ChickP Protein, Ltd. has unveiled two new cheese analogues, cream cheese and firm cheddar, that are both highly nutritious and delicious. These cheese analogues, made from ChickP’s innovative chickpea isolate, can match the appearance and flavor of real dairy cheese. The cream cheese analogue combines the chickpea isolate with water, coconut oil, and starch, while the firm cheddar analogue is created via fermentation.
The chickpea isolate is the breakthrough ingredient that powers these cheese alternatives. This proprietary formula is 90% whole protein and provides a powerful and nutritional boost to plant-based food products. The clean-label, neutral flavor of the chickpea isolate makes it a highly versatile ingredient that can be used in a variety of applications.
The cheese analogues produced using ChickP’s chickpea isolate are set to revolutionize the plant-based food industry. With consumer demand for plant-based cheese expected to reach a market value of USD7 billion by the end of 2030, these breakthrough formulations could help manufacturers fast-track the customization of plant-based cheese products that genuinely respond to consumers’ cravings for a delicious cheesy experience.
ChickP’s cheese analogues, along with its expanding line of plant-based alternative prototypes, demonstrate the functional versatility of ChickP’s ingredient. The company is currently working on developing analogues of other popular cheeses, such as emmental, parmesan, and mozzarella. ChickP is also collaborating with global alternative dairy producers and traditional dairy manufacturers to help them enter the alternative protein arena, providing them with raw materials, recipes, and technical expertise.
