07.06.22
Booth #S4286-M
ChickP, Ltd., a food technology startup company, introduced its protein isolates customized for dairy alternatives in barista-style coffee drinks. The company developed a prototype of a chickpea-based milk analog. This plant-based creamer for coffee demonstrates the versatility of ChickP’s pure protein, following its performance as an egg replacer for vegan mayonnaise.
This solution has been designed to serve food formulators working in the alternative dairy space to create compelling milk analogs specifically for creamy beverages such as coffee.
Accurately recreating flavor, texture, and nutritional values in dairy milk analogs with plant-based alternatives creates significant challenges. According to ChickP, many plant proteins on the market have bitter or off flavors, low protein content, and grainy or chalky textures. Even with the use of multiple masking agents, added sugar, or flavor modifiers, the results lack the appearance and organoleptic characteristics of real, creamy milk. Moreover, the long list of ingredients on the label can be negative for consumers.
“Plant-based barista drinks set new challenges,” explains Liat Lachish Levy, CEO of ChickP. “Consumers want a holistic, better-for-you, yet full flavor experience. Our technologists took full advantage of our new state-of-the-art application lab to overcome organoleptic and technical challenges in creating creamy, dairy-free ‘milk’ for the perfect cappuccino.”
ChickP’s IP-protected technology extracts chickpea protein while removing bitterness and many non-nutritional factors. The resulting ingredient has a neutral flavor, mitigating the need ofr sugar or flavor additives in the final product, and enabling beverage formulators to significantly shorten ingredients lists to deliver an all-natural product.
The protein also demonstrates foaming capabilities due to its high solubility and smooth texture, ChickP reports. The model plant-based barista milk contains 3% protein content, compared to an average of less than 1% protein found in vegetable-origin barista products.
“Consumers are looking for plant-based milk, but they also demand great taste and texture,” said Maor Dahan, application manager of ChickP. “Our chickpea S930 and G910 isolate are the most refined form of protein with the advantage of matching color, flavor, and functional properties to food and beverage applications. This protein has great solubility, exhibiting excellent water dispersion properties across a wide range of pH. It has a low viscosity and an optimized flavor.” Chickpea is not listed as an allergen and is not genetically modified.
“We currently are developing over twenty plant-based applications with leading food and beverage companies with our pure ChickP protein,” said Lachish Levy. “Our customers turned to us to solve major challenges of plant-based products and we were able to provide comprehensive solutions in terms of flavor, complete nutrition profile, and functionality. Together with our customers and partners, we are unlocking the potential of our ChickP protein to offer the best solutions across multiple applications. Our customers confirm that ChickP isolate offers the best dairy-like solution on the market today.
“Our ChickP protein ticks all the boxes,” Lachish Levy continued. “It’s packed with highly nutritious complete protein containing all nine essential amino acids. But more than that, it has a rich texture, and provides smooth, stable full foaming, with a white color, perfect for showcasing the most artful barista's skills.
Citing The Good Food Institute, ChickP reports that dairy-free milk represents 35% of plant-based food sales growth in the U.S. market, at $2.5 billion in annual sales. Dollar sales of plant-based milk grew 20% in the past year, and 27% over the past two years.
With some three-quarters of the world’s population sensitive or intolerant to lactose, ChickP dairy-free milk allows them as well as consumers concerned about animal welfare to enjoy a cappuccino or latte with silky microfoam, ChickP reports.
ChickP, Ltd., a food technology startup company, introduced its protein isolates customized for dairy alternatives in barista-style coffee drinks. The company developed a prototype of a chickpea-based milk analog. This plant-based creamer for coffee demonstrates the versatility of ChickP’s pure protein, following its performance as an egg replacer for vegan mayonnaise.
This solution has been designed to serve food formulators working in the alternative dairy space to create compelling milk analogs specifically for creamy beverages such as coffee.
Accurately recreating flavor, texture, and nutritional values in dairy milk analogs with plant-based alternatives creates significant challenges. According to ChickP, many plant proteins on the market have bitter or off flavors, low protein content, and grainy or chalky textures. Even with the use of multiple masking agents, added sugar, or flavor modifiers, the results lack the appearance and organoleptic characteristics of real, creamy milk. Moreover, the long list of ingredients on the label can be negative for consumers.
“Plant-based barista drinks set new challenges,” explains Liat Lachish Levy, CEO of ChickP. “Consumers want a holistic, better-for-you, yet full flavor experience. Our technologists took full advantage of our new state-of-the-art application lab to overcome organoleptic and technical challenges in creating creamy, dairy-free ‘milk’ for the perfect cappuccino.”
ChickP’s IP-protected technology extracts chickpea protein while removing bitterness and many non-nutritional factors. The resulting ingredient has a neutral flavor, mitigating the need ofr sugar or flavor additives in the final product, and enabling beverage formulators to significantly shorten ingredients lists to deliver an all-natural product.
The protein also demonstrates foaming capabilities due to its high solubility and smooth texture, ChickP reports. The model plant-based barista milk contains 3% protein content, compared to an average of less than 1% protein found in vegetable-origin barista products.
“Consumers are looking for plant-based milk, but they also demand great taste and texture,” said Maor Dahan, application manager of ChickP. “Our chickpea S930 and G910 isolate are the most refined form of protein with the advantage of matching color, flavor, and functional properties to food and beverage applications. This protein has great solubility, exhibiting excellent water dispersion properties across a wide range of pH. It has a low viscosity and an optimized flavor.” Chickpea is not listed as an allergen and is not genetically modified.
“We currently are developing over twenty plant-based applications with leading food and beverage companies with our pure ChickP protein,” said Lachish Levy. “Our customers turned to us to solve major challenges of plant-based products and we were able to provide comprehensive solutions in terms of flavor, complete nutrition profile, and functionality. Together with our customers and partners, we are unlocking the potential of our ChickP protein to offer the best solutions across multiple applications. Our customers confirm that ChickP isolate offers the best dairy-like solution on the market today.
“Our ChickP protein ticks all the boxes,” Lachish Levy continued. “It’s packed with highly nutritious complete protein containing all nine essential amino acids. But more than that, it has a rich texture, and provides smooth, stable full foaming, with a white color, perfect for showcasing the most artful barista's skills.
Citing The Good Food Institute, ChickP reports that dairy-free milk represents 35% of plant-based food sales growth in the U.S. market, at $2.5 billion in annual sales. Dollar sales of plant-based milk grew 20% in the past year, and 27% over the past two years.
With some three-quarters of the world’s population sensitive or intolerant to lactose, ChickP dairy-free milk allows them as well as consumers concerned about animal welfare to enjoy a cappuccino or latte with silky microfoam, ChickP reports.
