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Artesa® Chickpea Flour Advantages3Excellent organoleptic profile3Good protein content (>12%)3Low Glycemic Index3Fine, flour-like particle size3“White” color3Good oil & water binding3Can replace dairy3Non-GMO, non-allergenic3Sustainable, low environmental impact

A PRODUCT OF:

A nutritional gluten-free flour that can match wheat flours for taste, texture, mouthfeel and formulation functionality.

Yet, if we look at the data, fully 84% of consumers base their food & beverage choices on taste and other organoleptic properties. And 500-years of culinary tradition has made wheat flour the standard for just about every kind of food product you can imagine.

Artesa Chickpea Flour has been developed to bring pulse flours mainstream – by addressing the issues of taste, texture, mouthfeel and in-product functionality. Every aspect of ingredient development, from the sourcing and selection of chickpeas to the manufacturing of this flour has been re-imagined in a drive to give you a tool to create great tasting, nutritious food and beverage products.

The manufacturing process for Artesa Chickpea Flour removes much of the oil from the finished product – producing a clean, neutral flavor and a white color. Combined with the fine particle size achieved from proprietary milling, this allows Artesa Chickpea Flour to delivery numerous properties comparable to wheat flours.

Gluten-Free MagicReplacing wheat flour in gluten-free products often requires multiple ingredi-ents – some not so label-friendly - and processing workarounds to meet quality, texture and taste goals. Applications development work and panel testing across a broad range of gluten-free foods has shown that Artesa is ideal even for difficult to formulate gluten-free applications such as pasta, leavened bread, flatbreads and pastries.

The taste & texture of high quality semolina flour

Gluten-Free Farfalle Creamy Tomato Bisque Nutritious White Bread

Replacing dairy while main-taining taste & mouthfeel

Gluten-free, high protein bread a 6-year old will eat!

Wheat Flour Has Finally Met Its Match!The world is falling in love with the idea of pulse flours. And why not? They’re healthy, nutritious, good for the environment and promote sustainability.

84%

TASTE DRIVES CHOICE

Gluten-Free Pasta“Sweet”

“Corn Flavor”

“Salty”

“Beany”“Bitter Aftertaste”

“Musty”

“Overall Flavor”

ArtesaGF Competitor #1GF Competitor #2Traditional (Benchmark)

Vegan Bisque“Rich/Creamy”

“Sweet”

“Savory”“Overall Texture”

“Overall Flavor”

TraditionalArtesa

Flavor

TextureMoistness

5.004.754.504.254.003.753.503.253.002.752.502.252.001.751.501.251.00

ColorSmell

Vegan Bread With Artesa

Whole GrainWhite

Time to Change the Way You Think About Pulse Flours

Decadence can be healthier!

Low GI Bearnaise Sauce Gluten-Free Brownies

Great taste & structure without added stabilizers

An Incredibly Nutritious Multipurpose FlourGluten-free formulations often have less than optimal nutritive profiles. Artesa Chickpea Flour has a good protein content (>12%) and adds fiber, resistant starch, vitamins and other nutrients. Chickpeas and chickpea flours are known to have a very low glycemic index (<30%).

Exceptional Formulating FunctionalityDepending on your application, Artesa Chickpea Flour has a number of intriguing properties that can help you deliver the product you’re aiming for. It can function as a one-to-one replacement for wheat flour in bread and baked goods. In pasta and other extruded applications, it shows elasticity and product cohesion similar to that available from premium semolina flours. If you’re making vegetarian/vegan products, you can use Artesa Chickpea Flour to replace fat, eggs or dairy and achieve a delicious mouthfeel.

Only one flour checks all the boxes!

Is it the world’s most perfect flour?

APPE

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ANCE TASTE NUTRITION

FUNCTIONALITY GLUTEN-FREE

FLOUR TYPEGLUTEN-FREE FUNCTIONALITYNUTRITIONTASTE

FlavorProfile

Protein Fat Folate Bread & Pastries Pasta

Wheat Flour Neutral 10% 1% Enriched only NA NA

Rice Flour Rice/Cereal 6% 3% 1% DV 5 5

Potato Flour Potato 5% 1% 6% DV 5 4

Tapioca Flour Bland 0% 0% 1% DV 5 4

Sorghum Earthy 3% 8% 0% DV 4 3

Corn Flour Corn 7% 9% 58% DV 2 6

Alt. Chickpea Flour Beany 22% 8% 100% DV 3 2

Artesa® Chickpea Flour Neutral >12% 1% 100% DV 8 9

ARTESA is a registered trademark of Nutriati, Inc. © 2018 PLT Health Solutions. All rights reserved.

Contact PLT Health Solutions for samples and more information. +1.973.984.0900 ext. 214 • www.PLTHealth.com

Good for people. Good for the planet.The chickpea gets great marks when it comes to sustainability. Chickpeas create their own fertilizer by fixing nitrogen from the air – which means significantly lower use of chemical fertilizers and healthier soils. They also require significantly lower use of water and pesticides in production. Want more? Chickpeas have the lowest carbon footprint of any protein starting materials and there are no GMO chickpeas – and probably never will be.

Our Ingredient in Your ProductAt Nutriati, we’ve been working with Artesa Chickpea Flour in our Applications Laboratories for 2 years – which means we can offer insight into how to bring it to your formulation. Our Applications Team has experience in product development and commercialization in a broad range of foods.

Want to learn more about Artesa Chickpea Flour? Visit our website at www.artesaflour.com.

CARBON FIXING

REDUCED CO2 IN THE AIR

Pulses, along with no till practices, increase carbon in the soil

Increase soil carbon by pulling CO2 from air

NITROGEN FIXING

PULSES REQUIRE NO TO LITTLE NITROGEN FERTILIZER

Most of the non-renewable energy used in cropping systems comes from nitrogen fertilizers

Reduced fertilizer requirements by nitrogen fixing

NITROGEN PRESERVATION

REDUCED NITROUS OXIDE EMISSIONS

In rotation with other crops, pulses reduce the need for nitrogen fertilizer

Reduction in N2O Emissions

We invite you to imagine along with us!

YOUR IDEA