Combining pea protein with a proprietary form of chickpea flour, could pave the way for a new generation of plant-based meat products with a meatier texture and a cleaner label, claim the makers of Artesa textured pulse protein (TPP).
Combining pea protein with a proprietary form of chickpea flour, could pave the way for a new generation of plant-based meat products with a meatier texture and a cleaner label, claim the makers of Artesa textured pulse protein (TPP).