date:Nov 20, 2019
essing as well as boosting consumer acceptance.
Thanks to its high solubility and smooth viscosity, ChickP forms an emulsion/gel that helps contribute to a firm finished product.
We tested the chickpea ingredient across a range of parameters, including functionality, flavour, nutrition profile, and protein content, says Ram Reifen, founder and CSO of ChickP.
Sensory parameters such as taste, colour, and texture are the key factors for success in launching any new product in the marketplace.