In pasta applications, consumer panels have shown that Artesa Chickpea Flour delivers taste and texture profiles similar to premium semolina wheat flours.

MORRISTOWN, N.J. — New Artesa chickpea flour delivers a taste profile similar to premium wheat flours, along with similar mouthfeel and texture characteristics, according to Nutriati, Inc., Richmond, Va., and its exclusive commercialization partner, PLT Health Solutions, Morristown, N.J. The two companies launched the flour for the North American market Feb. 8.

Artesa flour addresses issues that have affected other pulse/legume flours negatively, including taste, sensory characteristics and formulating functionality.

Devin Stagg, c.o.o. of PLT Health Solutions

“Flours made from pulses and legumes have a great deal to offer consumers from a health standpoint, and yet they have failed to become mainstream, primarily because of organoleptic issues, chief of which is taste,” said Devin Stagg, chief operating officer of PLT Health Solutions. “Today, taste, or sensory experience, continues its reign as the No. 1 driver of consumer food choice. The Artesa project has had as its goal bringing the nutrition and sustainability of pulse flours to a broad public by directly addressing the issues of taste and final product quality. Our initial work with leading companies in the food industry has demonstrated that we have achieved these goals.”

Artesa flour can work as the principal ingredient in gluten-free bread, said Michael Spinelli, co-founder and chief technology officer for Nutriati. Gluten-free bread manufacturers tried the flour in bread and were pleased, he said. They could spread peanut butter on the bread without tearing the bread, he said.

Co-founder and chief innovation officer Michael Spinelli in Nutriati’s new Applications Technical Center at the company’s headquarters outside of Richmond, Va.

Artesa chickpea flour has a fine particle size and a neutral taste, not earthy or beany. Nutriati cleaned up the flavor profile through fractionization, which removed much of the oil. The flour has a neutral, white color.

The gluten-free, non-G.M.O. flour has a protein content of 12% or more, which is twice the protein content of some other gluten-free flours. It contains resistant starch. Nutriati has filed to receive Non-G.M.O. Project verification.

Artesa chickpea flour will be on display at the Research Chefs Association conference March 26-28 in Savannah, Ga. It will be in pasta salad, blueberry muffins, tomato bisque and chickpea french fries. The fries will contain 10 grams of protein and 4 grams of fiber per serving.

Artesa chickpea flour has a fine particle size and a neutral taste.

Besides nutritional benefits, chickpeas also offer environmental benefits. Chickpeas have a low carbon footprint and low water use while adding nitrogen to the soil. Nutriati sources the chickpeas from farmers in the northern plains in the United States and in western Canada.

In 2013, Mr. Spinelli and Richard Kelly, chief executive officer, founded Nutriati, which focuses on the research, development and commercialization of plant-based ingredients. Tate & Lyle Ventures, a venture capital fund backed by London-based Tate & Lyle, P.L.C., is one of Nutriati’s partners. Mr. Spinelli worked for 18 years at Ben & Jerry’s and for three years at Sabra, which sells hummus. Mr. Kelly has spent over three decades in the consumer products, health care and manufacturing sectors.