chickpea

Scorching heat is also threatening winter staples such as wheat, chickpea and rapeseed.

Before the end of the century, parts of the United Kingdom, to offer one example, may be forced to swap top commodities such as oats and wheat for everything from soy to chickpeas to grapes.

“You should still leave large chunks of fat—about the size of chickpeas or almonds—to create flakiness,” she added.

Some companies will use other proteins, such as wheat gluten, legumes – lentils, chickpeas, peas, beans – and proteins from seed oils.

Roasted and ground lupin, chickpea, malted barley, and chicory are amongst the major ingredients the company works with, along with an undisclosed natural flavouring.