MORRISTOWN, N.J., Feb. 8, 2018 /PRNewswire/-- Nutriati,
Inc. (Richmond, VA) and exclusive
commercialization partner PLT Health Solutions, Inc. (Morristown, NJ) announced that they are
introducing a premium quality chickpea flour solution to the North
American food market. Called Artesa® Chickpea Flour, the
new ingredient addresses a number of issues that have prevented
other nutritionally desirable pulse/legume flours from gaining
widespread adoption – including taste, sensory characteristics and
formulating functionality. Featuring a raw material sourcing and
manufacturing process custom-designed for the project, Artesa
Chickpea Flour delivers a taste profile similar to premium wheat
flours, along with similar mouthfeel and texture characteristics.
From a formulation functionality standpoint, it offers similar, if
not improved, performance compared to wheat flours in a variety of
applications. This makes Artesa Chickpea Flour an ideal ingredient
for developing consumer-pleasing gluten-free food products such as
breads, baked goods and pasta. From a nutritional standpoint,
Artesa Chickpea Flour contains a minimum of 12% protein. It is a
source of resistant starch – and compared to wheat and other pulse
flours, has a lower glycemic index. Artesa Chickpea Flour is wholly
manufactured in the United States,
with chickpeas drawn from select farms in the U.S and Canada. Nutriati will support the development
of new food products based on the ingredient from their
Applications Technical Center in Richmond, VA.
According to Devin Stagg, Chief
Operating Officer of PLT, Artesa Chickpea Flour is an ingredient
designed for the future of the food marketplace - that first had to
conquer the issue of taste. "Flours made from pulses and legumes
have a great deal to offer consumers from a health standpoint – and
yet they have failed to become mainstream, primarily because of
organoleptic issues – chief of which is taste, Today, taste – or
sensory experience - continues its reign as the number one driver
of consumer food choice. The Artesa project has had as its goal
bringing the nutrition and sustainability of pulse flours to a
broad public by directly addressing the issues of taste and final
product quality. Our initial work with leading companies in the
food industry has demonstrated that we have achieved these goals,
he said. "Nutriati Chief Innovation Officer Michael Spinelli – with his long background in
consumer product development at Ben & Jerry's and his
leadership in the development of the Sabra Hummus brand - is a food
and consumer products expert. Every aspect of ingredient
development, from the sourcing and selection of chickpeas to the
manufacturing of this flour has been re-imagined in Nutriati's
drive to the current Artesa Chickpea Flour. It is important that
people understand the values that underscore this ingredient," he
added.
Gluten-Free First – and then Rest of the World
The use of pulse flours as a healthy approach to replacing wheat
flours for the fast-growing gluten-free market is expanding. One of
the barriers for pulse flours is the strong flavor they convey in
formulations. The manufacturing process for Artesa Chickpea Flour
removes much of the oil from the finished product – producing a
clean, neutral flavor and a white color. Combined with the fine
particle size achieved from proprietary milling, Artesa Chickpea
Flour can offer a taste, texture and mouthfeel comparable to wheat
flours.
Replacing wheat in gluten-free products often requires multiple
ingredients – some not so label-friendly - and processing
workarounds to meet quality, texture and taste goals. This makes
Artesa ideal for difficult to formulate gluten-free applications
such as pasta, leavened bread, flatbreads and pastries.
With functionality potential that rivals that of semolina flour
and even modified food starch in some instances, Artesa Chickpea
Flour also excels in the production of extruded products like pasta
and can be used in non-allergenic, vegan, egg-free formulations
while maintaining product integrity and mouthfeel. It also features
good oil and water binding properties useful in products like
soups, sauces and gravies. Nutriati is committed to working with
food product developers with applications expertise in re-working
traditional products or creating entirely new concepts. The company
has an Artesa Imaginarium Project that looks to build bridges with
chefs and food scientists to explore the possibilities of this new
ingredient.
Good for People, Good for the Planet
Gluten-free formulations often have less than optimal nutritive
profiles. Low in fat, Artesa Chickpea Flour is considered a 'good'
source of protein (>12%) and adds fiber, resistant starch,
vitamins (e.g. - 100% DV of folate) and other nutrients. Chickpeas
and chickpea flours are known to have a very low glycemic index
(<30%).
The chickpea also a gets good marks when it comes to
sustainability. Chickpeas create their own fertilizer by fixing
nitrogen from the air – which means significantly lower use of
chemical fertilizers and healthier soils. They also require
significantly lower use of water and pesticides in production.
Chickpeas have the lowest carbon footprint of any protein starting
materials and there is no such thing as a GMO chickpea.
According to Michael Spinelli,
the company is driven to improve people's food supply by offering
new approaches to product development and nutrition. "We have
recognized a fundamental shift taking place in the food and
beverage community, driven by consumer purchasing habits favoring
better tasting and healthier plant-based foods. The entire Nutriati
team is excited to be a part of this community, working to
positively impact social and environmental food issues while
building a profitable and sustainable business focused on
plant-based foods. Nutriati will work to make our nutritious
and tasty ingredients accessible to everyone," he said.
For more information, visit www.artesaflour.com.
Media Contact:
Mark
Falconer
Sciencewerks
Voice: 407-412-9705
E-mail: 190128@email4pr.com
Corporate Contact:
Steve Fink
PLT Health Solutions, Inc.
Voice: 973-984-0900 x214
E-mail: 190128@email4pr.com
View original content with
multimedia:http://www.prnewswire.com/news-releases/nutriati-and-plt-health-solutions-introduce-artesa-chickpea-flour-in-north-america-300595522.html
SOURCE PLT Health Solutions