FoodTech start-up ChickP Protein, Ltd. has developed prototypes of cream cheese and firm cheddar cheese analogues that match the appearance and flavor of real dairy cheese. The company’s proprietary, high-functioning chickpea isolate forms the base of the new cheese applications, providing a powerful and nutritional boost to plant-based food products.
Cheese remains a popular comfort food, with demand for plant-based alternatives growing exponentially. However, consumers are often dissatisfied with the taste, texture, and nutritional value of existing plant-based cheese products. In response, ChickP developed a chickpea isolate that creates plant-based cheese analogues with both sensory appeal and nutritional balance.
ChickP’s cream cheese formulation combines its chickpea isolate with water, coconut oil, and starch. Lactic bacteria is then used to ferment the mixture, resulting in a tangy, cheese-like flavor with probiotic benefits. The company’s firm cheddar cheese analogue is also produced via fermentation and delivers the bold, earthy flavor and chewy texture of real cheddar cheese.
ChickP is currently developing analogues of other popular cheeses, including emmental, parmesan, and mozzarella, and is working with traditional dairy manufacturers to help them enter the alternative protein arena. With demand for plant-based cheese expected to reach a market value of USD7 billion by the end of 2030, ChickP’s breakthrough formulations could be instrumental in helping manufacturers fast-track the customization of plant-based cheese products that genuinely respond to consumers’ cravings for a delicious cheesy experience.
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