Food tech start-up ChickP Protein is launching a native starch developed from chickpea for food and beverage applications.

The launch follows the company’s introduction last year of a line of chickpea protein isolates; the starch is a co-product of ChickP’s protein process, therefore avoiding food waste.

The ingredient is said to offer better gelling and thickening properties when compared with pea and potato starches. It also has a neutral taste and no aroma, according to ChickP.

The starch can be used as a thickening/binding agent in applications such as soups, sauces, confectionery, baked goods and plant-based meat analogues.

ChickP’s native starch can also be used to make extruded snack products, or as an anti-caking agent for powdered blends, such as instant soups and spices.

“The inspiration for developing a native chickpea starch was to offer another purified fraction from chickpea – similar to ChickP’s isolated protein, which contains 90% protein,” said Ram Reifen, MD, founder and CSO of ChickP.

“We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98% starch content.”

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