ChickP Protein has collaborated with Vaniglia to create a prototype plant-based ice cream using its chickpea protein isolate.

The Israeli food tech start-up says that its protein isolate delivers important functionalities in ice cream applications, such as emulsion stability and prevention of icing and crystallisation, while helping to create “an ideal melting profile”.

According to Assaf Blank, CEO of ice cream chain Vaniglia, ChickP’s frozen dessert “has a truly creamy and rich texture similar to dairy ice cream”.

Liat Lachish Levy, CEO of ChickP, added: “Our ChickP isolate ingredient answers consumers’ growing demand for vegan products with a dairy-like experience”.

The solution is also said to provide exceptional whipping capabilities and have a neutral taste.

Maor Dahan, application manager for ChickP, added: “Our protein has an important role in stabilising the ice cream and creating the desired smooth texture”.

“During development, we removed various stabilisers one by one and, surprisingly, it did not affect the product’s shelf life, and it even improved the scoopability of the product. This allows a shorter, cleaner ingredient list.”

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