Better for consumers. Better for food manufactures.
Better for the planet.

Driven by a desire to create a protein that essentially helps feed the world while benefiting consumers and food manufactures, Professor Ram Reifen founded ChickP in 2016.

Our team of world-renowned foodtech, biotech and nutrition experts have spent years at the Robert H. Smith Faculty of Agricultural, Food and Environment at The Hebrew University of Jerusalem, researching and finally developing patented technology that delivers the world’s first pure protein to be produced from chickpeas.

Over the course of several years, Professor Reifen’s work took him to Ethiopia, Uganda and Kenya, where he carried out basic and applied research, led multiple studies involving chickpea cultivation, the development of chickpea-based weaning foods, and immunological studies related to this legume.

While working as a researcher and paediatrician in Ethiopia, gastroenterologist and professor of human nutrition Professor Ram Reifen observed a difference in the development of children who grew up in villages, compared to those who grew up in big cities.

Studying the subject, he came to understand that the villagers were not consuming enough proteins, minerals and vitamins, as a result of which their children suffered from delayed growth. Although there was a good supply of chickpeas growing in the rural areas, rather than eating them, the villagers preferred to sell the crop in exchange for goods.

Prof. Ram Reifen

“Being so readily available in developing countries, chickpeas have great potential for solving the challenge of how to feed the growing world”

says Prof. Reifen.

“This understanding has been the driving force that has led us to the point where today, we are delighted to present to the world the first ever highly-versatile, nutritious, 90% pure plant protein, to be produced from chickpeas.
This is a significant breakthrough; it’s a known fact that promoting a plant-based diet is the most effective strategy for addressing the needs and challenges of our changing planet.
In comparison to the production of animal protein, ChickP’s protein production requires less land, water, and energy, and cumulatively results in less greenhouse gas emissions. So, we’re not only helping to feed a growing world, we’re also not harming the planet in the process.”

Our mission is to bring plant-based proteins to the next level by providing the highest-quality pure protein available, with unsurpassed functional, nutritional, and organoleptic properties.


Liat Lachish Levy, CEO

Liat presents 20+ years leading global business ventures, accelerating company growth while building solid strategic partnerships with multiple top FMCG, CPG companies including Kraft Heinz, Kellogg’s, Pringles and Skippy. Liat has extensive experience in global corporates specializing in distribution and sales, in retail and food service industries. Liat brings strong leadership skills and a growth mindset, building high performance teams and innovative go-to-market strategies. A valued member and mentor of the Masschallenge (MC), global network for start-ups. MSc in Organizational Behaviour Studies/BA in Criminology & Sociology studies- Bar-Ilan University.

Shimrit Bar-El, Ph.D., COO

Shimrit is a nutritional biochemist and an expert in food allergies. She was a research associate at The Hebrew University of Jerusalem in the field of nutrigenomics, food allergies, and maternal and child nutrition, where she completed her Ph.D. in Biochemistry in 2015. Shimrit’s vast experience spans academic research, applied nutrition, and the foodtech industry.

Ram Reifen, MD, MSc Nutrition, MBA, CSO

Ram founded Chick P after developing the IP-protected technology for superb quality plant protein. A Professor at the Hebrew University of Jerusalem, and a pediatric specialist in gastroenterology and nutrition and a world-renown expert in food security and maternal and child nutrition. He is also the former Director of the Hebrew University School of Nutritional Sciences and the Center for Nutrigenomics and Functional Foods.
Ram brings with him over three decades of clinical research experience. Ram is a member and active consultant in committees and biotech companies related to food, nutrition, agritech, and health.

Roi Wurgaft, MSc, CTO

Roi is an acknowledged expert and leader in the proteins industry. His last 17 years have been spent crafting vast expertise and skill with protein technologies. His background in process design, product development and engineering coupled with practical business knowledge enable him to translate technical processes into financially viable businesses. Roi has an experience in planning, building and optimizing plant based protein factories. As a developer and an enterpreneur, he has developed and commercialized many food and beverage products for human nutrition.

Itay Dana

Itay Dana, MBA, VP of Sales and Business Development

A dynamic, seasoned business development and marketing executive with a strong scientific foundation in food engineering and biotechnology.
With over 13 years in the food, supplement, agro-tech, and life science industries and specific focus in plant-based protein.
Formerly the VP of Marketing at Equinom, Director of New Technologies & Market Research at Lycored and Head of Food Innovation at Galam.
BSc Biotechnology and Food Engineering – Technion, Israel Institute of Technology, MBA Master of Business Administration – The Open University, Israel.

Tali Mazor, Senior Application Manager

Tali is a senior food technologist with 20+ years of diversified experience in research and development, applications, manufacturing, quality control, raw materials supply, sales, and management in the FoodTech industry. Her main focus has been plant-based products, applying her in depth knowledge of raw materials, whilst creating innovative technological solutions. Formerly the Senior Food Technologist at GAT Foods and the Senior Food Technologist at Galam. BSc Food and Biotechnology Engineering – Technion, Israel Institute of Technology.