Symrise is launching a new range of chickpea and aquafaba ingredients into its Diana Foods natural ingredients portfolio.

The ingredients company said that the new additions will open opportunities in the development of plant-based food products with cleaner labels.

Chickpea flakes are being introduced as a vegan protein option, offering a high protein and fibre content and the ability to bring texture and juiciness to a wide range of applications including falafels, healthy snacks and dips such as houmous.

Aquafaba, the cooking water of chickpeas, has been implemented into an aquafaba flakes product. It aims to provide a vegan alternative to egg yolk, allowing clear labelling and bringing texture to products as well as water and oil retention properties. Symrise said that it can provide a vegan option with comparable texture and taste to mayonnaise and salad dressings.

The products contain no EU allergens, while being gluten-free and non-GMO. Their light taste and colour makes them suited to a wide range of recipes. The products are pre-cooked and require ambient storage, with a shelf life of up to 18 months.

Sophie Helleux, product manager in the Naturals Business Unit of Symrise Food & Beverage, said: “According to a recent Euromonitor study, 42% of the population is restricting its consumption of animal-based products. These chickpea ingredients constitute another way in which Symrise is addressing the growing, trendy plant-based market. Aquafaba offers the perfect vegan alternative to egg yolk, while chickpea flakes improve the nutritional value.”

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