Israeli start-up ChickP has launched a range of chickpea isolates especially designed for plant-based dairy alternative products.
The plant protein, developed by scientists at the Hebrew University of Jerusalem, uses patent-pending technology to extract up to 90% pure protein out of the chickpea seed.
Thanks to its high solubility and smooth viscosity, the ChickP protein is said to form an emulsion/gel that helps contribute to a firm finished product. With less than 0.1% fat, the protein also has a neutral flavour.
“We tested the chickpea ingredient across a range of parameters, including functionality, flavour, nutrition profile, and protein content,” said Ram Reifen, founder of ChickP.
“Sensory parameters such as taste, colour, and texture are the key factors for success in launching any new product in the marketplace.
“Plant-based milk alternatives that contain ChickP have been shown to mimic cow’s milk and yogurt better for taste, mouthfeel and nutritional value.”
Ron Klein, CEO of ChickP, added: “We scaled up our processing production in October 2019 and we are set to market the ingredient to alternative dairy companies as well as to dairy companies that are seeking high-quality protein options.
“ChickP answers the current market needs for safe and nutritious dairy products without flavours, sugars, colourants, or artificial ingredients, while addressing environmental and ethical concerns.”
The dairy alternatives market is estimated to be worth more than $37.5 billion by 2025, according to research from Global Market Insights.
© FoodBev Media Ltd 2019