Tate & Lyle PLC (Tate & Lyle), a leading global food solutions provider has recently signed a 5-year partnership agreement with Nutriati to distribute the latter’s high quality and sustainable chickpea protein and flour.
This partnership will enhance the distribution of Nutriati’s chickpea derived solutions to a wider F&B market, aligning with shared goal of providing customers with healthy and highly nutritious plant-based products that are produced responsibly.
According to the Good Food Institute, grocery sales of plant-based foods that directly replace animal products have grown 27% in the past year to US$7 billion. Global Data statistics also showed that 23% of consumers are limiting the amount of meat they consume and last year, the plant-based meat alternatives market grew twice as fast as conventional meat.
Nick Hampton, Chief Executive of Tate & Lyle said, “We are excited to partner with Nutriati to offer our customers chickpea protein and flour which are on-trend, plant-based ingredients. This partnership expands and complements our existing ingredient portfolio perfectly and allows us to offer an even wider range of solutions as we grow with our customers.”
Combining Nutriati’s patented technology in environmentally friendly water-free separation method, with Tate & Lyle’s global scale and capabilities in applications development, sales and quality assurance, will help to fully maximise the unique functional benefits of these plant-based ingredients while accelerating product development and speed to market.
Nutriati’s Artesa® ingredients offer solutions to taste and texture challenges for plant-based products and through this partnership, Tate & Lyle will provide its customers with access to Nutriati’s Artesa® Chickpea Flour and Artesa® Chickpea Protein. Both highly functional ingredients offer a superior, premium taste and mouthfeel experience. Artesa® Chickpea Flour is an extremely versatile ingredient, creating the opportunity for unique texture and taste profiles in baked goods, snacks and plant-based meats, for example. It also contains only 1% fat which is less than any other chickpea flour and can be used to lower the fat content of some products and improve nutrition in gluten free products. Nutriati’s Artesa® Chickpea Protein is popular in plant-based formulations across food and drink, and in nutrition fortification.
Michael Todd, Chief Executive of Nutriati said, “Nutriati’s patented Artesa PureProcessTM is a versatile processing solution that extracts functional ingredients from plant-based inputs. Our ingredient portfolio delivers the highest quality solution through clean taste, a high level of functionality and sustainable practices across our supply chain. Together with Tate & Lyle, we look forward to leveraging the strengths of both parties and further unlocking their full potential.” The chickpeas used to produce Artesa® Chickpea Flour and Artesa® Chickpea Protein are sourced from the US and Canada.
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Tate & Lyle (S) Pte Ltd
