NuCicer Debuts High-Protein Chickpea Ingredient to Disrupt Protein Market

The supply chain for plant-based alternatives is currently under immense pressure, as whey protein concentrate costs have jumped by more than 50 percent since January. Food manufacturers are scrambling to reformulate products, often facing significant trade-offs regarding flavor and processing costs. Nuchi aims to bridge this gap by utilizing ancient wild chickpea varieties enhanced through AI-driven genomic modeling and accelerated breeding.

By eliminating the expensive defatting process typically required for chickpeas, NuCicer has created a neutral-tasting base that integrates into existing pea protein infrastructure. The product line includes four formats—High Protein Flour, Low Fat Flour, Protein Concentrate, and Protein Isolate—which have already been validated for use in snacks, pasta, and baked goods. According to CEO Kathryn Cook, the company leverages deep genetic research to improve the crop’s baseline performance, effectively compressing a decade of traditional breeding into four years. With 10,000 acres currently under cultivation in North America, the company is positioning itself to meet the growing demand for high-performance, hypoallergenic plant proteins.