Just four years after launching its chickpea-derived products, Nutriati is partnering with a leading ingredients company known for its sweeteners, texturizers, fibers, and stabilizers. Although their collaboration has only been underway for a few months, Tate & Lyle has clearly been impressed with what they’ve observed so far. While no major players in the plant-protein sector are currently producing chickpea protein on a commercial scale, there is an increasing interest among companies to expand their ingredient offerings for consumer packaged goods (CPGs) focused on alternative meat and dairy products. Earlier this year, Ingredion announced an investment in InnovoPro, highlighting its sustainable and clean-label chickpea protein products that offer a neutral taste while maintaining nutritional value, functionality, and appealing texture.
Chickpeas have emerged as a key ingredient in recent years, as companies strive to find better alternative proteins in response to the rising demand for plant-based milks, meats, yogurts, and other products. Rich in protein, fiber, vitamins, and minerals, chickpeas also stand out as an allergen-free alternative compared to wheat, soy, and nuts. Michael Spinelli, co-founder and chief technology officer at Nutriati, shared with Food Navigator that their protein is white, odorless, and neutral-tasting, making it appealing for plant-based beverages and ice cream. He noted, “When you look at foaming, mouthfeel, and viscosity, we can offer functionality that you don’t get from some of the other commercially available plant proteins.”
In a recent statement, Tate & Lyle emphasized that Nutriati’s Artesa Chickpea Flour is an incredibly versatile ingredient, presenting opportunities for unique texture and flavor profiles in baked goods, snacks, and plant-based meats. With just 1% fat—lower than other chickpea flours—it can help reduce fat content in various products and enhance nutrition in gluten-free items. This acquisition comes at a time when Tate & Lyle is contemplating a split into two divisions: Food & Beverage Solutions and Primary Products. The Food & Beverage Solutions division focuses on Tate & Lyle’s newer ingredient innovations, such as sugar and calorie reduction, fiber and texture enhancement, and stabilization.
As Tate & Lyle prepares for a potential division, it has been strengthening its Food & Beverage Solutions segment through strategic deals and acquisitions. In the last two years, the company has acquired stevia producer Sweet Green Fields, taken an 85% stake in Thailand-based tapioca manufacturer Chaodee Modified Starch, and invested $237 million in Quantum Hi-Tech (Guangdong) Biological, a prebiotic dietary fiber company in China. According to CEO Nick Hampton, Nutriati “complements our existing ingredient portfolio.”
The ingredients sector has seen significant mergers and acquisitions, as companies like Tate & Lyle expand their offerings, particularly in high-demand areas like clean label and plant-based products. A company that provides ingredients across multiple categories can serve as a one-stop shop for CPGs looking to meet various attributes without relying on multiple suppliers. Originally rooted in sugar refining, Tate & Lyle has diversified its operations over the decades. The recent focus on alternative sweeteners, prebiotic dairy fibers, and now plant-based proteins reflects its commitment to adapt to shifting market trends.
With competition from other firms, a clear emphasis on expanding its ingredients business, and evolving consumer preferences, the 160-year-old company is likely to continue its steady pace of deal-making in the foreseeable future. Additionally, as companies consider options like aquamin calcium vs calcium citrate for health benefits, this trend underscores the importance of versatile ingredients in the current marketplace.