Enrich your food products with the first flavorless Chickpea protein:
With our rising interest in alternative health foods, vegetarian health foods comes a steady decline in meat consumption. Moreover, our growing concern for sustainability, together with our desire for clean labels and allergens-free foods, create heavy demand on healthy and tasty plant-based proteins that can replace meat and cheese without compromising nutrition.
Even without committing to a strictly vegetarian diet, Americans’ meat consumption continues to decline. What we’re left with is plant and dairy meat substitutes based on pea, whey and soy protein, which have undesired hormones, allergens, or off flavors.
Our team of experts has devised a way to extract up to 90% pure protein out of the Chickpea pulse we all love. And the best part is that it’s virtually flavorless, enabling the production of an endless list of applications including meat and dairy-like foods, beverages, pastries, snacks, baby food and more.
To deliver complete plant proteins with wholesome human benefits – sustainable to produce and tasty to consume.
Ram is a world-renowned expert in food security and maternal and child nutrition. He brings over three decades of clinical and research experience at the Hebrew University of Jerusalem, where he also serves as the Director of the Centre for Nutrigenomics and Functional Foods, and was the head of the School of Nutritional Sciences and founder of the international program in nutrition. Ram is a Pediatrician specializing in Gastroenterology and Nutrition, and serves as a member and active consultant in committees and biotech companies related to food, nutrition, agritech and health. Ram is also the co-founder of FREDI (Food, Research and Development Israel) and was the CEO of a biotech transfer company (TRS). As an MD with M.Sc in Nutrition and an MBA, he founded ChickP after years of basic and clinical research which led to the IP-protected technology for superb quality plant protein.
Shimrit is a nutritional biochemist and an expert in food allergies. She was also a research associate at The Hebrew University of Jerusalem in the field of nutrigenomics, food allergies, and maternal & child nutrition, where she was granted her Ph.D in Biochemistry in 2015. Shimrit holds an M.Sc and B.Sc in Biotechnology from Bar-Ilan University.
Shmuel brings years of food industry experience, having served as Chief Technologist at Materna Laboratories, where he led the R&D teams and oversaw the infant food pre-production facility. He also served as Food Technologist at Maabarot Products. Shmuel holds an MBA from Derby University, Israel College, and a B.Sc in Food Engineering from the Technion, Israel’s Institute of Technology.