CP70 Trends & Market Analysis
Where chickpea protein fits now – and what’s next
As the plant-protein category evolves, the winners are ingredients that deliver clean-label credibility, great taste, and versatile functionality without trade-offs. Atura’s Chickpea Protein 70% (CP70) sits right at this intersection, aligning with the biggest consumer and B2B trends shaping innovation across beverages, snacks, bakery, and dairy alternatives
1) The “high-protein for everyone” wave
Protein is no longer a sports-only story. It’s mainstream – spanning better-for-you snacks, breakfasts (RTD, bowls, porridges), and on-the-go mini-meals. CP70’s neutral taste and binding/emulsifying properties make it easy to add meaningful protein without gritty texture or off-notes.
Where to play: protein snack balls/bites, high-protein granolas and bars, RTD shakes, and ambient porridges.
Formulator edge: CP70’s creamy mouthfeel (thanks to residual native lipids) helps reduce the need for masking systems and heavy flavour loads.
2) GLP-1 era: satiety, fibre & metabolic wellness
With appetite-reduction drugs in the conversation, consumers still want foods that feel satisfying and support steady energy. Brands are leaning into protein + fibre and lower sugar cues. Pairing CP70 with chickpea or oat fibres creates slow-release, filling products – ideal for portion-controlled snacks and mini-meals.
Positioning cues: “Protein that keeps you going,” “High-protein” “Balanced energy.”
3) Clean label and allergen-light keeps compounding
Shoppers want short ingredient lists and recognisable sources. Chickpea is kitchen-familiar and avoids common allergens associated with dairy, soy, and nuts. CP70 supports non-GMO, gluten-free, and plant-only formulations without compromise.
On-pack claims to target: plant-based protein, clean label, non-GMO, gluten-free, allergen-light.
4) Hybrid & multi-source protein systems
Formulators are blending pulses to optimise amino acid profiles and functionality. CP70’s strong methionine content compared to other pulses complements pea -unlocking rice protein-free blends with improved taste and texture.
R&D tip: CP70 + pea for balanced EAA and better sensory; use small portions of oat/chickpea fibre to round mouthfeel.
5) Categories heating up for CP70
- Snack balls & bars: superior binding with less syrup; softer bite over shelf life.
- Cereal & granola clusters: protein fortification without bitterness; stable crunch.
- Ambient porridges & spreads: dairy-free creaminess; easy protein lift.
- RTD & UHT beverages: neutral taste; smooth mouthfeel at meaningful inclusion rates.
- Frozen & fermented dairy-alts: cleaner emulsification; stable body and overrun.
- Culinary (sauces, dressings): heat-stable emulsions; reduced hydrocolloids
6) What this means for your roadmap
- Short term (quick wins): protein snack balls, granolas, ambient porridges, RTD shakes – fast to scale with CP70’s neutral taste.
- Mid term (distinctives): barista-style drinks, frozen desserts, fermented spreads -use CP70’s emulsification to simplify labels.
- Long term (platforms): hybrid pulse blends (CP70 + pea) for mainstream products with balanced nutrition and improved sensory at competitive cost.
The takeaway:
Plant protein is moving from niche to everyday utility. Brands that win will deliver taste-first, clean-label, and nutritionally complete innovation. CP70 provides that platform – neutral taste, versatile functionality, and a sustainability story that stands up to scrutiny.
Ready to innovate with chickpea protein?
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