Artesa® Chickpea Protein
It’s Time To Change The Way You Think About Plant Protein
From the way it looks, smells and acts when it arrives in your facility – to how consumers react to it in finished products, Artesa Chickpea Protein has been engineered to deliver an incredible sensory experience for consumers in protein-fortified products.
Want more? Artesa is easier to formulate. Higher protein loading with fewer production problems and less waste.
Sensory you have to experience
Artesa Chickpea Protein helps deliver delightful experience to consumers in almost any food or beverage application. In low moisture systems, our taste, texture and the ability to maintain the structure of foods are critical components. In high moisture systems, our small particle size, high dissolution level and suspendability mean less ‘grittiness’, a better mouthfeel, better taste and better in-product.
Like no other plant protein.
Artesa Chickpea Protein is manufactured in a totally different manner than any plant protein on the planet. That’s what gives it its great taste. But it also gives Artesa unique physical and functional characteristics that are vitally important to creating great consumer products.
Artesa has a very small, uniform particle size that helps it function like dairy proteins in food, supplement and beverage applications. It also has high water binding capacity and foaming & emulsification properties that other plant proteins don’t – which can be critical to processing efficiency, shelf-life and final product quality.
The World is Gaga for Garbanzo
Chickpea-based pulse snacks saw growth of more than 150% in the year ending Oct. 30, 2016
During the 4th Quarter of 2016, mentions of chickpeas on menus increased by 3.8% year-over-year. Hummus mentions gained 3.7% year-over-year.
Hummus has seen retail sales rise from less than $10 million in the late 1990s to industry estimates in the range of $700-800 million in more recent years, according to the U.S. Dry Pea and Lentil Council.
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 Formulation and Taste
We have also used Artesa Chickpea Protein in combination with other protein ingredients – notably pea protein – to improve overall taste of a formulation. This has the benefit of reducing the need for sweeteners and/or masking agents – delivering a healthier product and a cleaner label.
Artesa Chickpea Protein has been formulated into RTD applications and ready to mix dry blend nutrition supplement applications where other plant-based ingredients and nutrients have been used. Artesa has proven to overcome texture issues when combined with other plant-based compounds and is able to overshadow some of the negative plant-based flavor and aromatic elements of those ingredients. Because of the color, clean flavor profile and functionality, Artesa Chickpea Protein is an extremely useful complementary tool in the developer’s pantry when formulating composite beverage products.
Artesa Chickpea Protein 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.