Israeli start-up, ChickP, has launched a line of chickpea isolates designed for use in plant-based dairy alternative products.
The “ground-breaking” plant protein uses patent-pending tech to extract up to 90% pure protein out of the chickpea seed. It was developed by the faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem.
According to ChickP, the isolates offer “exceptional beneficial characteristics” that help alternative dairy producers overcome challenges in processing as well as boosting consumer acceptance.
Thanks to its high solubility and smooth viscosity, ChickP forms an emulsion/gel that helps contribute to a firm finished product.
“We tested the chickpea ingredient across a range of parameters, including functionality, flavour, nutrition profile, and protein content,” says Ram Reifen, founder and CSO 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.”