A foodTech start-up, has gained recognition for its patented chickpea isolate as an excellent alternative to dairy cheese analogs

 

ChickP Protein, Ltd.’s chickpea isolate has established itself as an outstanding player in the production of plant-based cheeses made through traditional fermentation.

ChickP Protein, Ltd., a food tech start-up based in Rehovot, Israel, has successfully developed a plant-based protein alternative for cheese analogs using its patented chickpea isolate. The company has created prototypes of cream cheese and firm cheddar cheese that closely match the appearance and flavor of real dairy cheese while being highly nutritious. ChickP’s breakthrough formulations can help manufacturers quickly customize plant-based cheese products to meet consumer demands for a delicious and nutritious cheesy experience. This new cheese application is part of ChickP’s expanding line of plant-based alternative prototypes, including egg-free mayonnaise, ice cream, and chickpea-based barista coffee creamer, demonstrating the functional versatility of ChickP’s ingredients.

Cheese is a beloved comfort food and a staple in many popular dishes. According to a survey conducted in ten countries, cheese is the leading animal-based food product, with individual consumption averaging between one to six times per week. However, there is a growing demand for plant-based cheese, with a projected market value of USD 7 billion by the end of 2030. ChickP’s CEO, Liat Lachish Levy, states that flexitarians dominate the consumer market for dairy alternatives and are willing to shift to plant-based versions if they can match real dairy’s sensory and nutritional attributes.

ChickP’s proprietary, high-functioning chickpea isolate provides a powerful and nutritional boost to plant-based food applications, embodying a 90% whole protein composition. The isolate is clean-label, with a neutral flavor, making it a highly versatile ingredient to work with. ChickP’s cream cheese formulation combines the isolate with a few simple ingredients such as water, coconut oil, and starch. Its tangy cheese-like flavor is obtained via fermentation with lactic bacteria, just like the traditional milk-based process. The cultured product is naturally replete with probiotic benefits.

ChickP’s chickpea-based firm cheese delivers the bold, earthy flavor and chewy texture of cheddar cheese. It is also produced via fermentation to achieve depth of flavor, firmness, and natural probiotic benefits. The isolate also is clean-label, with a neutral flavor, making it a highly versatile ingredient to work with. ChickP’s cream cheese formulation combines the isolate with a few simple ingredients, such as water, coconut oil, and starch. Its tangy cheese-like flavor is obtained via fermentation with lactic bacteria, just like the traditional milk-based process. As a cultured product, it is naturally replete with probiotic benefits. “We insisted on applying only traditional processes for our winning cheese analogs,” explains Maor Dahan, application manager for ChickP. “Our formulas contain no stabilizers or gums. We explored a range of cultures to find the strains that work best with our formula. On top of that, the synergy between the chickpea isolates and starch helped create a rich, smooth, creamy textured spread on par with real dairy cream cheese and awards hearty complete protein fulfillment.” ChickP also produced a chickpea-based firm cheese that delivers the bold, earthy flavor and chewy texture of cheddar cheese. It also is produced via fermentation to achieve depth of flavor, firmness, and natural probiotic benefits. It works well on sandwiches, melts nicely on cheese toast, and transforms into a cheesy sauce for creating an alfredo-style pasta or a vegan macaroni and cheese. The company currently is developing analogs of other popular cheeses, such as emmental, parmesan, and mozzarella. ChickP is cooperating with global alternative dairy producers and traditional dairy manufacturers to segue into the alt protein arena, helping them tailor signature cheese products. ChickP will provide them with raw materials, recipes, and technical expertise.

About ChickP

The fast-growing food tech company is commercially producing a patented chickpea protein isolate for multiple plant-based applications. This functional protein is non-GMO, allergen-free, and has a high nutritional value. ChickP was founded by Ram Reifen, MD, a pediatric gastroenterologist and professor of human nutrition who was driven by a desire to create a protein that can help feed the world while benefiting consumers and food manufacturers. ChickP helps its customers to develop nutritional, plant-based products with speed-to-market and reliability. ChickP is ISO-certified, Kosher and Halal certified, and has self-affirmed GRAS status.




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Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.

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