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The legume known as the chickpea or chick pea belongs to the Fabaceae subfamily of plants. For the plant’s nutrient-rich seeds, it is grown. Its seeds are abundant in fibre and protein.
Gram, Bengal gramme, garbanzo, garbanzo bean, and Egyptian pea are additional names for chickpeas.
Since Ultra-High Protein Chickpeas protein has been found to have a lot of protein and important minerals and vitamins, it could be a good substitute for using as the main ingredient in cooking.
With changing demographics, dietary patterns, and cooking styles, the processed food industry has grown significantly.
Ultra-High Protein Chickpeas protein isolate is suitable for use in a variety of food industry sectors due to its neutral flavor and high protein content.
As a result, there is a huge opportunity for manufacturers to develop Ultra-High Protein Chickpeas protein-based products for a wide range of food industry applications.
The food industry primarily uses Ultra-High Protein Chickpeas protein; Consequently, it has a significant share compared to other applications.
The use of Ultra-High Protein Chickpeas protein is most common in the substitute meat, dairy, processed food, and bakery industries.
The Global Ultra-High Protein Chickpeas market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
It has taken NuCicer a while to transform the chickpea into a hardy, higher-yielding crop with more protein and certain functional and dietary qualities.
But today, as a result of years of research, a new super chickpea type offers a protein level that is 75% more than that of regular chickpeas, solidifying its position as the best plant protein.
The new range of variations, created utilising natural genetic diversity, will enable more economical and sustainable plant proteins as well as high-protein, gluten-free flours and whole bean products, the business claims.
They are renowned for their neutral flavour and colour as well.
Through an international agreement with the Food and Agriculture Organization of the United Nations, NuCicer exploits the genetic potential to commercialise high-value features like enhanced protein content and helps to efforts to protect biodiversity and ensure global food security.
By integrating features for environmental resilience like heat and drought tolerance, NuCicer is also trying to boost the yield and production stability of these newly developed chickpeas.
The new variants will roughly lower the price of chickpea protein in half, putting it on par with other plant proteins like soy, wheat, and pea in terms of price.
Under a five-year exclusive agreement, Tate & Lyle and Nutriati will work together to market high-quality, sustainably produced chickpea protein and flour.
Tate & Lyle PLC (Tate & Lyle) is a leading global provider of food and beverage solutions and ingredients.
The collaboration will increase the accessibility of Nutriati’s ultra high-protein chickpea-derived products in the fields of food, beverage, and nutrition.
It will concentrate on options and solutions that support the common objective of giving customers healthy, incredibly nutrient-dense, responsibly produced plant-based food.
