grams of protein and
5 grams of fiber, which compares to 13
grams of protein and 3 grams of fiber for a
leading cauliflower crust pizza.
Chocolate is the flavor of choice
for Antithesis Foods, Ithaca, NY. The
company offers Grabanzos, which are

chocolate-covered chickpeas. (Garbanzo
beans is another name for chickpeas.)
Grabanzos contain 4 grams of fiber and 3
grams of plant protein per serving.
Antithesis Foods turns chickpeas
into dough, which gives Grabanzos more
of a pretzel taste, said Jason Goodman,
co-founder and CEO.
" If you like chickpeas, you'll like
Grabanzos, " he said. " If you don't like
chickpeas, you'll still like Grabanzos. "
Besides a more neutral taste,

chickpeas have a more neutral color
than other pulses, said Allie Hall, R&D
associate for Antithesis Foods. Other
pulses have a bright green or orange
color. Chickpeas have a beige, bland
color.
The color of chickpeas may depend
on the variety, said Ashton Yoon, co-founder and chief operating officer of Antithesis
Foods. The kabuli variety, which is grown
in North America, is tan. The desi, which
CONTINUED ON PAGE 18

CHICKPEA INGREDIENTS
available as protein extracts, starches and flour

I

CHICKP PROTEIN, LTD.

ngredient suppliers are offering chickpea ingredients in at least
three forms: protein extracts that may not need flavor-maskers,
starches that offer sustainability benefits and a gluten-free option,
and flour that also is a choice for gluten-free products.
The neutral flavor profile of chickpeas makes them unique
among pulses, said Scott Cowger, vice president and national sales
manager for Cereal Ingredients, Inc., Leavenworth, Kan.
" Utilizing chickpeas as an alternative plant protein source as
a potential meat replacement and rich source of protein in any
number of food applications is the future for chickpeas, " Mr. Cowger
said. " Folks are looking for an alternative pulse protein source, and
the future is quite bright for chickpeas. "
He added, " If you want to extrude chickpea protein, you need
to be aware of fat content. Fat content has to be checked due to the
inability to expand with that higher fat level. "
Ram Reifen, MD, founder and chief scientific officer for ChickP

Chickpea starch may be used to thicken sauces and puddings, as a filler
in meat applications and meat analogs, or as a replacement for wheat
in gluten-free baked foods.

Protein, Ltd., Rehovot, Israel, also pointed to chickpeas' neutral taste
and lack of off-flavors.
" Many plant proteins are characterized with a bitter taste
('beany') and sandy texture, " he said. " ChickP proteins, however,
are neutral in taste and have a clean, smooth mouthfeel. As such,
it does not have to be masked by artificial flavors and/or addition
of sugar. "
ChickP Protein has patented its ChickP protein that is 90%

16

Food Business News

protein and developed by the faculty of Agriculture, Food and
Environment of the Hebrew University of Jerusalem. The company's ChickP S930 is designed specifically for use in ready-to-drink
applications as it prevents an increase in viscosity after heating, and
it also prevents rapid sedimentation. Chickpea protein also shows
promise in sports bars, high-protein beverages, dairy replacers and
high-moisture extruded meat analogs, Dr. Reifen said.
ChickP Protein in November launched a native starch developed from chickpeas.
" Chickpea starch is the same as corn, tapioca, potato, pea and
wheat starches as it is mainly composed of carbohydrates, providing
a source of energy to the body, " Dr. Reifen said. " The usage of starches
in the food industry, however, is mainly done to achieve various functional properties rather than adding nutritional benefits. "
ChickP starch may be used to thicken sauces and puddings, as a
filler in meat applications and meat analogs, or as a replacement for
wheat in gluten-free baked foods.
" The development of ChickP native starch allows ChickP to
utilize one more component from the whole chickpea to be used as a
food ingredient rather than dispose it for waste treatment or use it as
animal feed, " Dr. Reifen said. " The starch fraction is about 40% to 45%
from the whole chickpea, and therefore this development provides a
much more sustainable process. "
Natural Products, Inc., Grinnell, Iowa, offers steamed chickpea
flour made from whole dehulled chickpeas.
" The various fractions of the chickpea are never separated,
isolated or concentrated, " said Jon Stratford, sales and marketing
manager. " It is in essence a 'whole chickpea flour.' As such, it has all
the nutritional qualities of whole chickpeas. "
The steamed chickpea flour may be used in flour blends, or it
may replace all the wheat flour in various types of gluten-free bakery
products. Natural Products has developed gluten-free formulations
that companies may use as a reference or starting point for product
development or reformulation projects, Mr. Stratford said, adding
that creating gluten-free bread with the right volume and texture will
require experimenting.
" Formulators will immediately notice the mild, pleasant flavor
profile of steamed chickpea flour, " Mr. Stratford said. " This will allow
higher-than-expected inclusion rates in food products. Another
important point is that steamed chickpea flour is ready-to-eat, so it
can be safely used in extruded bars or other snacks, or even in instant
grain-based beverage dry mixes. " FBN

January 5, 2021



Food Business News - January 5, 2021

Table of Contents for the Digital Edition of Food Business News - January 5, 2021

Food Business News - January 5, 2021 - 1
Food Business News - January 5, 2021 - 1
Food Business News - January 5, 2021 - 2
Food Business News - January 5, 2021 - 3
Food Business News - January 5, 2021 - 4
Food Business News - January 5, 2021 - 5
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