Nutriati launches proprietary chickpea ingredient for plant-based meats

Dan Ochwat
Executive Editor
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Leveraging its custom chickpea ingredient technology, Nutriati, the manufacturing and technology partner of PLT Health Solutions, is introducing a new ingredient for plant-based, meat analogue solutions such as hamburgers, meatballs and pizza toppings, chicken, fish and pork products.

A representative of Nutriati said the company is bringing the ingredient to a broad range of producers, from multinational meat producers to plant-based start ups. “The private label manufacturers and store brands are an important part of their strategy also – because as you know, these companies are looking for product differentiation and they often move quickly to market,” the spokesman told Store Brands. “Nutriati has an expanded Culinary Services group that is providing formulation assistance and working in manufacturing facilities to speed/enhance product development.”

Artesa Textured Pulse Protein is the proprietary ingredient, a combination of Nutriati’s Artesa Chickpea Flour and carefully sourced yellow pea protein that has been manufactured to tightly controlled final ingredient specifications.

The ingredient enables product developers better reproducible results in meat analogues, as well as formulation predictability, cleaner labels and ultimately, a more meat-like experience, the company said. Artesa Textured Pulse Protein features materials sourced in North America and is processed in the United States. Commercial quantities of the material are available immediately.

"Artesa Textured Pulse Protein is based on Nutriati's near decade of experience working in the plant-based space, focusing on delivering the best consumer experience: taste, texture, mouthfeel and more. It also responds to other consumer wants, like leaner, cleaner labels,” said Devin Stagg, chief operating officer, PLT Health Solutions, Morristown, N.J. “With Artesa Textured Pulse Protein, plant-based meat producers can create great products without the need for wheat gluten, eggs or methylcellulose that are common in many formulations today. Beyond great labels, we think that producers will like the economics of Artesa Textured Pulse Protein as well.” 

Artesa Textured Pulse Protein can be used as a standalone ingredient in many meat analogue applications – delivering textured pea protein or textured soy protein. The functionality of Artesa Textured Pulse Protein also powers the development of plant-based meat products without the need for other texturizers, binders or emulsifiers, allowing the elimination of ingredients like egg whites, wheat gluten and methylcellulose.