Supplant Foods patents chickpea processing technology for vegan egg substitute

INDIA – Supplant Foods, an Indian food ingredient company has garnered attention with its recent patent for a groundbreaking chickpea processing technology. 

This innovation has led to the development of a versatile egg and dairy substitute tailored specifically for bakery applications, catering to the growing demand for vegan and gluten-free options in the food industry.

The patented process utilizes precision fermentation techniques to enhance the functionality of chickpea flour, effectively replicating the properties of egg proteins crucial for baking. 

By meticulously refining the chickpea flour, Supplant Foods successfully eliminates undesirable flavors while enhancing protein functionality, making it an ideal alternative for traditional egg and dairy ingredients.

Chirag Sabunani, founder of Supplant Foods, emphasized the meticulous approach taken in developing this innovative solution. He explained that their proprietary techniques involve identifying and removing components within chickpea flour that hinder protein functionality, thereby achieving levels of functionality comparable to traditional dairy and egg proteins.

“We use proprietary precision techniques to identify and remove those natural components in our raw materials (in this case chickpea) that inhibit protein function (emulsions, foams, and gels) and those that impart flavor,” Chirag Sabunani, founder of Supplant Foods explained.

Furthermore, Sabunani highlighted the cost-effectiveness of their chickpea-based egg replacement blends, which can replace eggs at a fraction of the cost. 

“We have now developed some egg replacement blends that feature our chickpea as the functional egg replacer and these can replace eggs at as low as US$0.03 per egg,” he states.

This affordability, coupled with stable prices and a consistent supply chain, presents a compelling proposition for manufacturers seeking reliable and sustainable ingredients.

Sabunani also believes the bakery industry is “always looking for ways to reduce or eliminate eggs and dairy” because of the cost, price fluctuations, and periodic contamination issues such as Salmonella, making Supplant’s chickpea-based egg replacer a potential ingredient for the sector.

The implications of Supplant Foods’ innovation extend beyond bakery products, with potential applications in various food items such as healthy snacks and pasta. 

Sabunani envisions a future where chickpea protein plays a pivotal role in enhancing the nutritional profile of vegetarian snacks while offering resistance starch and protein content.

The emergence of chickpea protein as a viable ingredient is not limited to bakery products. The food and beverage industry is increasingly exploring its use in plant-based meat alternatives to boost protein content and improve texture.

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