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Crop design company NuCicer has announced the launch of Nuchi, a new variety of high-protein chickpeas designed for clean-label food formulation.
Nuchi (named from the combination of ‘new’ and ‘chickpea’) is a result of foundational plant genetics research accelerated by NuCicer’s AI-led genomic modelling and speed-breeding technology.
By mining the natural diversity of ancient wild varieties, NuCicer has developed a non-GMO ingredient claimed to outperform conventional chickpeas across nutritional profile, functionality and flavour.
According to US-based NuCicer, the chickpea variant delivers 50% more protein and 25% less fat than a traditional chickpea. This improved protein-to-fat ratio eliminates the costly defatting step in chickpea protein processing.
Additionally, the solution offers a mild, naturally neutral flavour that reduces the need for masking agents, NuCicer said. It is versatile across a wide range of applications, with performance validated across formats such as crackers, pancakes, waffles, pasta, snacks and cereals.
Nuchi is available in four formats: high-protein flour, low-fat flour, protein concentrate, and protein isolate. All solutions are gluten-free and high in fibre. The ingredient is also compatible with existing pea protein processing infrastructure, reducing capital investment for manufacturers.
NuCicer’s speed-breeding platform runs five generations of chickpea per year, compressing a decade of traditional breeding into four years or less. The platform enables NuCicer to bring new crop varieties to market faster than conventional breeding programmes and to address complex, multi-gene traits that gene editing and market-assisted selection cannot reach.
The chickpeas are grown by partner growers across North America, with 10,000 acres planted in 2026. As a legume, they draw nitrogen from the air and replenish soil nitrogen, reducing fertiliser needs while lowering costs and environmental impact. NuCicer announced a partnership with grain specialist Stricks Ag in March to scale the high-protein chickpeas through Stricks Ag’s production and processing network.
NuCicer noted the agronomic advantage as fertiliser prices remain high due to global supply disruptions.
Meanwhile, whey protein prices have risen by more than 50% since January 2026 according to DCI Market Intelligence, driving demand for alternatives. Grand View Research projects the global protein ingredients market to hit $84 billion by 2033, with plant-based protein as its fastest-growing segment.
Kathryn Cook, co-founder and CEO of NuCicer, said: “The food industry has spent years processing around the limitations of standard chickpeas and compensating for what it couldn’t deliver. We tapped into the natural genetic potential of this crop to create a better starting ingredient. Better food starts with better crops.”