ChickP Develops Plant-Based Ice Cream Prototype with ‘Dairy’s Full Sensory Experience’

ChickP, the Israeli food tech company specializing in chickpea protein, has introduced protein isolates customized for dairy-free ice cream. The company claims to have developed a creamy plant-based ice cream prototype that offers the full sensory experience of dairy. 

“Our ChickP Isolate answers consumers’ growing demand for vegan products with a dairy-like experience”  

ChickP states that its protein isolates will help manufacturers overcome the challenges of texture, flavour, and use of additives when making dairy-free ice cream. The development follows the successful use of the company’s isolates in creating a nutritious chickpea-based creamer for cappuccino and an egg replacement for vegan mayonnaise.

chickp's range of applications in a creamy coffee, cheese, vegan milk and dairy
© ChickP

Creating dairy-free ice cream

The plant-based ice cream prototype was developed in collaboration with VANIGLIA, a premium international ice cream chain headquartered in Israel that uses 100% natural ingredients without artificial colors or preservatives. 

According to ChickP, creating dairy-free ice cream is highly challenging. The company’s neutral-tasting protein isolates provide essential functionalities such as emulsion stability, icing prevention, and an ideal melting profile, which are key parameters for maintaining the shelf life of frozen foods. The protein also provides exceptional whipping capabilities and has a neutral taste. 

Cleaner label 

ChickP’s protein isolate performs as an emulsifier and stabilizer, allowing manufacturers to develop cleaner-label plant-based ice cream without using guar gum, cellulose, derivatives, or modified starches. It can also be used for other applications in the non-dairy category, such as cheeses and yogurts. 

chickp's milk in a glass with a cup of raw whole chickpeas
© ChickP

“Our protein has an important role in stabilizing the ice cream and creating the desired smooth texture,” explained Maor Dahan, application manager for ChickP. “During development, we removed various stabilizers one by one and, surprisingly, it did not affect the product’s shelf life, and it even improved the scoopability of the product. This allows a shorter, cleaner ingredient list.”

“Our ChickP Isolate ingredient answers consumers’ growing demand for vegan products with a dairy-like experience,” said Liat Lachish Levy, CEO of ChickP. “There are not many choices for plant-based ice creams with the true creamy texture of dairy ice cream.”

ChickP will be at Fi Europe in Paris on December 6-8, based at Booth #7.2C33.

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