Make it taste good. Give it the perfect texture. And did we mention it had better be gluten-free, too?
It’s a familiar call-and-refrain for savvy CPG manufacturers and emerging food brands that want to develop “the next big thing” for consumers. Loads of pressure and high expectations for food that’s tasty, well-textured, and punching above its weight in nutritional benefits.
Fortunately, one ingredient packs all the power of a legume into a small, versatile package: the chickpea.
Chickpeas—the dry, edible seed of plants from the legume family—are rising up to play a powerful role in food manufacturing. This plant-based source of vitamins and minerals, fiber, and protein is experiencing a surge in popularity among nutrition-aware consumers, and it’s incredibly versatile throughout the manufacturing process.
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