Artesa® Chickpea Flour
It’s Time To Change The Way You Think About Pulse Flours.
Interest in pulse flours has grown recently as a healthy approach to replacing wheat (and other) flours for the fast-growing gluten-free market. One of the major issues with pulse flours, however, is the strong flavor they convey in formulations. The manufacturing process for Artesa Chickpea Flour removes much of the oil from the finished product – producing a clean, neutral flavor. Combined with the fine particle size achieved from proprietary milling, Artesa Chickpea Flour delivers taste, texture and mouthfeel comparable to wheat flours.
A sensory profile that mimics wheat flour.
An Incredibly Nutritious Multi-Purpose Flour.
Artesa Chickpea Flour is helping to revolutionize the plant-based foods space. The key is its formulating characteristics that allow a broad range of formulators – from pasta to baked goods to snacks and more – helping you develop innovative, great tasting higher protein products.
Artesa Chickpea Protein and Artesa Chickpea Flour can combine to offer you a best-in-class approach to the development of gluten-free products that meet the sensory expectations of even the pickiest consumers. We can help you speed development time, cut your ingredient list and enhance your processing operation.
MADE IN NORTH AMERICA
Nutriati’s chickpeas are grown in North America – in the United States and Canada. Production of the final product takes place on the US Eastern Seaboard – unlike many other pulse flours that are extracted in China. Nutriati works with a select group of farmers to supply Artesa chickpeas – developing long-term relationships that will help them improve the profitability of their farms.
The chickpea gets good marks when it comes to sustainability. Chickpeas create their own fertilizer by fixing nitrogen from the air – which lowers greenhouse gases, significantly lowers need for chemical fertilizers and creates healthier soils for future planting. They are an excellent rotational crop. They also require significantly lower use of water and pesticides in production. Chickpeas have the lowest carbon footprint of any protein starting materials and there is no such thing as a GMO chickpea. We like to say that Artesa Chickpea Flour is Good for People and Good for the Planet!
ADDING ARTESA TO IMPROVE GLUTEN FREE FORMULATIONS AND TASTE
Replacing wheat in gluten-free products often requires multiple ingredients – some not so label-friendly – and processing workarounds to meet quality, texture and taste goals. This makes Artesa ideal for difficult to formulate gluten-free applications such as pasta, leavened bread, flatbreads and pastries.
With functionality potential that rivals that of semolina flour and even modified food starch in some instances, Artesa Chickpea Flour also excels in the production of extruded products like pasta and can be used in non-allergenic, vegan, egg-free formulations while maintaining product integrity and mouthfeel. It also features good oil and water binding properties useful in products like soups, sauces and gravies. Nutriati is committed to working with food product developers with applications expertise in re-working traditional products or creating entirely new concepts. The company has an Artesa Imaginarium Project that looks to build bridges with chefs and food scientists to explore the possibilities of this new ingredient.
Artesa Chickpea Flour manufactured by Nutriati, USA.
Let us help you expand your plant-based offering.
Our partner, Nutriati, has extensive experience – not only with Artesa – but across today’s food and beverage landscape. They can help you develop formulations that will meet your goals for taste, sensory and process-ability.