ChickP going commercial with chickpea isolate for dairy alternatives
The company, founded in 2016, is simultaneously expanding its global activities, having kicked-off a venture in the US by sealing a joint market development agreement with Socius Ingredients, Inc.
ChickP has ramped up consistent, stable production capacity to 20 metric tons per day, equating to more than 5,000 metric tons annually of its concentrated non-GMO, allergen-free chickpea protein isolate.
The ingredient is designed to provide protein-infused functionality and a nutritional boost to an array of food and supplement applications, including dairy alternatives, baked products, and gluten-free foods.
The company also is actively seeking new opportunities in the plant-based alternatives industry, especially in the US market.
“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,” said Ron Klein, CEO of ChickP.
“We’ve already attracted considerable interest from major food brands, and this month alone welcomed a number of production commitments from several new customers.”
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,” Klein said.
“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,” said Conor Buckley, vice president of Socius.
“These render it an excellent candidate for integration into a full spectrum of dairy analogs, including beverages, desserts, creamers, and more. We look forward to working with the ChickP team to bring the organoleptic and nutritional potential of chickpea to our customers.”