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ChickP has developed two dairy-free cheese prototypes designed to showcase the versatility of its patented chickpea protein isolate. The start-up employed fermentation processes used in conventional cheesemaking to create the plant-based cream and cheddar cheeses. “We insisted on applying only traditional processes for our winning cheese analogues," said ChickP application manager Maor Dahan, who added that "our formulas contain no stabilisers or gums". The firm product can be enjoyed in sandwiches and also melts well in sauces or under the grill. Fermentation is used to enhance the flavour, achieve the desired texture and deliver “natural probiotic benefits”. Meanwhile, the alt-cream cheese combines the company’s chickpea protein isolate with simple ingredients, such as water, coconut oil and starch. The cultured product is said to have a tangy cheese-like flavour and contains probiotics. Dahan continued: “We explored a range of cultures to find the strains that work best with our formula. On top of that, the synergy between the chickpea isolates and starch helped create a rich, smooth, creamy textured spread on a par with real dairy cream cheese.” With the two prototypes, the Israeli company aims to help plant-based food manufacturers to fast-track the development of ‘no-compromise’ cheese alternatives. ChickP claims that the innovations match dairy cheese in appearance and flavour, and are “highly nutritious”.