viva-dance Group

The versatility of chickpea protein is a significant market catalyst. Due to its favorable functional properties—suching as superior gelling, foaming, and emulsifying capabilities—it is being rapidly adopted across a spectrum of food applications. It is effectively utilized in the production of plant-based dairy substitutes like yogurts and milk, as well as in bakery and cereal-based products, and even as a meat analog in sausages. Its functional behavior allows manufacturers to develop products with desirable textures and consistencies, crucial for mimicking traditional food structures without using animal products.