ChickP taps into dairy alternative market

By Jim Cornall contact

- Last updated on GMT

Global launches of dairy alternative products are triple the rate of new food and beverage launches. Pic: ChickP
Global launches of dairy alternative products are triple the rate of new food and beverage launches. Pic: ChickP

Related tags: chickpea protein, Dairy alternatives

ChickP Ltd., a foodtech startup developing plant proteins, has launched a line of next-gen chickpea isolates designed for plant-based dairy alternative products.

The plant protein, developed by the faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, uses patent-pending technology to extract up to 90% pure protein out of the chickpea seed.

Global launches of dairy alternative products are triple the rate of new food and beverage launches overall, according to Innova Market Insights. The research group noted a 22% CGR for the period from 2014-2018.

Europe is leading the dairy alternative drinks market in terms of launches, accounting for 38% of dairy alternative drink launches tracked globally in 2018.

The company said because of its high solubility and smooth viscosity, ChickP forms an emulsion/gel that helps contribute to a firm finished product.

Ram Reifen, MD, founder and CSO of ChickP, said, “We tested the chickpea ingredient across a range of parameters, including functionality, flavor, nutrition profile, and protein content.

“Sensory parameters such as taste, color, 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.”

ChickP protein has a neutral flavor, mitigating the need for sugar or flavor additives in the products, and it was designed to provide a strong, smooth texture and emulsion stability, while having high solubility and smooth viscosity.

The nutritional content of some dairy alternatives is usually lower than cow’s milk when it comes to protein, can also contain lower contents of other essential nutrients and are higher in sugar. ChickP powder contains 90% protein, ≤8.0 moisture, and less than 0.1% fat. The low fat is important since high fat content decreases shelf life and can lead to off flavors, the company added.

Ron Klein, CEO of ChickP, said, “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 flavors, sugars, colorants, or artificial ingredients, while addressing environmental and ethical concerns.”

Related topics: Ingredients


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