Page 48 - Ameft Journal 2021-III

I I N NG GR R E E D DI IE E N N T TS S (Source: ChickP) ChickP Protein Beats Eggs in Mayo ChickP Ltd., presents its chickpea isolate as an all-purpose, nutrition- packed, plant-based egg alternative for eggs in mayonnaise. The start-up company teamed up with select food companies to help formulate egg-free recipes, including a creamy mayon- naise substitute and salad-dressings. The resulting products have the flavor, appearance, and functionality of coun- terparts with real egg, all the while adding nutritional value. The company is commercializing two different chick- pea-sourced isolates, each designed to impart specific organoleptic qualities. A 1:1 egg replacement for mayo ChickP’s proprietary isolate is star- ring in different mayonnaise recipes as a one-to-one replacement for egg yolk. The pilots were so successful that one formulation is now going into large-scale pilot production. Food pro- 48 AMEFT 3 2021 ChickP’s 90% protein isolate demonstrates compelling ‘aqua- faba’ effect. ducers operating in the plant-based spaces also are turning to the ChickP isolate as a highly functional clean- label emulsifier allowing them to whip up vegan creams, sauces, and dress- ings as it hits key notes in sensory and flavor qualities. Products crafted with ChickP’s iso- late exhibit long shelf life and good heat stability, making the ingredient suitable for dispersal into both hot and cold applications. The isolate, which boasts 90% pro- tein content, utilizes all the extractable components of the chickpea, provid- ing a powerful and holistic nutritional boost. It is a proven and compelling egg replacer for vegan food formula- tions in this category, giving food com- panies’ new opportunities to shorten and simplify their labels. The solution has the potential to release the vegan mayo market from traditional depen- dence on modified starches, hydrocol- loids, and stabilizers for emulsification and flavor. The unusually high protein content eliminates the need for adding ingredients that are less nutritionally relevant to the final product. Boosting the Aquafaba effect The chickpea’s unique ability to as- sume egg-like behavior has been gain- ing traction among the global vegan and egg allergic communities for a number of years. Following a turn- ing point revelation by vegan foodie Goose Wohlt in 2014, many have been www.ameft.com