Cracking the Code for Dairy-Free Barista Beverages

Chickpea protein demonstrates high solubility.

Chick P Cracked The Code For Creamy Dairy Free Barista Beverages 2

REHOVOT, Israel – ChickP Ltd., a food tech startup and pioneer in plant-based protein, introduced protein isolates customized for dairy-alternative, barista-style coffee drinks.

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

This solution has been designed to serve food formulators working in the alternative dairy space to create compelling milk analogs specifically for creamy beverages such as coffee.

Accurately recreating flavor, 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" flavors, low protein content, and grainy or chalky textures. Even with the use of multiple masking agents, added sugar, or flavor 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,” said Liat Lachish Levy, CEO of ChickP. “Consumers want a holistic, better-for-you, yet full flavor 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.”

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 flavor, mitigating the need for sugar or flavor additives in the final product, and enabling beverage formulators to significantly shorten ingredients list to deliver an all-natural 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,” said Maor Dahan, application manager of ChickP. “Our chickpea S930 and G910 isolate are the most refined form of protein with the advantage of matching color, flavor, 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 optimized flavor.”

Chickpea is not listed as an allergen and is not genetically modified.

\“We currently are developing over twenty plant-based applications with leading food and beverage companies with our pure ChickP protein,” said Lachish Levy.

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