ChickP expands to US, appoints VP of Sales and Business

SPINS retail sales data from 2020 show US grocery sales of plant-based foods that directly replace animal products grew by nearly a third in the past two years, reaching $5 bn in sales

ChickP Protein has announced full commercial production of its 90% chickpea isolate. The company is also expanding its global activities, having begun a venture in the US by sealing a joint market development agreement with Socius Ingredients.

The company has reportedly achieved consistent, stable production capacity to 20 metric tonnes per day of its concentrated non-GMO, allergen-free chickpea protein isolate. The ingredient is designed to provide protein-infused functionality to an array of food and supplement applications, including dairy alternatives, baked products, and gluten-free foods. The company is also seeking opportunities in the plant-based alternatives industry, particularly in the US market.

“We have established a modern, BRC certified food facility, where we have applied proprietary technology for the production of high-value, clean-label chickpea protein,” said Ron Klein, CEO of ChickP. “We’ve already attracted considerable interest from major food brands, and this month alone welcomed a number of production commitments from several new customers.”

ChickP says it’s currently partnering with several food companies on projects to develop for the North American market.

“Socius has exemplary protein application expertise and, with a state-of-the-art technical center in Chicago, boasts strong connections to manufacturers of plant-based products,” said Klein. “We’re strategising with Socius to explore the many creative possibilities for producing chickpea protein-based prototypes.”

“ChickP’s offering sets a new standard for pure protein solutions through multiple beneficial attributes, including a dense nutritional profile, neutral flavor, and distinguished functional properties,” said Conor Buckley, Vice President of Socius. “These render it an excellent candidate for integration into a full spectrum of dairy analogs, including beverages, desserts, creamers, and more. We look forward to working with the ChickP team to bring the organoleptic and nutritional potential of chickpea to our customers.”

ChickP has appointed Itay Dana as VP of Sales and Business Development to lead these activities. Dana is a veteran in food engineering and biotechnology - he formerly served as the VP of Marketing and business development at Equinom, Director of New Technologies for Lycored, and was Head of Food Innovation at Galam.

“The US is fast emerging as a key global player in meat and dairy alternatives,” notes Dana. “This market already is familiar with soy and pea proteins. However, these sources still cannot meet all the desired specifications for the broader spectrum of applications. Food companies are demonstrating an openness to try new plant-sourced protein contenders and the mighty chickpea is now gaining its due recognition and momentum.”

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