Israel-based ChickP announced today that it has utilized its chickpea isolate to formulate a plant-based mayonnaise product. The company partnered with food companies to develop several egg-free recipes, including mayonnaise and several salad dressings. The pilot for the mayo product was a success, and a large-scale pilot production of the product is now taking place.
Currently, ChickP is commercializing its two chickpea isolate products, ChickP G910 and ChickP S930. Both have a neutral taste, and ChickP 910 has gelling and emulsifying abilities while ChickP S930 has the capacity to foam and emulsify. The company’s chickpea isolates boast a protein content of 90 percent, and will function as a direct replacement for egg yolk in the mayo product.
An ingredient called aquafaba, which is the liquid leftover from cooked chickpeas, has gained popularity in the plant-based space to act as an egg white replacement and for its ability to foam and act as an emulsifier. Besides this ingredient, vegan products often make use of starches, stabilizers, and hydrocolloids to replace eggs. A company called Vor Foods in the United States has commercialized a powdered aquafaba product.
In addition to ChickP’s mayo product, several other food producers are working with the company to develop egg-free and plant-based products such as vegan sauces, dressings, and creams. By the end of the year, ChickP hopes to have the mayo commercially available.