Non-dairy barista coffee improved with ChickP protein isolates, company says

Photo from ChickP

FoodTech startup ChickP (Rehovot, Israel), creator of a patented chickpea protein ingredient, has developed a prototype of protein isolates that overcome challenges common to plant-based beverages like dairy-free coffee and cappuccino.

As the company explains in a press release, “Accurately recreating flavor, texture, and nutritional values in dairy milk analogs with plant-based alternatives creates significant challenges. Many plant proteins on the market have bitter or off flavors, low protein content, and grainy or chalky textures. Even with the use of multiple masking agents, added sugar, or flavor modifiers, the results lack the appearance and organoleptic characteristics of real, creamy milk. Moreover, the long list of ingredients on the label can be negative for consumers.”

ChickP’s patented, high-solubility protein has the bitterness removed, resulting in a neutral flavor that sidesteps a need for sugar or flavor additives. This allows beverage formulators to create a cleaner-label product. Already, the ingredient is used as an egg replacer for vegan mayonnaise.

“Our ChickP protein ticks all the boxes,” said Liat Lachish Levy, ChickP’s CEO, in a press release. “It’s packed with highly nutritious, complete protein containing all nine essential amino acids. But more than that, it has a rich texture and provides smooth, stable, full foaming with a white color, perfect for showcasing the most artful barista’s skills.”

ChickP says its prototype plant-based barista milk contains 3% protein compared to “existing vegetable-origin barista products [which] typically contain less than 1% protein.”

“We currently are developing over 20 plant-based applications with leading food and beverage companies with our pure ChickP protein,” Lachish Levy added.