Snack and bakery matrices can require early binding, cooked gel strength or a native pulse-flour contribution depending on where structure must develop. Using one chickpea format for every task can obscure these differences, so developers should match the ingredient profile to the process stage.
What can we help you achieve?
Texture building
Getting the texture of snacks right creates the distinctive bite and eating quality consumers expect.
Gel formation
Improving gel formation can make the finished product more consistent, appealing and commercially relevant.
Application versatility
A versatile formulation route can support more product concepts without starting development from scratch.
Our Recommended Ingredient Solution
CicerMYL
This ingredient can provide texture and structure building and stability and viscosity building in this formulation. This starch-rich chickpea route adds a different pulse base; documented application work shows it can contribute firm gel structure in sliceable plant-based systems.
CicerGEL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its chickpea base is particularly useful in applications such as hummus and falafel, where documented work shows fast hydration, binding and body development.
CicerNAT
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its chickpea base gives a recognisable raw-material story and is especially relevant for chickpea-led concepts alongside its use in bakery, snacks and extrusion.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
