Artesa® Textured Pulse Protein For Meat
Artesa Textured Pulse Protein can help you revolutionize the plant-based foods space. It’s optimized solutions for creating a better fish & meat experience with easy formulating and excellent processing characteristics.
Ideal applications include:
- A wide range of fish products
- Chicken products
- Pizza topping (sausage crumble)
- Sausage patties
- & more!
Artesa Textured Pulse Protein can 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.
BETTER STARTING POINT FOR YOUR FORMULATIONS
Artesa Textured Pulse Protein has the formulating characteristics of soy – without the GMO and allergen drawbacks. It is superior to Textured Pea Proteins in a range of important areas.
MADE IN NORTH AMERICA
Artesa Textured Pulse Protein 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 protein ingredients that are extracted in China.
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 Textured Pulse Protein is Good for People and Good for the Planet!
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.