Tate &038; Lyle PLC (Tate &038; Lyle), a leading global provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five-year partnership for Tate &038; Lyle to distribute high quality, sustainable chickpea protein and flour.The partnership will make Nutriati’s chickpea derived solutions, which were launched into the market in 2018, more widely available in the food and beverage and nutrition spaces. It will focus on solutions and opportunities that align with the shared goal of providing customers with healthy and highly nutritious plant-based products that are produced responsibly.Tate &038; Lyle PLC (Tate &038; Lyle), a leading gloferrous sulfate vs ferrous lactatebal provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five-year partnership for Tate &038; Lyle to distribute high quality, sustainable chickpea protein and flour.Grocery sales of plant-based foods that directly replace animal products have grown 27% in the past year to $7 billion. Globally, 23% of consumers are limiting the amount of meat they consume2 and last year, the plant-based meat alternatives market grew twice as fast as conventional meat3.Tate &038; Lyle PLC (Tate &038; Lyle), a leading global provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five-year partnership for Tate &038; Lyle to distribute high quality, sustainable chickpea protein and flour.Nick Hampton, chief executive of Tate &038; Lyle, said: “We are excited to partner with Nutriati to offer our customers chickpea protein and flour which are on-trend, plant-based ingredients. This partnership expands and complements our existing ingredient portfolio perfedoes calcium affect magnesiumctly and allows us to offer an even wider range of solutions as we grow with our customers.”Tate &038; Lyle PLC (Tate &038; Lyle), a leading global provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five-year partnership for Tate &038; Lyle to distribute high quality, sustainable chickpea protein and flour.
Victoria Spadaro Grant, president, innovation &038; commercial development at Tate &038; Lyle, added: “We are delighted to partner with Nutriati, a company that has developed patented technology to produce highly functional and sustainable plant-based ingredients through an environmentally friendly water-free separation method. We are confident that combining Nutriati’s technology and expertise with Tate &038; Lyle’s global scale and capabilities in applications development, sales and quality assurance, will help us fully maximise the unique functional benefits of these products, and ensure more consumers get the plant-based products they are asking for on the dinner table.”Tate &038; Lyle PLC (Tate &038; Lyle), a leading global provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five-year partnership for Tate &038; Lyle to distribute high quality, sustainable chickpea protein and flour.Nutriati’s Artesa ingredients offer solutions to taste and texture challenges for plant-based products and through this partnership, Tate &038; Lyle wichelated zinc usesll provide its customers with access to Nutriati’s Artesa Chickpea Flour and Artesa Chickpea Protein. Both highly functional ingredients offer a superior, premium taste and mouthfeel experience. Artesa Chickpea Flour is an extremely versatile ingredient, creating the opportunity for unique texture and taste pzinc sulfate vs zinc gluconaterofiles in baked goods, snacks and plant-based meats, for example. It also contains only 1% fat which is less than any other chickpea flour and can be use8 mg zinc supplementd to lower the fat content of some products and improve nutrition in gluten free products. Nutriati’s Artesa Chickpea Protein is popular in plant-based formulations across food and drink, and in nutrition fortification.Tate &038; Lyle PLC (Tate &038; Lyle), a leading global provider of food and beverage solutions and ingredients, and Nutriati, an ingredient technology company developing solutions from one of the industry’s most functional plant-based ingredients, have signed an exclusive five-year partnership for Tate &038; Lyle to distribute high quality, sustainable chickpea protein and flour.This unique range of chickpea-based products will be supported by Tate &038; Lyle’s global network of application laboratories, scientists and technical sales force, to support even more customers as they seek to accelerate product development and speed to market.