Artesa® chickpea flour and protein deliver a superior, premium taste and mouthfeel experience along with numerous value-added functionality attributes desirable in formulation.
Tate & Lyle has entered into a strategic partnership with Nutriati, a leading ingredient technology company, to distribute high quality, sustainable chickpea protein and flour under the Artesa® brand. Chickpea ingredients meet the growing plant-based trend. Our Artesa® chickpea ingredients fulfil top consumer trends such as gluten free, clean label, grain free, kosher, and meet the ISO standard for “natural”, and are certified as Non-GMO Project Verified. Artesa® chickpea flour and protein deliver a superior, premium taste and mouthfeel experience along with numerous value-added functionality attributes desirable in formulation.
Artesa® Chickpea products are available in:
1 Region - North America
Artesa® Chickpea Flour is a functional clean label chickpea flour developed by Nutriati using a proprietary protein recovery and milling platform. Some of its unique benefits include its neutral taste and color profile, small particle size, and highly functional gelling properties.
It is an extremely versatile ingredient, creating the opportunity for unique texture and taste profiles in baked goods such as cookies and pizza crust, salty snacks such as pretzels and crackers, as well as extruded products such as cereals and pasta. It also contains only 1% fat which is less than standard chickpea flour and can be used to lower the fat content of some products, including gluten free products.
Artesa® Chickpea Protein has many unique functionality attributes such as a small, smooth, uniform particle size that functions more like a dairy protein. It also provides excellent dissolution, suspension, water and oil binding properties, along with lower viscosities and enhanced emulsification.
Artesa® Chickpea Protein is often used in nutrition fortification applications and is optimal in formulating plant-based meats, dairy and beverages, as well as in the development of dips, sauces and dressings with excellent organoleptic qualities.
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