Chickpea combines the familiar nutritional positioning of pulses with interesting protein- and starch-based functionality. By selecting different chickpea fractions, product developers can explore functionality well beyond the use of conventional chickpea flour.

Ebro Ingredients processes chickpeas into native and pregelatinized flours, starch concentrates, protein concentrates and micro pellets, our Pearls.

We use both Kabuli and Desi variants. Depending on the selected ingredient, these can contribute to thickening, gelling, texturizing and protein enrichment, while chickpea micro pellets, our Pearls, provide a route into puffed applications.