Chickpea products are the third generation of plant-based protein that will improve on the previous options, says Taly Nechushtan, CEO of InnovoPro. Soy and pea proteins have offered good nutritional value, she shares, but they have not checked all the boxes that InnovoPro’s chickpea-based protein does. Their product is sustainable, nutritious, functional, and tasty, she says. It is used as an ingredient in processed food, which Nechushtan explains doesn’t have to be bad or full of unrecognizable ingredients. While they have rolled out a few products based on chickpea proteins, she says that InnovoPro intends to expand into using other parts of the chickpea as well. This will help meet the demand of consumers and food companies alike, who are curious about finding solutions for better processed food. Nechushtan is passionate about marketing and sustainability and enjoys combining them to improve the future of food.