Global Impact: InnovoPro Partners with NCFIL on Product Innovation

Chickpeas are a key ingredient in many cuisines, starring in such beloved dishes as hummus, falafel and chana masala. And now they’re rapidly becoming a protein source used to develop plant-based products that are good substitutes for meat, eggs and dairy products. 

At the forefront of this movement is Dr. Ascher Shmulewitz, a physician and engineer whose interest in food that can prevent and treat diseases led him to founding InnovoPro. The company, headquartered in Raanana, Israel, was the world’s first to launch chickpea protein, now making a range of chickpea-based ingredients used by food manufacturers to develop plant-based food products. InnovoPro has worked with the NC Food Innovation Lab (NCFIL) since its U.S. distribution launch in 2021. InnovoPro Field Technical Manager Alex DesCamps shares more.

NCFIL: Tell us more about InnovoPro and your role there.

Alex DesCamps: A FoodTech 500 company, InnovoPro produces a unique protein-based platform for the B2B food and beverage market. We started our journey with the flagship product, CP-Pro 70™, a 70 percent chickpea protein concentrate suitable for a wide range of categories, including dairy and meat alternative, egg replacement, sports nutrition and more. We also make a textured vegetable protein, CP-Xtura 65™, used for meat alternative products, and an egg-white substitute, CP-Stabilifoam™, for desserts. 

As field technical manager, I support North American customers with the use of our portfolio products in their technical applications by helping them develop new recipes and processes. 

NCFIL: Why did you begin working with NCFIL?

AD: We selected NCFIL due to their esteemed reputation as the leading authority in the plant-based sector. Our aim was to produce the highest quality products for our customers, and partnering with NCFIL was the ideal pathway to achieve that goal. Their exceptional level of service has surpassed our expectations.

NCFIL: Which services does NCFIL provide to InnovoPro?

AD: NCFIL helps us develop prototypes for our clients and prospective collaborators to demonstrate the functionality and superior sensory qualities of our products. We use NCFIL’s advanced pilot facility, application development and sample production capabilities. We also have an application lab in Israel, but at NCFIL, we’re able to produce fresh samples for our U.S. customers.

NCFIL: Do you have a favorite piece of equipment in the lab?

AD: I’m a dairy lover, so my favorite piece of equipment is the MicroThermics Thermal Processor. Using this, you can prepare all the alternative plant-based milks, yogurt bases, ice creams and more. I’ll confess that I would like to play with the Bühler Extruder in the future. It is good for making snacks, meat alternatives and other products.

NCFIL: How has working with NCFIL helped your company?

NCFIL has been a vital collaborator throughout our R&D journey. Their support extends to the evaluation of final product parameters, ensuring the highest quality outcomes. The state-of-the-art equipment and workspace has granted us the flexibility to experiment and refine our materials, allowing us to achieve high-quality prototypes. Through our relationship with NCFIL, we’ve also had the opportunity to network with local universities to use as resources for analysis and measurement.

NCFIL: What’s next for InnovoPro?

In response to increasing consumer demand for healthier, flavorful and clean-label products, we are actively developing new solutions and offerings for the broader food and beverage sector. Currently, we are focused on formulating a plant-based egg-replacer solution for bakery goods and an emulsifier alternative suitable for various categories. We look forward to continuing our collaboration with NCFIL.

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At NCFIL, we’re eager to work with entrepreneurs looking to enter the market with innovative products. We assist with everything from conceptualization to commercialization. Reach out through this online form to start a conversation.