ChickP Develops Cream & Cheddar Cheeses With Traditional Fermentation Methods
Israeli food tech company ChickP makes public it has successfully developed cream and company cheddar cheeses with its chickpea protein isolate using traditional cheese fermentation methods.
“ChickP’s breakthrough formulations will be instrumental in helping manufacturers fast-track customization of plant-based cheese products that genuinely respond to consumer’s cravings for a delicious cheesy experience,”
The firm develops formulations using its product to assist manufacturers in creating customized plant-based products . The cream and business cheddar cheese formulations combine simple components like water, coconut oil, starch, and chickpea protein isolate, fermented with lactic acid bacteria (like traditional cheese) for a “tangy cheese-like flavor” and with probiotic benefits. “We insisted on applying only traditional processes for our winning cheese analogs,” explains Maor Dahan, application manager for ChickP.
Image courtesy of ChickP, credit Nimrod Genisher Clean label formulas Furthermore, the firm’s chickpea isolate embodies a 90% whole protein composition providing a powerful and nutritional boost. It’s clean-label, with a neutral taste, making it a highly versatile element and an “exceptional” plant-based protein alternative for cheese analogs. “Our formulas contain no stabilizers or gums.
We explored a range of cultures to find the strains that work best with our formula. These are precisely the gaps the sector is striving to close.
While some cheese analog growers succeed on the sensory points, this often comes at the expense of the desired nutritional balance—and vice versa.”
- Who: ChickP · Nimrod Genisher Winning · Maor Dahan
- Percentages: 90%
- Figures: 90%
