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Middle East: ChickP offers plant-based protein for dairy applications

Next-gen chickpea proteins designed specifically for plant-based milk and yogurt analogs Rehovot, Israel –

ChickP Ltd., a foodTech startup, launches a line of chickpea isolates for plant-based dairy alternative products.

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

The new chickpea isolates could help alternative dairy producers overcome challenges in processing as well as boosting consumer acceptance and fulfilling the demand for highly nutritious and tasty products.

With 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, flavor, nutrition profile, and protein content,” says Ram Reifen, MD, founder and CSO of ChickP.

“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.

Meanwhile, ChickP powder contains 90% protein, ≤8.0 moisture (the drier the better), and less than 0.1% fat, which increases shelf life and prevents off flavors.

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