CicerNAT

The main difference lies in the raw material used during production. Whole chickpea flour is produced from the complete chickpea, while dehulled chickpea flour is made after the outer hull has been removed prior to milling.

As a result, the different CicerNAT grades can vary in composition, nutritional profile and product appearance. Depending on the application, manufacturers may evaluate whole and dehulled chickpea flours for differences in colour, texture, flavour and process behaviour. The most suitable solution depends on the requirements of the finished product rather than on the raw material alone.

At Ebro Ingredients, we regularly support customers in comparing whole and dehulled chickpea flour options. We can sure help you identify the most relevant starting point for your trials. Contact us to explore the possibilities.

CicerNAT includes both standard chickpea flour grades and a dedicated whole Desi chickpea flour grade. Desi chickpeas represent a distinct chickpea variety and may differ from other chickpea types in their composition and ingredient profile.

When selecting between Desi-based and other chickpea flour grades, it is important to compare the current specification, nutritional characteristics and intended application requirements. The most appropriate grade depends on the desired product concept, processing conditions and finished-product objectives. Because formulation behaviour can vary, practical evaluation remains essential.

Ebro Ingredients can help you compare Desi and non-Desi chickpea flour grades. Contact our team for tailored technical support and sample recommendations.

Shelf life should always be checked for the exact CicerNAT grade under evaluation. Under the recommended storage conditions, the documented shelf life of current CicerNAT grades is 12 months when stored in the unopened original packaging in cool, dry conditions and away from odorous products and pests.

Storage requirements should not only be compared with specification data, but also with your internal warehousing, stock rotation and logistical processes. Proper handling throughout the supply chain remains important to maintain ingredient quality until use.

Our team is always happy to advice you.

CicerNAT is naturally rich in protein and fibre, making it an attractive ingredient for manufacturers developing products with a stronger nutritional profile. Depending on the selected grade, the protein and fibre content can vary.

Whether a product can legally carry a “high protein”, “source of protein”, “high fibre” or “source of fibre” claim ultimately depends on the exact CicerNAT grade, the inclusion level in the recipe, the final nutritional composition and the legislation applicable in the target market. For this reason, nutritional claims should always be validated using the finished-product formulation rather than ingredient specifications alone.

At Ebro Ingredients, we can help manufacturers turn nutritional ambitions into market-ready products. Our team can support you with grade selection, specification interpretation, claim evaluation and application guidance. Don't hesitate to contact us to discuss your project and explore the possibilities.