ChickP dairy

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed. The new line, which is designed to be used in plant-based dairy alternative products, has been launched through a startup called ChickP, founded by Ram Reifen, a pediatric gastroenterologist and director of the Center for Nutrigenomics and Functional Foods at Hebrew University.

“This is a high-quality protein, non-allergenic, non-GMO, and devoid of phytoestrogens, with excellent functionality and thereby suitable to various applications like weaning foods, dairy and meat analogues, supplementation of proteins to athletes, etc.,” explains Reifen.

The new chickpea isolates, which went into production in October 2019, demonstrate several characteristics that help alternative dairy producers overcome challenges in processing. Features include a neutral flavor, smooth texture, emulsion stability, and very low fat content, as well as shorter, cleaner labeling. Thanks to its high solubility and smooth viscosity, ChickP forms an emulsion/gel that also contributes to a firm finished product. According to Reifen, plant-based milk alternatives that contain ChickP have been shown to mimic cow’s milk and yogurt for taste, mouthfeel, and nutritional value.

The next phase of Reifen’s research is twofold. “The additional research conducted now and planned for the future is, on one hand, to look for various applications of the chickpea protein,” he says, “but also, [in] the possible association with chronic inflammatory diseases, we already have some indications for favorable effects.”

More from IFTNEXT right arrow

Domesticating wild mold strains

New research presents interesting findings on how wild strains of molds evolved into the ones used in cheese production today.

Mealworms make a meal of plastic before becoming animal feed

The latest research published in Environmental Science & Technology showed that tiny mealworms are not only able to eat and digest various forms of chemical-laden plastic waste, but they also remain safe as a protein-rich food source for other animals.

The persistence of microplastics in water

Researchers at the University of Surrey and Deakin’s Institute for Frontier Materials investigated the effects of plastic pollution in water. They determined that the freshwater that enters water and wastewater plants contains perhaps millions of tiny pieces of plastic that existing water treatment plants are not designed to detect, remove, or effectively treat.

Space-age mac and cheese

Scientists at Washington State University have developed a process to make macaroni and cheese shelf stable for up to three years.

More from IFT right arrow

Clearing Up Clean Label Confusion

There’s little consensus about the definition of clean label, but its powerful implications for product development and reformulation are indisputable. Here’s a look at how companies are selecting ingredients and articulating cleanliness.

New Horizons for Ingredients

A look at emerging and trending ingredients that are allowing product developers to create products that meet the demands of today’s consumers.

Food Preservation in a Clean Label Era

Keeping food safe and fresh is a key part of the product development cycle. Various preservatives, antioxidants, antimicrobials, and extracts help reduce the growth of mold and pathogens, prevent oxidation, and stabilize flavors, colors, and aromas. These ingredients include chemical preservatives and a growing class of naturally derived or plant-based compounds.

2020 Flavor Forecast

Flavorists, chefs, and trendspotters predict the leading flavor trends that consumers will seek out in the coming year on their quest for global taste experiences and healthier foods and beverages.

Coloring Foods: It's Only Natural

A look at how GNT Group sources and markets its naturally sourced coloring foods.

Latest News right arrow

FDA releases sample test results of herbs, guacamole, and processed avocado

As of Sept. 30, 2019, the U.S. Food and Drug Administration (FDA) has tested 1,214 fresh herb samples (746 domestic, 468 imported). And as of Oct. 15, 2019, the FDA has tested 887 processed avocado or guacamole samples (777 domestic, 110 imported).

Henniez mineral water bottles now made of 75% recycled plastic

Nestlé Waters has announced that the entire plastic bottle range for the Swiss mineral water brand Henniez is now made of 75% recycled PET plastic (rPET).

BrightFarms debuts greenhouse in Pennsylvania

Indoor grower BrightFarms has opened its largest greenhouse to date, which has the capacity to produce more than 2 million pounds of fresh produce annually.

United Nations declares 2020 as the International Year of Plant Health

The Food and Agriculture Organization (FAO) has launched the United Nations’ International Year of Plant Health (IYPH) for 2020, which aims to raise global awareness on how protecting plant health can help end hunger, reduce poverty, protect the environment, and boost economic development.

U.S. households may waste nearly a third of their food

A study published in the American Journal of Agricultural Economics calculated that American households waste, on average, almost a third of the food they acquire—a value of $240 billion annually or $1,800+ per household/year.