Tate & Lyle acquires developer and producer of plant-based protein

Tate & Lyle has acquired Nutriati, an ingredient technology company developing and producing chickpea protein and flour.  Under the terms of the transaction, Tate & Lyle has acquired certain assets, including intellectual property assets, and assumed selected liabilities from Nutriati.

Nutriati’s responsibly-produced chickpea ingredients have been providing customers with nutritious plant-based solutions since 2018, offering a superior, premium taste and mouthfeel experience. Both the Artesa Chickpea Protein and Artesa Chickpea Flour can be found in non-dairy, plant-based meat and gluten free brands, mainly in North America.

Artesa Chickpea Protein is popular in plant-based formulations across food and drink, and in nutrition fortification. Artesa Chickpea Flour is extremely versatile ingredient, creating the opportunity for texture and taste profiles in baked goods, snacks and plant-based meats, for example. It contains only 1% fat and can be used to lower the fat content of some products and improve nutrition in gluten free products.

This transaction builds on the distribution agreement previously signed between the two companies.

Nick Hampton, chief executive of Tate & Lyle, said: the acquisition reinforces Tate & Lyle’s commitment to bring through, “innovative and sustainable plant-based solutions”.

“This acquisition complements our existing ingredient portfolio perfectly and supports our purpose pillars of supporting healthy living and caring for our planet,” Hampton said. “We look forward to fully maximising the strong functional benefits of these plant-based, chickpea derived products and offering an even wider range of fortification solutions to our customers.”

Michael Todd, chief executive of Nutriati, said Nutriati exists to solve taste, nutrition, functionality and sustainability challenges for the plant-based and gluten free markets. He added: “With a global reach and strong focus on health and wellbeing, Tate & Lyle is very well positioned to develop this offering and I wish them all the best for the future.”

Related content