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The Spoon

Daily news and analysis about the food tech revolution

ChickP

ChickP Develops Plant-Based Mayo with its Proprietary Chickpea Isolate

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.

ChickP Expanding to US, Begins Commercial Production of Chickpea Isolate Protein

ChickP, an Israeli-based chickpea protein start-up, announced today that it will be expanding to the US to explore partnerships and that it has started commercial production of its chickpea isolate protein. The company has signed a joint market development agreement with Socius Ingredients, a company that uses food ingredients for different applications, for its US expansion.

ChickP produces a fully plant-based and non-GMO chickpea isolate that contains 90% protein content. Because chickpeas have a neutral flavor, the chickpea isolate is versatile and can be used in protein powders, pastries, snack foods, desserts, creamers, and beverages. Towards the end of 2020, the company announced the launch of an additional product, a chickpea starch called Chickpea Native Starch, for a variety of food and beverage applications.

Currently, ChickP’s facilities are producing 20 metric tons of chickpea isolate every day, and 5,000 metric tons a year. In today’s press announcement, the company said it “is actively seeking new opportunities in the plant-based alternatives industry, especially in the thriving US market,” and that ChickP has already accepted production commitments from several new customers.

Chickpeas are used as the key ingredient in many plant-based foods, in everything from pasta to meat alternatives. In the US, Peggs is making a plant-based powdered egg product using chickpea powder as one of the main ingredients. Another Israeli-based start-up, InnovoPro, raised $15 million last year for its B2B chickpea protein powder. HIPPEAS, which is based in the US, raised $50 million last month for its chickpea puffs and chips.

ChickP didn’t disclose which companies it will be supplying, but it was did say it is already working on several specialized projects for plant-based innovation in North America.

ChickP Releases New Starch For Food and Beverage Applications

ChickP Protein, an Israeli-based food tech startup, announced the release of its chickpea isolate starch today. The product is called “ChickP Native Starch” and contains 98% pure starch.

The chickpea starch is the most recent product from ChickP and is made with the same technology used to create the company’s isolated chickpea protein (which was launched last year). It is non-GMO and has a neutral taste and aroma. Compared to pea and potato starches, the chickpea starch is actually better at thickening products due to the narrow granule size of a chickpea

Last year, we covered how ChickP’s protein isolate could be used to make creamy plant-based milk or other dairy products. The new chickpea starch can also be used to thicken alternative dairy, as well as plant-based meat analogs, desserts, soups, and baked goods.

Chickpeas show a lot of promise for plant-based alternative products, and several other companies are capitalizing on the potential of this legume. Innovopro, also based in Israel, raised $15 million USD earlier this year for its chickpea protein powder. US-based Nutriati produces chickpea protein and flour through its Artesa brand. With these new technologies, chickpeas may be showing up as the main ingredient in products like plant-based milk, ice cream, and alternative meats.

Earlier this year, the Growthwell Group invested in ChickP to use its chickpea protein isolate to develop alternative meats products in the Asian market. ChickP is currently in the process of developing food applications for its chickpea starch.

Singaporean Alternative Meat Co. Growthwell Group Raises $8M, Will Develop Chickpea Protein Products

The Growthwell Group, a plant-based protein company based in Singapore, announced today that it had raised $8 million (h/t Deal Street Asia). The investment was led by Singaporean sovereign fund Temasek with participation from DSG Consumer Partners, Insignia Ventures, Genesis Ventures, and others. Growthwell also announced it had made its own investment in ChickP, an Israel-based startup developing chickpea protein.

Founded in 1989, The Growthwell Group owns a portfolio of alternative protein companies aimed at Southeast Asian consumers, including OKK (plant-based meat), Su Xian Zi (vegan mutton), and gomama (ready to eat dishes made from plants). As of today, that lineup will also include ChickP, maker of super high protein chickpea powder for use in meat and dairy alternatives. It sells products to roughly 1500 retailers and 3000 foodservice establishments.

Growthwell plans to use ChickP’s proprietary protein isolate to develop new products for the Asia-Pacific market. According to AgFunder, the new chickpea-powered foods will include plant-based shrimp and squid meat, as well as a vegan crab burger. Next up, it’ll develop chickpea milk and ice cream.

In addition to bringing ChickP’s protein to Asia, Growthwell will also use its new funding to open a new R&D center in Singapore with fully automated production lines. The facility is slated to open in 2021. The company is also working to bring its suite of plant-based foods to new markets, specifically China and Australia.

For its part, Temasek is all over the alternative protein space. This year alone they’ve already made investments in cultured meat startup Memphis Meats, Impossible Foods, and Califia Farms. In 2019 they put some major capital into Perfect Day’s flora-based dairy technology.

Asia is a burgeoning market for alternative protein, especially as the African Swine Fever decimated pork production and COVID-19 has thrown a wrench into meat manufacturing. Singapore in particular, with its goal to produce 30 percent of its food within its borders by 2030, has invested quite heavily in the plant-based food space.

At the same time, U.S. players are making their own play for the alternative protein market in Asia. Beyond Meat began selling at Starbucks in China last week and Cargill has a limited-time launch of plant-based chicken at KFC China. Impossible Foods isn’t far behind.

These three are peddling vegan beef, chicken, and pork, so Growthwell is focusing on less crowded markets like seafood and dairy. We’ll have to see if their new funding can help the company push through the challenges of COVID-19 and become a plant-based powerhouse on the other wise.