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Cracking the code for creamy dairy-free barista beverages

Pure chickpea protein demonstrates high solubility, great flavour and performance in non-dairy creamers….

ChickP, the Israeli foodTech startup and pioneer in plant-based protein innovation, has introduced its protein isolates customised for trendy dairy-alternative barista-style coffee drinks.

The company has developed an advanced prototype of a chickpea-based milk analog. It asserts that this plant-based creamer for coffee demonstrates the versatility of ChickP’s pure protein, following its impressive performance as an egg replacer for vegan mayonnaise.

Accurately recreating flavour, texture, and nutritional values in dairy milk analogs with plant-based alternatives creates significant challenges. Many plant proteins on the market have bitter or off flavours, low protein content, and grainy or chalky textures. Even with the use of multiple masking agents, added sugar, or flavour modifiers, the results lack the appearance and organoleptic characteristics of real, creamy milk. Moreover, the long list of ingredients on the label can be negative for consumers.

“Plant-based barista drinks set new challenges,” explains Liat Lachish Levy, CEO of ChickP. “Consumers want a holistic, better-for-you, yet full flavour experience. Our technologists took full advantage of our new state-of-the-art application lab to overcome organoleptic and technical challenges in creating creamy, dairy-free ‘milk’ for the perfect cappuccino.”

High foaming, smooth texture

Chickpeas are a rich source of high-quality protein. ChickP’s IP-protected technology extracts this pure protein while removing bitterness and many non-nutritional factors.

The resulting ingredient has a neutral flavour, mitigating the need for sugar or flavour additives in the final product. Moreover, it demonstrates excellent foaming capabilities due to its high solubility and smooth texture. The model plant-based barista milk contains 3% protein. Existing vegetable-origin barista products typically contain less than 1% protein.

“Consumers are looking for plant-based milk, but they also demand great taste and texture,” notes Maor Dahan, application manager of ChickP. “Our chickpea S930 and  G910 isolate are the most refined form of protein with the advantage of matching colour, flavour and functional properties to food and beverage applications.

“This protein has great solubility, exhibiting excellent water dispersion properties across a wide range of pH. It has a low viscosity and an optimised flavour.

“We currently are developing over twenty plant-based applications with leading food and beverage companies with our pure ChickP protein,” reports Lachish Levy. “Our customers turned to us to solve major challenges of plant-based products and we were able to provide comprehensive solutions in terms of flavour, complete nutrition profile, and functionality.

“Together with our customers and partners, we are unlocking the potential of our ChickP protein to offer the best solutions across multiple applications. Our customers confirm that ChickP isolate offers the best dairy-like solution on the market today.”

Holistic creamy milk replacer

“Our non-GMO ChickP protein ticks all the boxes,” he adds. “It’s packed with highly nutritious complete protein containing all nine essential amino acids. But more than that, it has a rich texture, and provides smooth, stable full foaming, with a white color, perfect for showcasing the most artful barista’s skills.”

According to The Good Food Institute[1], dairy-free milk represents 35% of plant-based food sales growth in the US market, at $2.5bn in annual sales. Dollar sales of plant-based milk grew 20% in the past year, and 27% over the past two years.

“Plant-based milk is a major entry point for households trying products across plant-based categories. With some three-quarters of the world’s population sensitive or intolerant to lactose, ChickP dairy-free milk allows them, as well as consumers concerned about animal welfare, to enjoy a cappuccino or latte with the perfect silky microfoam,” concludes Lachish Levy.

Source: ChickP, a company represented in SA by WCA Food Solutions

About ChickP: The company was founded in 2016 on the basis of a patented technology developed after 20 years of research conducted at The Hebrew University of Jerusalem. See more here: