InnovoPro: Chickpea protein concentrates, TVP, egg replacers
Israeli firm InnovoPro - which opened a US subsidiary in late 2020 – launched with 70% chickpea protein concentrates and has since developed a textured vegetable protein (TVP) combining chickpea and pea protein for the meat alternatives market, and an egg white alternative.
The firm – which processes chickpeas in Canada using a water extraction process - has multiple new launches in the US market coming up in categories from dairy alternatives to sports nutrition, said CEO Taly Nechushtan, who recently attracted investment from Ingredion.
A neutral-tasting chickpea starch “with the functionality of a modified starch” will also launch in 2023, say the company, which recently teamed up with Milkadamia to develop a plant-based soft-serve ice cream.
From a functional perspective, InnovoPro's concentrate is a “strong emulsifier that combines water and oil together, which is what all R&D managers are looking for; but they are also looking for a very soluble protein, especially for beverages,” added Nechushtan.
It also performs well in low pH beverages, in which plant-based proteins such as pea can sometimes precipitate out of solution, or are not able to solubilize, she added. “Plant proteins in general are very sensitive to pH and you can get flakes of the product floating around in coffee for example, but we can prevent this.”
From a sensory perspective, InnovoPro’s chickpea protein concentrate is neutral-tasting with a smooth creamy mouthfeel (no ‘beany’ or ‘earthy’ taste or grittiness), which makes it particularly attractive for manufacturers of products such as plant-based milks, she added.