ChickP Unleashes Innovation with Plant-Based Cheese Analogues
ChickP Protein, Ltd. has taken the plant-based food industry by storm with its breakthrough chickpea-powered cheese analogues. The foodTech start-up has created prototypes of cream cheese and firm cheddar cheese that match the appearance and flavor of real dairy cheese, providing consumers with a delicious and nutritious cheesy experience.
ChickP’s proprietary, high-functioning chickpea isolate forms the base of the new cheese applications, providing a powerful and nutritional boost to plant-based food products. The isolate is a clean-label ingredient with a neutral flavor, making it highly versatile and easy to work with. ChickP’s innovative formulations could be instrumental in helping manufacturers meet the demand for plant-based cheese products, which is expected to reach a market value of USD7 billion by the end of 2030.
The cream cheese formulation combines the isolate with water, coconut oil, and starch. The 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. ChickP’s firm cheddar cheese analogue is also produced via fermentation, delivering the bold, earthy flavor and chewy texture of real cheddar cheese.
ChickP’s cheese analogues are just the latest in the company’s expanding line of plant-based alternative prototypes, including egg-free mayonnaise, ice-cream, and chickpea-based barista coffee creamer. With the demand for plant-based alternatives on the rise, ChickP’s innovations are poised to help manufacturers fast-track customization and create delicious, nutritious, and sustainable food products that meet consumers’ needs and preferences.