ChickP Protein, Ltd., a food-tech startup, introduces chickpea protein isolate for plant-based ice cream. Protein from this ancient crop zeroes in on the non-dairy category to make a tasty plant-based frozen dessert with a creamy mouthfeel just like dairy ice cream.
Everyone loves ice cream. Ice cream is a joyful treat that evokes indulgence, and comfort. But many consumers are not able to enjoy eating ice cream due to lactose sensitivity or intolerance, or dairy allergies. Moreover, many consumers are trending away from animal-derived products. In addition, sustainability and ecology concerns are driving many consumer purchases. There are plant-based ice creams on the market, but they lack the true, creamy texture of dairy ice cream.
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It’s not just vegetarians demanding plant-based options. According to recent research by The Smart Protein project in Europe, flexitarians are driving the plant-based food sector—36% of flexitarians stated they intend to consume more plant-based dairy products. And more than 30% of flexitarians eat plant-based ice-cream or sorbet at least 1-3 times per month. The chickpea legume is becoming more and more popular. More than 40% of flexitarians noted they would like to see chickpeas as the main ingredient in plant-based foods. For flexitarians, it is all about flavor and health when choosing a plant-based foods.
ChickP developed a prototype of plant-based ice cream with its protein isolate in co-operation with VANIGLIA, Ltd., a premium international ice cream chain headquartered in Israel. VANIGLIA advocates traditional methods for making ice cream, collecting fresh produce, and using 100% natural ingredients without artificial colors or preservatives. “As an expert in ice-cream creation, ChickP plant-based ice cream succeeded in surprising even me,” said Assaf Blank, VANIGLIA CEO. “It has a truly creamy and rich texture similar to dairy ice cream.”
“Our ChickP Isolate ingredient answers consumers’ growing demand for vegan products with a dairy-like experience,” attests Liat Lachish Levy, CEO of ChickP. “Consumers, especially flexitarians, have become much pickier when choosing a frozen indulgence and will not compromise on flavor or mouthfeel. Our biggest challenge was to develop a solution that would appeal to broader populations, to give the consumer the full sensory experience of real dairy ice cream. When we started the project, the goal was to create a non-dairy ice cream that tastes, looks, and feels like the real thing.”
SOURCE: PR Newswire