Nutriati, Inc. (Richmond, VA) and exclusive commercialization partner PLT Health Solutions, Inc. (Morristown, NJ) announced that they are introducing a premium quality chickpea flour solution to the North American food market.
Called Artesa® Chickpea Flour, the new ingredient addresses a number of issues that have prevented other nutritionally desirable pulse/legume flours from gaining widespread adoption – including taste, sensory characteristics and formulating functionality.
The chickpea flour delivers a taste profile similar to premium wheat flours, along with similar mouthfeel and texture characteristics, according to a press release. From a formulation functionality standpoint, it offers similar, if not improved, performance compared to wheat flours in a variety of applications. This makes the flour an ideal ingredient for developing consumer-pleasing gluten-free food products such as breads, baked goods and pasta. From a nutritional standpoint, Artesa Chickpea Flour contains a minimum of 12% protein. It is a source of resistant starch – and compared to wheat and other pulse flours, has a lower glycemic index. It is wholly manufactured in the United States, with chickpeas drawn from select farms in the U.S and Canada. Nutriati will support the development of new food products based on the ingredient from their Applications Technical Center in Richmond, VA.
“Flours made from pulses and legumes have a great deal to offer consumers from a health standpoint – and yet they have failed to become mainstream, primarily because of organoleptic issues – chief of which is taste. Today, taste – or sensory experience – continues its reign as the number one driver of consumer food choice. The Artesa project has had as its goal bringing the nutrition and sustainability of pulse flours to a broad public by directly addressing the issues of taste and final product quality. Our initial work with leading companies in the food industry has demonstrated that we have achieved these goals,” Devin Stagg, Chief Operating Officer of PLT, says.
Gluten-free formulations often have less than optimal nutritive profiles. Low in fat, Artesa Chickpea Flour is considered a ‘good’ source of protein (>12%) and adds fiber, resistant starch, vitamins (e.g. – 100% DV of folate) and other nutrients. Chickpeas and chickpea flours are known to have a very low glycemic index (<30%).