Israeli startup ChickP introduces chickpea protein isolates to make dairy-free coffee
If you want a creamier, more frothy coffee, try using hummus.
Israeli food technology startup ChickP said it has cracked the code for a creamy, high-foam milk alternative for dairy-free cappuccinos, using milk made with chickpea ingredients.
The company announced last week the introduction of protein isolates (refined and highly concentrated protein fragments) intended for barista-style coffee drinks, and it has developed a chickpea creamer that’s packed with nine essential amino acids that’s both nutritious and delicious.
The solution is designed to serve food manufacturers working in the alternative dairy space to create compelling milk analogues specifically for creamy beverages such as coffee.
“We have developed a recipe with our isolated ingredients for customers who want to make non-dairy beverages,” ChickP CEO Liat Lashish Levy told NoCamels, “Today, the non-dairy scrubs available in the market are primarily based on soy, more recently rice, almonds, and oats. These The latter is very low in protein.The chickpea protein is very suitable for consumers who want a non-allergenic and highly nutritious option because chickpeas are considered hypoallergenic with a complete nutritional profile.In addition, it also provides good solubility in the case of low Acidity in coffee.
Lachish Levy explains that Barista Drinks can show how versatile ChickP can be and how they can solve the challenges of making better, more delicious vegan products.
Many plant proteins on the market have bitter or insoluble flavors, a low protein content, and a grainy or chalky texture. Even with the addition of sugar, or flavor modifiers, the results lack the look and feel of real milk, says Cheek B.
“Our ChickP protein ticks all the boxes,” says Lakesh Levy. “It’s packed with highly nutritious complete protein containing all nine essential amino acids. But more than that, it’s rich in texture, provides a full, stable and smooth foam, and is white in colour, perfect for displaying the skills of the most creative barista.”
Chickpea butter isn’t a new discovery, according to vegan brand VegNews, which notes aquafaba, brine leftover in a can of chickpeas that’s been used as a substitute for thinned egg whites for years. ChickP uses its patented technology to extract taste-neutral protein isolates into powder form, removing bitterness and other non-nutritive factors. The neutral flavor reduces the need for sugar or flavor additives and enables beverage makers to significantly shorten ingredients.
The ingredient also demonstrates excellent foaming capabilities due to its high solubility and smooth texture, the company says. A typical plant-based barista milk contains 3 percent protein. Current barista products of plant origin typically contain less than 1 percent protein.
It says S930 G910 chickpea isolates are the “most refined form of protein” that contains a high concentration of protein with the advantage of colour, flavor and functional properties. That makes it an “ideal raw ingredient,” noting that the company is looking into its use for protein bars, hard cheese, yogurt and egg substitutes.
The company has several new ventures around the world, both for non-dairy applications such as cheese and yogurt analogues as well as alternative meat/fish products, egg substitute for desserts and bakeries and many more, according to Lachish Levy. “We are confident that by the end of 2022, and the beginning of 2023, we will see many new products available to consumers on a global basis,” she says.
The challenges of plant-based products
ChickP is currently developing more than 20 plant-based applications with leading food and beverage companies using pure ChickP protein, Lachish Levy told NoCamels.
“Our customers turned to us to solve major challenges with plant-based products, and we were able to provide comprehensive solutions in terms of flavor, complete nutrition, and functionality,” she says.
One important challenge is that consumers who choose to use a non-dairy product for their coffee know that they will not compromise on flavour.
“Consumers want an all-around, better-for-you, but complete taste experience,” she says.
Another challenge in using vegetable proteins for barista drinks is obtaining a stable product, avoiding beverage breakdown, complete sedimentation techniques, or isolating proteins from chickpea flour, without problems.
“Our technologists take full advantage of our state-of-the-art new application lab to overcome sensory and technical challenges in making creamy, dairy-free ‘milk’ for the perfect cappuccino,” says Lakesh Levy. , including upgrading the manufacturing, lead to significantly increasing volumes and meeting customer demand.”
Chickpeas are a great source of vegetable protein. One cup (164 grams) provides about 14.5 grams of protein, which is comparable to the protein content of similar foods like black beans and lentils, according to Healthline.
According to the Good Food Institute, dairy-free milk accounts for 35 percent of plant-based food sales growth in the US market, with an average of $2.5 billion in annual sales. Dollar vegan dairy sales have grown 20 percent in the past year and 27 percent over the past two years. Plant-based milk is a major entry point for families experimenting with products across the vegan categories.