Gluten free

GUEST ARTICLE: Is plant-based the new gluten-free?

GUEST ARTICLE: Is plant-based the new gluten-free?

By William Dowling, research manager, CircleUp

The plant-based movement is easier to understand when considering it alongside another trend that proved to be a financial boon for brands: gluten-free.

Picture: istockphoto Zakharova_Natalia

Nutriati’s chickpea protein is white, odorless, and neutral-tasting

Chickpea protein in the spotlight as high-profile investors pump $8m into Nutriati

By Elaine WATSON

Commercial quantities of highly functional, neutral-tasting chickpea protein concentrates and a high-protein chickpea ‘flour’ will be available by the end of the year, says Richmond-based Nutriati, which has just closed an $8m financing round to help...

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