ChickP Protein, Ltd. has created a new breakthrough in the plant-based food industry with its patented chickpea isolate. The company has developed prototypes of chickpea-powered cream cheese and firm cheddar cheese analogues that are highly nutritious and match the appearance and flavor of real dairy cheese.
As the demand for plant-based cheese products continues to grow, ChickP’s chickpea isolate provides a revolutionary solution for manufacturers to create products that respond to consumers’ cravings for a delicious cheesy experience. According to a survey conducted by the Smart Protein Project, cheese is the leading animal-based food product, but there is a strong willingness to shift to plant-based versions. However, many consumers are dissatisfied with the taste, texture, and nutritional value of existing plant-based cheese products.
ChickP’s chickpea isolate addresses these concerns, providing an ingredient that can help manufacturers customize plant-based cheese products that have both sensory appeal and nutritional balance. The cream cheese formulation combines the isolate with water, coconut oil, and starch. The 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. The firm cheddar cheese analogue is also produced via fermentation and delivers the bold, earthy flavor and chewy texture of real cheddar cheese.
With ChickP’s innovative formulations, the company is poised to help manufacturers tailor signature cheese products that respond to consumers’ cravings while addressing their concerns about taste, texture, and nutrition. ChickP is also developing analogues of other popular cheeses, including emmental, parmesan, and mozzarella. This expansion of the company’s plant-based alternative prototypes highlights the versatility of ChickP’s ingredient and its potential to revolutionize the plant-based food industry.