Good News for Diary-Free Ice Cream Lovers

Food-tech firm ChickP Protein, Ltd. develops chickpea protein isolate for plant-based ice cream. This ancient crop's protein targets the non-dairy sector to create a delicious plant-based frozen treat with the same creamy texture as dairy ice cream.

Everyone is a fan of ice cream. Ice cream is a delightful dessert that inspires gluttony and coziness. However, many people cannot enjoy ice cream owing to lactose intolerance or sensitivity or dairy allergies. In addition, a growing number of customers are moving away from animal-derived goods. Additionally, sustainability and environmental concerns influence the purchasing of many consumers. There are plant-based ice creams available on the market, but they lack the authentic, creamy feel of dairy-based ice cream.

Not just vegetarians desire plant-based alternatives. Recent study conducted by The Smart Protein project in Europe indicates that flexitarians are pushing the plant-based food industry, with 36% of flexitarians intending to eat more plant-based dairy products. And more than thirty percent of flexitarians consume plant-based ice cream or sorbet between one and three times each month. The chickpea is getting more popular. Over forty percent of flexitarians expressed a desire for chickpeas to be the primary component in plant-based cuisine. Flexitarians prioritize taste and health while selecting plant-based diets.

Mimic the Feeling

ChickP produced a prototype of plant-based ice cream using its protein isolate in collaboration with VANIGLIA, Ltd., an Israeli-based premium international ice cream chain. VANIGLIA promotes traditional ice cream-making techniques, the collection of fresh food, and the use of 100 percent natural ingredients with no added colors or preservatives. As the CEO of VANIGLIA, Asaf Blank said, "ChickP's plant-based ice cream even surprised me, an ice cream specialist." It has a texture comparable to that of dairy-based ice cream.

Liat Lachish Levy, CEO of ChickP, attests, "Our ChickP Isolate ingredient satisfies customers' increased desire for vegan goods with a dairy-like taste and texture." "Consumers, particularly flexitarians, have become much more selective when selecting a frozen pleasure, and they will not compromise on taste or texture. To provide the customer the entire sensory experience of genuine dairy ice cream, our greatest challenge was to find a solution that would appeal to a larger demographic. The initial purpose of the research was to develop a non-dairy ice cream that tastes, looks, and feels identical to the genuine thing.

"Our ChickP protein portfolio is very functional and diverse, and may even enable the development of a mascarpone-like texture in a plant-based ice cream," claims ChickP application manager Maor Dahan. "We were able to replicate mascarpone's distinctively rich flavor and texture. Since chickpeas are not on the list of allergies and our products are non-GMO, they are a suitable substitute for dairy proteins."

When creating an ice cream application, ChickP's protein isolate offers crucial properties, including emulsion stability, the avoidance of icing and crystallization, and the production of an optimal melting profile. These are the important requirements for preserving the delicious qualities of a frozen dessert throughout its shelf life. In addition, it has great whipping properties and a neutral, fresh flavor appropriate for blending any flavor.

Purifying the Label

Creating dairy-free ice cream is really difficult. Numerous such items include a variety of additives, including guar gum, cellulose, derivatives, and modified starches. Dahan continues, "Our protein plays an essential function in stabilizing the ice cream and providing the required smooth texture." "During development, we eliminated several stabilizers one by one, which, to our surprise, had no effect on the product's shelf life and even enhanced the product's scoopability. This results in a shorter, more concise ingredient list"

"The unique activity of the ChickP isolate, as proven in ice cream, may also be exploited in other non-dairy applications, including as hard and cream cheeses and yogurts, which generally need stabilizers," explains Lachish Levy.