Miller Magazine Issue: 119 November 2019

62 INTERVIEW MILLER / NOVEMBER 2019 Innovopro has developed patent pending applications for several food products based on its chickpea pro- tein. These applications may be used as substitutions for vital products such as dairy, mayoniasse and dress- ings products. We have an extensive application lab at our facility and our experts are constantly coming up with delicious and tasty formulations such as vegan ice-cream with only 6-8 in- gredients, or crunchy and melting in the mouth gluten free vegan chocolate chips cookies. We have several customers in Eu- rope that have launched different applications using our CP -Pro70®, chickpea protein, such as in meal re- placements powders in the UK, sweet spreads in the Czech Republic and non- dairy beverages and etc. The response has been very good. The consumers loved the creamy texture the neutral taste and the clean label with a short and natraulingredients list. Your products received many awards from interna- tional institutions. What distinguishes your products from other plant-based products on the market? Unlike other plant-based proteins, chickpea protein functions as an excellent emulsifier and a foaming agent to provide dairy-free, gluten-free and egg-free food products with an airy and lightweight, but stable, tex- ture. Chickpea protein is both light in colour and sub- tle in flavour, making it the perfect ingredient for many applications in the food and beverages industry. Our chickpea protein also enables the removal of texturiz- ing agents in an innovative natural production process, without usage of additives. Furthermore, the chickpea protein is process-friendly for many industrial processes for preparing different applications, such as baking, ho- mogenizing, extrusion, etc. Through our unique process, our overall utilization of the chickpea will be close to 100%, and therefore completely aligned with sustainability and a zero-waste approach. Furthermore, Innovopro’s products are in-line with the end-consumer preferences and needs, with a unique combination of properties – tasty, functional, safe, and sustainable Our product offers a unique combi- nation of properties: • High functionality – High emulsi- fication that enables the creation of clean label products. • High nutritional value - 70% chick- pea protein. • Highly digestible - PDCAAS of 0.8. • Neutral taste that doesn’t require any or very little masking. • Safety and sustainable – Green process, non-GMO, not listed as allergen. Based on the above, Innovpro has secured grants from the EIT Food , Horizon 2020, the İsrael Innova- tion Authority as well as awards from Bridge2Food and FoodtechIL. Are your products used in different industries be- sides the food industry? There is an interest coming from the pahrma and cos- metic industries as well. Where do you export your products? We are shipping and selling globally while currently fo- cusing on marketing our CP Pro 70®, chickpea protein concentrate in the European markets and the USA . InnovoPro participated in Bühler Networking Days event in Uzwil Aug. 26 and 27, where global food in- dustry leaders gathered. What kind of feedback did you receive at the event? The Bühler event was an amazing opportunity to meet global potential customers and partners and to form new bussiness relationships. We received a lot of pos- itive feedback and interest from customers that tasted our products and wanted to start to experimenting with our protein. What are your future objectives in your field of oper- ation? What are you likely to be investing in? Innovopro will continue to form joint ventures, enlarge its customers base and develop more healthy ingredi- ents for the food and beverage industry.