News & Articles

Join us at the FoodTech Meetup – Wednesday, January 17, 2018 and we will expose you to the wonders of our first and new Chickpea Protein.

Healthier, safer and greener, a novel chickpea extract with a complete protein profile may offer the food production industry a new tool to lower cholesterol and triglyceride levels and act as a superior ingredient in dairy and meat replacement products.

Mentioning ChickP as one of the disruptive food-tech startups providing the new and first neutral taste, non-GMO chickpea-protein (concentrates and isolates) to the world.

A video interview with Prof. Ram Reifen, founder of ChickP about its new and innovative ingredient based on chickpea as a potential alternative protein ingredient.

Soy, rice and peas still dominate the plant-based protein market, but chickpeas could soon give them all a serious run for their money, predicts Israeli start-up ChickP, which is seeking a strategic partner to commercialize its patent-pending process for producing highly functional ‘flavorless’ chickpea proteins.

Adequate nutrition in early life is a prerequisite for human capital formation and economic development. Although poor feeding practices is a problem predominantly thought to exist in low-income and middle-income countries, malnutrition is rapidly rising among developed nations as well. In this context, and in light of scarcity of protein sources, utilization of crops-such as chickpea-as a source of micro and macro nutrients is mandatory in the long route to nutritional improvement.

Publication of a research conducted by Prof. Ram Reifen, Dr. Shimrit Bar-El, Lovemore Nkhata Malunga, Eli Zinal, Zipi Berkovich and Shahal Abbo, about the potential of using chickpeas in infant preventing of undernutrition during childhood.

Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited by variation in composition with cultivar and also the presence of oligosaccharides, trypsin inhibitors, phytic acids, tannin, and haemagglutinin. Different technologies have been studied to eliminate or minimise the undesirable factors in chickpeas.

Publication of a research conducted by Prof. R. Reifen and Dr. Shimrit Bar-El about the Phytoestrogen in Soy and Soy products and the concern of consumption in infants, through soy-based formulas

Chickpea is a staple protein source in many Asian and Middle Eastern countries. The seeds contain carotenoids such as beta-carotene, cryptoxanthin, lutein and zeaxanthin in amounts above the engineered betacarotene-containing ‘‘golden rice’’ level.

Chickpea, Cicer arietinum L., is a staple protein source in many Asian and Middle Eastern countries. Hence, the mineral content of its seed,

especially that of calcium, is of nutritional importance. Calcium is transported through plants and to legume pods almost exclusively via

the xylem stream, with Ca accretion in developing seeds resulting primarily from di.usion of Ca from the adjoining pod wall.